We love our biscuits around here – they’re the perfect pairing with fresh eggs, soups, stews, chili, or just about anything hot and savory you can whip up. Take these to the next level by stirring in some creamy chunks of cheddar and fresh bright chives!
These savory and flavorful biscuits are just as great as straight-up buttermilk biscuits for breakfast, but I also love them with my easy beef chili or chicken chili, with my broccoli cheddar soup or winter crab and corn chowder, or loaded down with honey ham and extra cheese for a quick sandwich.
The options are endless. Sounds like we might need more than just one batch of biscuits, huh?
Don’t worry. This recipe is a simple one, and you can double it if you know you’re going to need more biscuits right away.
You can also freeze unbaked biscuit rounds – put them in the freezer on a baking sheet until they’re frozen, and then transfer them to a plastic freezer bag and seal tightly. They’ll take a bit longer to bake than the fresh dough, but that’s about it!
Oh, for fun, you can also place the cut rounds into a cast iron skillet and bake them that way for taller, more traditional biscuits!
There is so much to love about these! I hope you enjoy them as much as we do!
Cheddar Chive Biscuits
- February 3, 2020
- 10 biscuits
- Print this
Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 6 tbsp cold unsalted butter, diced into cubes
- 1 cup shredded cheddar cheese plus extra for sprinkles
- 1 tbsp chopped fresh chives
- 3/4 cup buttermilk
- 2 tbsp melted butter for brushing
Directions
- Step 1
- Preheat your oven to 450F. Line a cookie sheet with parchment paper or a silicone mat.
- Step 2
- In a large bowl, whisk together the flour, baking powder, and salt until combined.
- Step 3
- Add the butter cubes to the flour mixture and using a pastry cutter or a fork, combine the butter into the flour until the mixture is pebbly and has formed pea-sized chunks.
- Step 4
- Add the shredded cheddar and the chopped chives, and mix until combined.
- Step 5
- Add the buttermilk and stir until the mixture is moist but not fully combined. The dough should be somewhat shaggy.
- Step 6
- Press the dough into a ball with your hands, and then turn out onto a lightly floured surface. Press flat and fold a couple of times with your hands. The heat of your hands will warm the butter enough to make the mixture stick together better. Don’t overknead – your biscuits will be denser the more you knead!
- Step 7
- Press out the dough and cut the biscuits with your biscuit cutter or a jar {I use a mason jar}. Arrange the biscuits on the prepared cookie sheet.
- Step 8
- Brush the tops of the biscuits with butter and sprinkle with a little more shredded cheese. It gets browned pretty quickly in the oven, but I love that little bit of sharp cheese flavor and buttery goodness when you first bite in!
- Step 9
- Bake for 8-10 minutes at 450F, or until the tops of the biscuits are golden brown. Remove from the oven and serve warm, with plenty of butter!
What else do you serve up with your biscuits?
