Flaky, buttery cheddar cheese chive biscuits packed with the flavors of cheddar and chive in each scrumptious bite.
Ok, so if there is one thing to know about me is that I love a good biscuit. I would totally go to a restaurant just to order biscuits; so, I think it is safe to say that the biscuit love is real! I have been craving cheddar biscuits lately, and so, you know I had to get in the kitchen and whip some up. I am not even exaggerating when I say that these are the best biscuits that I have ever made! Packed with the flavors of cheddar and chives in each bite, these cheddar chive biscuits are super flaky, buttery, and just downright delicious. If you are a biscuit lover like myself, then I implore you to give this recipe a try. It is more than likely to become a new favorite!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Cheddar Chive Biscuits
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Salt
- Sugar
- Black Pepper
- Cheddar Cheese
- Chives
- Buttermilk
- Unsalted Butter
- Egg Yolk
- Milk
To Make Cheddar Chive Biscuits
- Line – a large baking sheet with parchment paper. Set aside.
- Whisk – in a large mixing bowl, add the flour, baking powder, salt, black pepper and sugar. Whisk ingredients to combine.
- Cut – using a pastry cutter or the tips of your fingers to cut cold cubed butter into flour mixture. You want pea-sized pieces of butter in flour mixture. I like to use my fingertips to flatten butter into small flatten disks (see process photos for visual).
- Mix – in the grated cheddar cheese and finely chives into butter-flour mixture.
- Pour – the buttermilk into dry ingredients and mix just until mixture starts to form into a ball. There will be some unmixed flour at base of bowl. Do not be alarmed, any remaining unmixed flour will be incorporated into biscuit dough during the folding process.
- Transfer – cheddar cheese biscuits dough mixture to a lightly floured surface. Using a bench scrapper, press and shape biscuit dough mixture into a rectangle.
- Fold – working quickly fold one end of cheddar chive biscuits dough into the middle and then fold the other end over the first fold. Rotate dough so the short end is facing you. Gently pat into a rectangle (about 8×4 inches) and repeat folding process two more times.
- Cut – gently pat/roll cheddar chive biscuits dough into roughly an 8×4 inches rectangle and cut into 8 equal biscuits.
- Place – cut pieces of biscuit dough to prepared baking sheet and place in freezer for 15-20 minutes. This will allow butter to firm up before baking.
- Preheat – oven to 400F (200C) while cheddar chive biscuits dough is chilling in the freezer. Make egg wash mixture by whisking together egg yolk and milk in a small dish/mixing bowl.
- Bake – brush the cheddar chive biscuits dough with egg mixture and bake for 20-22 minutes rotating the pan halfway through bake time. I baked biscuits for 20 minutes.
- Cool – allow cheddar chive biscuits to rest on baking sheet for 5-10 minutes before transferring to a cooling rack. Serve warm or at room temperature.
How to Store Cheddar Chive Biscuits
- Cheddar chive biscuits are eaten the day it is baked.
- Baked cheddar chive biscuits stored in an airtight container will last up to 3-4 days in the refrigerator.
- Unbaked cut cheddar chive biscuit dough maybe frozen until firm, individually wrapped in plastic wrap/parchment paper and stored in a large dated Ziplock bag. When ready to bake, preheat oven and bake biscuits directly from the freezer.
Tips for Making the Best Flaky Biscuits
- Use Cold Ingredients – when making biscuits, it is really important that all the non-dry ingredients like the buttermilk and butter are cold. You want to keep these ingredients refrigerated until ready to use.
- Test Raising Agents for Freshness – since bakes like biscuits rely on raising agents like baking powder and baking soda to rise as it bakes, it is important check the freshness of these ingredients before baking with them. This can easily be done by checking the expiration date on containers. The freshness of baking soda can be tested by adding a little bit to an acid like lemon juice or vinegar. If mixture bubbles profusely, then baking soda is still fresh and good to use.
- Do not Overmix Batter – overmixing mixing biscuit dough will result in tough biscuit as oppose to light and flaky biscuits that melts in you mouth! Here, you want to gently mix the buttermilk into the dry mixture and mix just to combine into a shaggy dough. It is okay if some flour remains unmixed. It will get incorporated into dough during the folding process.
