Free recipe American

Cheddar Chive Biscuits

Name: Cheddar Chive Biscuits
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, plus more for the counter; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 1 tsp granulated sugar; 1/2 tsp garlic powder; 1/4 tsp black pepper, freshly ground; 8 tbsp unsalted butter, very cold, cut into cubes; 6 oz sharp cheddar cheese, coarsely grated, about 1 1/2 cups; 1/4 cup fresh chives, finely chopped; 1 cup buttermilk, cold, plus more as needed; 2 tbsp unsalted butter, melted, for brushing; flaky sea salt, for sprinkling

Tall, flaky buttermilk biscuits packed with sharp cheddar and fresh chives, brushed with melted butter straight from the oven.

By Priya Hollis, Head of Shop & Product Published May 4, 2025

Jump to recipe

Prep: 20 min
Cook: 18 min
Total: 38 min
Servings: 10
Level: Easy

These biscuits are flaky, buttery and loaded with pockets of sharp cheddar cheese, with fresh chives adding a mild oniony bite. Cold butter and cold buttermilk are the keys to a tall rise, and a simple fold-and-pat technique builds light, peel-apart layers without any fuss.

We grate the cheese ourselves because it melts more smoothly and adds more flavor than pre-shredded cheese. Some of it browns on the outside of the biscuits and turns into irresistible crispy edges.

Serve them warm with butter alongside soup or chili, split them for breakfast sandwiches with eggs and bacon, or pile them in a basket for a holiday dinner.

Flaky layers, crispy cheese edges
Freezer-friendly unbaked biscuits
Ready in under 40 minutes

Directions

Heat the oven to 425 degrees F and line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, kosher salt, sugar, garlic powder and pepper in a large bowl.
Add the cold butter cubes and cut them in with a pastry blender or your fingertips until the pieces are the size of small peas.
Toss in the cheddar and chives until evenly distributed.
Pour in the buttermilk and stir with a fork just until a shaggy dough forms. Add another 1 to 2 tbsp buttermilk if dry flour remains at the bottom of the bowl.
Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick.
Fold the dough in half, pat it out again and repeat the fold two more times to build flaky layers. Finish by patting it to 1 inch thick.
Cut out biscuits with a floured 2 1/2-inch round cutter, pressing straight down without twisting. Gather the scraps gently and cut more, for about 10 biscuits.
Arrange the biscuits on the baking sheet so they just touch, which helps them rise tall. Chill for 10 minutes if the dough feels soft.
Bake for 15 to 18 minutes, until tall and deep golden brown on top.
Brush the hot biscuits with the melted butter, sprinkle with flaky salt and serve warm.

Test-kitchen tips

Freeze unbaked cut biscuits on a tray, then store in a freezer bag for up to 2 months. Bake from frozen at 425 degrees F for 20 to 24 minutes.
Grate frozen butter on a box grater instead of cubing it for the quickest, easiest way to keep the butter cold and evenly distributed.
Swap the cheddar for smoked gouda or pepper jack, and replace the chives with sliced scallions or 1 tbsp chopped fresh rosemary.