Cheddar Chive Biscuits

Name: Cheddar Chive Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 1/2 cup flour; 3 tbsp sugar; 2 tbsp baking powder; 2 tsp baking powder; 1 tbsp kosher salt; 1 1/2 tsp baking soda; 1 1/2 cup unsalted butter diced and chilled; 8 oz extra-sharp cheddar cheese grated; 3/4 cup chives diced; 3 cup buttermilk chilled; 2 tbsp butter melted

Cuisine:American

Course:Side Dish

20m prep 25m cook 50m ready

Flaky, buttery biscuits loaded with sharp cheddar cheese and fresh chives. Perfect as a side for supper or cut into tiny bites for appetizers.

Nutrition (per serving, estimated)

Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).

Energy

510 cal

Protein

9.77 g

Carbohydrate

59.3 g

Fiber

2.2 g

Sugars

6.53 g

Sodium

653 mg

Total fat

26.2 g

Saturated fat

16 g

Monounsaturated fat

7.37 g

Polyunsaturated fat

1.27 g

Vitamins & minerals

Calcium: 295 mg
Iron: 3.78 mg
Magnesium: 29.3 mg
Phosphorus: 216 mg
Potassium: 217 mg
Zinc: 0.84 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

6 1/2 cup flour
3 tbsp sugar
2 tbsp baking powder
2 tsp baking powder
1 tbsp kosher salt
1 1/2 tsp baking soda

Prepare

1 1/2 cup unsalted butter, diced and chilled
Grate 8 oz extra-sharp cheddar cheese
Dice 3/4 cup chives
3 cup buttermilk, chilled
Melt 2 tbsp butter

Let's Cook

Step 1.

In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined, about 30 seconds.
Step 2.

Increase speed to medium-low and add 1½ cups (3 sticks) unsalted butter, diced and chilled. Mix until the butter pieces are the size of small peas, about 2-3 minutes.
Step 3.

Add 8 ounces grated extra-sharp cheddar cheese and ¾ cup diced chives. Mix on low speed until just distributed, about 30 seconds.
Step 4.

With the mixer running on low, slowly pour in 3 cups chilled buttermilk. Mix just until the dough comes together; it will be shaggy with some dry bits. Do not overmix.
Step 5.

Preheat the oven to 450°F. Line two baking sheets with parchment paper or silicone mats.
Step 6.

Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll the dough into a 1½-inch-thick circle. Dip a 3-inch biscuit cutter in flour and cut out biscuits, pressing straight down without twisting. Re-roll scraps once and cut additional biscuits to make 12 total.
Step 7.

Arrange the biscuits on the prepared baking sheets, spacing them about 1 inch apart. Brush the tops with 2 tablespoons melted butter.
Step 8.

Reduce the oven temperature to 425°F. Place the baking sheets in the oven and bake until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through. Let cool on the baking sheets for 5 minutes before serving.