- Fold, Fold and Fold – for extra flaky biscuits consisting of layers of deliciousness, the biscuit dough should be folded using the envelope method where you fold one side to the center and the other side over the first fold. The more folds you do, the flakier the biscuit will be. I normally do a total of 3 folds but you can go up to 6-8 folds. Just keep in mind that you have to work quickly to prevent the butter in biscuit dough from melting to quickly.
- Keep Biscuit Dough Cold Before Baking – biscuit dough should be chilled before baking. Chilling the biscuit dough before baking will result in biscuits that holds it shape and have a nice soft but flaky interior. Essentially, you want the butter to be firm not melty before it hits the oven. I recommend chilling the dough for at 15-20 minutes before baking. Biscuits dough that has been cut into desired shape, maybe kept in the freezer until ready to bake.
Looking for More Quick Bake Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
Recipe Revised 10/1/2020
PrintCheddar Chive Biscuits
Flaky, buttery cheddar cheese chive biscuits packed with the flavors of cheddar and chive in each scrumptious bite.
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 hour
- Yield: 8 Biscuits 1x
Ingredients
- 2 Cups (250 g) Unbleached All-Purpose Flour
- 1 Tablespoon (15 g) Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/4 Teaspoon Coarse Black Pepper
- 1/2 Cup (4 oz) Unsalted Butter, Cubed, Cold
- 1 Cup (4 oz) Sharp Cheddar Cheese, Grated, Cold
- 2/3 (158 ml) Cup Buttermilk, Cold
- 2 Tablespoons (6 g) Fresh Chive, Finely Chopped
- 1 Large Egg Yolk,
- 1/2 Tablespoon (8 ml) Milk
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add the flour, baking powder, salt, black pepper and sugar. Whisk ingredients to combine.
- Using a pastry cutter or the tips of your fingers, cut cold cubed butter into flour mixture. You want pea-sized pieces of butter in flour mixture. I like to use my fingertips to flatten butter into small flatten disks (see process photos for visual).
- Mix in the grated cheddar cheese and finely chopped chives into butter-flour mixture.
- Pour the buttermilk into dry ingredients and mix everything together just until mixture starts to form into a ball. There will be some unmixed flour at the base of bowl. Do not be alarmed, any remaining unmixed flour will be incorporated into biscuit dough during the folding process.
- Transfer cheddar cheese biscuits dough mixture to a lightly floured surface. Using a bench scrapper, press and shape biscuit dough mixture into a rectangle about 8 x 4 inches.
- Working quickly, fold one end of cheddar chive biscuits dough into the middle and then fold the other end over the first fold. Rotate dough so the short end is facing you. Gently pat into a rectangle (about 8×4 inches) and repeat folding process two more times.
- Press cheddar chive biscuits dough into roughly an 8×4 inches rectangle and cut into 8 equal squares. Alternatively, you may use a circular biscuit cutter.
- Transfer cut pieces of biscuit dough to prepared baking sheet and place in freezer for 15-20 minutes. This will allow butter to firm up before baking.
- Preheat oven to 400F (200C) while cheddar chive biscuits dough is chilling in the freezer.
- In a small dish/mixing bowl, add the egg yolk and milk. Whisk to combine.
- Brush the cheddar chive biscuits dough with egg mixture and bake for 20-22 minutes rotating the pan halfway through bake time. I baked biscuits for 20 minutes.
- Allow cheddar chive biscuits to rest on baking sheet for 5-10 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Notes
- Cheddar chive biscuits are best eaten the day it is prepared.
- I recommend grating the cheddar cheese by hand; however, pre-grated cheddar cheese maybe used as well.
- May replace chives with your favorite herb like dill or rosemary. Even sage would be incredible in these biscuits.
- Instead of cutting cheddar chive biscuits dough into squares, you may use a circle biscuit cutter to cut dough into rounds. Simply reshape dough and continue to cut rounds of dough until you have no more dough remaining.
- Before you start making cheddar chive biscuits, make sure you have enough space in you freezer to fit a large baking sheet as biscuits will need to be chilled before baking.
- To make cheddar chive biscuits, I used these baking tools: mixing bowls, hand whisk, bench scrapper, and large baking sheet.
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