Can I use milk instead of buttermilk?

Absolutely. While buttermilk gives the biscuits an amazing tang and tenderness, regular milk works in a pinch. For a quick buttermilk substitute, add a splash of lemon juice or vinegar to your milk and let it sit for a few minutes before using.

What if I don’t have fresh chives?

No problem—dried chives work well, just use a little less (their flavor is more concentrated). You could also use finely chopped green onion or even parsley for a fresh, green bite.

My biscuits came out flat. What happened?

Usually, this is because the butter or buttermilk wasn’t cold enough, or the dough was overworked. Be sure to handle the dough with a light touch and keep those ingredients cold until the very last minute for the tallest, flakiest biscuits.

Can I make the dough ahead of time?

Yes! You can prepare the dough and cut the biscuits, then refrigerate them (covered) for several hours or overnight before baking. Bake straight from the fridge—they may need an extra minute or two in the oven.

Cheddar Chive Biscuits Recipe

Name: Cheddar Chive Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 4 ½ teaspoons (18 g) baking powder; 1 teaspoon kosher salt; 6 tablespoons (84 g) cold unsalted butter, cut into cubes; 3 ounces (85 g) sharp cheddar cheese, shredded (about 1 cup); ¾ cup (180 g) buttermilk; 2 tablespoons (28 g) melted butter, for brushing; 1 tablespoon chopped fresh chives (or 2 teaspoons dried chives)

Get ready to fall in love with a biscuit that’s outrageously fluffy, wonderfully cheesy, and sprinkled with the magic of fresh chives. These Cheddar Chive Biscuits are a game-changer for busy weeknights—and honestly, for any occasion that calls for a little extra comfort. They come together in just 30 minutes, meaning hot, golden-brown biscuits can be gracing your table before you even finish setting it! With their lusciously tender center, crisp buttery edges, and savory bursts of cheddar and chive in every bite, you’ll be making these on repeat.

Why You’ll Love This Recipe

Effortlessly Quick: This is the kind of recipe that rewards you instantly. Mix, cut, bake, and, before you know it, you’re enjoying bakery-quality biscuits at home.
Irresistibly Flavorful: Cheddar adds a tangy richness, while chives bring a fresh, almost oniony brightness that makes each bite pop.
Wonderfully Versatile: These biscuits work at breakfast, as a side for dinner, or even as a base for mini sandwiches. Trust me, they’ll disappear fast.
Beginner Friendly: No special skills or fancy gadgets needed. If you can stir, fold, and cut, you can make these biscuits.

Ingredients You’ll Need

All-Purpose Flour: The trusty base that gives the biscuits structure and that classic crumb.
Baking Powder: The rising star—literally!—for gorgeously tall, fluffy biscuits.
Kosher Salt: Essential for balancing all the flavors. Don’t skip or skimp.
Cold Unsalted Butter: The secret to tender, flaky layers. Keep it cold for ultimate fluffiness.
Sharp Cheddar Cheese: Bold, melty cheese pockets that boost flavor with every bite. Freshly shredded is best for meltiness.
Chives: Fresh chives offer the best color and vibrancy, but dried work in a pinch—just use a bit less.
Buttermilk: This magic ingredient guarantees a tangy flavor and tender crumb. If you’re out, milk with a splash of lemon juice works.
Melted Butter (for brushing): Brushing biscuits after baking creates an irresistible golden, glossy finish.

Note: Real butter is non-negotiable! It’s what gives these biscuits their antique flavor and postcard-worthy look.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Craving a twist? Try these easy ideas:

Herb Your Enthusiasm: Swap chives for dill, parsley, or a blend of your favorite herbs.
Spicy Kick: Fold in chopped jalapeños or a pinch of cayenne with the cheese.
Mix Up the Cheeses: Smoked gouda or pepper jack would be fantastic guest stars next to cheddar.
Bacon Biscuits: Add crisped, crumbled bacon to the dough for the ultimate savory treat.
Gluten-Free Option: Use a 1:1 gluten-free flour blend if needed—consistency may vary, but it’s worth a shot if gluten is off the table.

How to Make Cheddar Chive Biscuits

Step 1: Prep Oven and Dry Mix

Start by preheating your oven to 425°F. Whisk together your flour, baking powder, and salt in a roomy bowl. You want them evenly combined so every biscuit puffs up like a dream.

