Cheddar Chive Biscuits
- 20m Prep Time
- 25m Cook Time
- 50m Ready In
Flaky, buttery biscuits loaded with sharp cheddar cheese and fresh chives. Perfect as a side for supper or cut into tiny bites for appetizers.
Ingredients
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
- 355 ml unsalted butter diced and chilled
- 227 g extra-sharp cheddar cheese grated
- 177 ml chives diced
- 710 ml buttermilk chilled
- 29.6 ml butter melted
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
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.
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
Prepare
- 355 ml unsalted butter, diced and chilled
- Grate 227 g extra-sharp cheddar cheese
- Dice 177 ml chives
- 710 ml buttermilk, chilled
- Melt 29.6 ml butter
Let's Cook
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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.
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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.
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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.
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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.
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Step 5.
Preheat the oven to 450°F. Line two baking sheets with parchment paper or silicone mats.
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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.
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Step 7.
Arrange the biscuits on the prepared baking sheets, spacing them about 1 inch apart. Brush the tops with 2 tablespoons melted butter.
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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.