Sides

Cheddar Chive Biscuits

Flakey buttery layers of Melty cheese and mild onion-y chives. These cheddar chive biscuits are tender and soft on the inside, with a light crispy top. A quick and easy side that pairs perfectly with your favorite soups and stews. Make ahead and freezer friendly too!

A hot buttery biscuit fresh out of the oven… does it get any more comforting than that? Disclaimer; I’m not responsible for your overindulgence in these biscuits. There is a reason I only make these occasionally!

If this is your first go-around with homemade biscuits, you will be amazed at how easy they are to make and will never go back to canned. It’s worth the 15 minutes to make them, and you get to take credit for all the OMGs. I use a combination of butter and shortening, which is the best of both biscuit worlds! SO incredibly tender and flaky.

Here’s a bonus for you all! My biscuit recipe is the foundation for any type of biscuit! Want sweet or savory? just add your favorite add-ins. Super versatile, for breakfast, lunch, or dinner. Speaking of dinner, these cheddar chive biscuits go perfectly with my rich and savory Irish stew

cheddar chive biscuits fresh out of oven on a sheet pan.

Ingredient Notes, And Substitutions

Flour ~ All-purpose. I have not tried substituting alternative flours in this recipe. Let me know if you do!

Cheddar ~ I used a sharp white cheddar. Whatever you have on hand will work

Butter ~ unsalted. If you use salted, omit the added salt in this recipe

Egg yolk~ This will add richness, and volume, not to mention a beautiful golden color to the dough

Shortening ~ Creates a softer and fluffier texture

Chives ~ Fresh is best. Dried chives won’t give you a vibrant green color. I would suggest substituting scallions (green onions).

Tips For Making Perfect Cheddar Chive Biscuits

  • Cold ingredients. Make sure you have very cold butter and shortening. I pre-cut my butter, measure the shortening, and put it back in the fridge until I’m ready to add it to the flour.
  •  Don’t overwork the dough! You’ll have not-so-tender biscuits! Once you mix the wet and dry ingredients, it will feel crumbly, but I assure you it will come together when you turn the dough out and continue forming it.
  • No twisting! When cutting out the biscuits, don’t twist the cutter. Push down, wiggle or jiggle it, and lift up. Twisting seals the sides and prevents the biscuits from rising. Occassionaly dip the cutter in flour to prevent sticking.

Can I Make Head Or Freeze These Biscuits?

Yes and yes!

Make ahead. You can make them up 2-3 days before you need them. Prepare as directed, place the biscuits on the cookie sheet, and cover them with plastic wrap. Store in fridge. Bake them directly from the refrigerator.

Freeze them. Place the cut-out biscuits on a cookie sheet and freeze them for about 30 minutes. This step will prevent them from freezing together. Next, remove them, and place them in a ziplock or storage container.

Freezing cooked biscuits. If you have leftover biscuits…which never happens in my household, you can store them in the fridge for a few days or freeze them. Wrap each biscuit with plastic wrap, then foil. Store in a ziplock bag. To reheat, place frozen biscuits on a parchment-lined baking sheet and bake in a 350° oven for 15-20 minutes until warmed.

Example of how dough should look
cheddar chive biscuit dough cut out

How To Make Cheddar Chive Biscuits

Here is a quick rundown. You can grab the full ingredient list and instructions below in the recipe card.

  1. Add flour, salt, sugar, and baking powder in a medium mixing bowl. Whisk to combine. Add the cold butter and shortening. Cut the butter and shortening using a pastry cutter until the mixture resembles pea size crumbs.
  2. Add the egg yolk, buttermilk cheddar, and chives. Mix until you start getting large clumps. It will still be crumbly – that’s ok; it will all come together. Turn the dough onto a lightly floured surface. Work the dough gently by pressing and forming it into a small rectangle; fold it in half, and repeat that process twice. Doing so helps to make those beautiful layers.
  3. At this point, if the dough is still crumbly and not holding together or cracking, sprinkle very cold water a little at a time. Cut out your biscuits without twisting the cutter. You’ll be sealing the edges, preventing them from rising. Transfer them to a cookie sheet lined with parchment paper or a silicone mat. Brush with melted butter, and bake for 10 -12 minutes at 400 degrees F. Biscuits are done when they are golden brown
Close up of cheddar chive biscuit
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Cheddar Chive Biscuits


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  • Author: Teri Wallingford
  • Total Time: 25 minutes
  • Yield: 1214 1x

Description

Flakey buttery layers of Melty cheese and mild onion-y chives. These cheddar chive biscuits are tender and soft on the inside, with a light crispy top. A quick and easy side that pairs perfectly with your favorite soups and stews. Make ahead and freezer friendly too!


Ingredients

Scale

2 cups all-purpose flour, spooned and leveled

2 tablespoons baking powder

1/2 teaspoon salt

1 teaspoon sugar

1/4 cup (4 tablespoons) butter, unsalted. Cold

1/4 cup shortening. Cold

1/2 cup buttermilk, OR, whole milk. Cold

1/2 to 1 cup sharp cheddar cheese. Diced small, or shredded

1/4 cup chives, chopped. Use less if you prefer


Instructions

Preheat oven to 400 degrees F, line a baking sheet with parchment paper or a silicone mat. Biscuit cutter.  * See Note Below

  1. Add flour, salt, sugar, and baking powder in a medium mixing bowl. Whisk to combine. Add the cold butter and shortening. Cut the butter and shortening using a pastry cutter until the mixture resembles pea size crumbs.
  2. Add the egg yolk, buttermilk cheddar, and chives. Mix until you start getting large clumps. It will still be crumbly – that’s ok; it will all come together. Turn the dough onto a lightly floured surface. Work the dough gently by pressing and forming it into a small rectangle; fold it in half, and repeat that process twice. Doing so helps to make those beautiful layers.
  3. At this point, if the dough is still crumbly and not holding together or cracking, sprinkle very cold water a little at a time, pressing it in until it comes together.
  4. Using your fingers or heel of your hand press the dough into a 1 inch thick circle. Cut out your biscuits without twisting the cutter. If you twist, you’ll be sealing the edges, preventing them from rising. Push down and lift up, dipping the cutter into flour if needed to prevent sticking. Continue gathering the dough and cutting out the biscuits.
  5. Place them on a cookie sheet lined with parchment paper or a silicone mat. Brush with melted butter, and bake for 10 -12 minutes at 400 degrees F. Biscuits are done when they are golden brown.

Notes

I used a 2 inch cookie cutter which gave me more biscuits. A larger cutter will result in less biscuits.

  • Category: Side
  • Method: Oven
  • Cuisine: American

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