Step 2: Cut in Butter

Drop your cold butter cubes into the flour mix. Use a pastry cutter (or two knives) to work the butter into pea-sized bits. This step is relaxing and crucial—those cold butter pockets melt as they bake, giving you layers.

Step 3: Add Cheese and Chives

Toss cheddar and chives right into the mix. Coat them well in flour so everything’s distributed. You want little bites of cheese and herby chive popping up throughout.

Step 4: Add Buttermilk

Drizzle buttermilk over the dry ingredients. Stir with a fork just until combined, then bring the dough together gently with your hands. Don’t overwork—just enough to get things sticking together.

Step 5: Fold for Flakiness

Turn dough onto a lightly floured surface. Pat into a rectangle, fold in half, then into quarters. Repeat that process one more time. These folds are your shortcut to those mouthwatering layers.

Step 6: Shape and Cut

Pat dough into a 1-inch thick rectangle. Cut rounds using a biscuit cutter; press straight down (don’t twist!) to preserve those flaky sides. Gather scraps once for extra rounds—expect the first batch to be the tallest.

Step 7: Bake

Arrange biscuits on a parchment-lined baking sheet with a bit of breathing room between each. Bake for about 15 minutes or until deliciously golden brown on top.

Step 8: Finish with Butter

Once they’re out, brush the tops generously with melted butter for shine and extra flavor. Serve warm and watch the smiles spread!

Pro Tips for Making the Recipe

Keep Everything Cold: Cold butter and chilled buttermilk mean flakier, taller biscuits—so don’t dawdle during assembly.
Don’t Overmix: Mix until just combined. It’s fine if a few dry streaks remain; overmixing leads to tough biscuits.
Use Fresh Cheese: Pre-shredded cheese contains anti-caking agents that can mess with biscuit texture. Shred your own for best results!
Gentle Folding is Key: Those folds? They create irresistible, bakery-worthy layers. Don’t skip or rush them.
Sharp Cutter, Straight Down: When cutting, go straight down—no twisting—to keep those layers lofty.

How to Serve

These biscuits shine warm from the oven, but they play well with all sorts of dishes. Try them:

With a pat of salted butter for a simple snack.
Smothered in gravy alongside scrambled eggs for breakfast.
As the perfect companion to a bowl of soup or chili.
Split and filled with ham for crowd-pleasing sliders.
On a holiday table beside roast chicken or turkey.

Tip: For a joyous brunch board, serve them with whipped honey butter and fruit preserves—trust me, they’ll be the first to go.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store your biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freezing

These biscuits freeze beautifully! Just let them cool completely, pop them in a zip-top bag, and freeze for up to 2 months. Reheat straight from the freezer or after thawing overnight in the fridge.

Reheating

To restore that fresh-baked magic, warm biscuits in a 350°F oven for 5-7 minutes, or microwave individually for about 15-20 seconds.

FAQs

Can I use milk instead of buttermilk?

Absolutely. While buttermilk gives the biscuits an amazing tang and tenderness, regular milk works in a pinch. For a quick buttermilk substitute, add a splash of lemon juice or vinegar to your milk and let it sit for a few minutes before using.
What if I don’t have fresh chives?

No problem—dried chives work well, just use a little less (their flavor is more concentrated). You could also use finely chopped green onion or even parsley for a fresh, green bite.
My biscuits came out flat. What happened?

Usually, this is because the butter or buttermilk wasn’t cold enough, or the dough was overworked. Be sure to handle the dough with a light touch and keep those ingredients cold until the very last minute for the tallest, flakiest biscuits.
Can I make the dough ahead of time?

Yes! You can prepare the dough and cut the biscuits, then refrigerate them (covered) for several hours or overnight before baking. Bake straight from the fridge—they may need an extra minute or two in the oven.

Final Thoughts

There’s something truly special about homemade biscuits—especially when they deliver big flavor with so little effort. These Cheddar Chive Biscuits are destined to become your weeknight secret weapon: simple, crowd-pleasing, and endlessly adaptable. Give them a try. Enjoy the process, savor the cheesy aroma, and delight in every warm, tender bite. Weeknight comfort never tasted so good!