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

Description

These Cheddar Chive Biscuits are savory, flaky, and tender, studded with sharp cheddar cheese and fresh chives. Perfect as a side for soups, breakfasts, or simply enjoyed warm with butter, these biscuits are quick and easy to prepare with a rich buttery flavor and delicate layers from careful folding of the dough. Each biscuit is enhanced with a brush of melted butter making them irresistibly golden and flavorful.

Ingredients

Units Scale

Dry Ingredients

2 cups (240 g) all-purpose flour
4 1/2 teaspoons (18 g) baking powder
1 teaspoon kosher salt

Fats & Dairy

6 tablespoons (84 g) cold unsalted butter, cut into cubes
3 ounces (85 g) sharp cheddar cheese, shredded (about 1 cup)
3/4 cup (180 g) buttermilk
2 tablespoons (28 g) melted butter, for brushing

Herbs

1 tablespoon chopped fresh chives (or 2 teaspoons dried chives)

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Instructions

Preheat Oven – Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to ensure biscuits do not stick.
Mix Dry Ingredients – In a large bowl, thoroughly whisk together the flour, baking powder, and salt until fully integrated and aerated.
Cut in Butter – Add the cold cubed butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces of butter evenly distributed.
Add Cheese & Chives – Toss in the shredded cheddar cheese and chopped chives, stirring until they are evenly incorporated throughout the flour/butter mixture.
Add Buttermilk & Form Dough – Drizzle buttermilk evenly over the mixture and stir gently with a fork until the dough just comes together. Use your hands to press the mixture into a loose ball, but do not overwork it.
Laminate Dough – Transfer the dough onto a lightly floured surface. Gently press it into a rectangle, fold in half lengthwise, then fold again into quarters. Repeat this process (pat into a rectangle, fold in half, then quarters) once more to create flaky layers.
Shape & Cut Biscuits – Pat the dough into a 1-inch thick rectangle. Use a round biscuit cutter to cut out biscuits, pressing the cutter straight down and pulling up without twisting for the best layers. Arrange biscuits on prepared baking sheet with some space between them. Gather dough scraps, reshape, and cut additional biscuits as needed.
Bake – Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the biscuit tops are golden brown and cooked through.
Brush & Serve – Remove biscuits from the oven and immediately brush generously with melted butter. Serve the biscuits warm for the best texture and flavor.

Notes

Ensure butter is very cold for maximally flaky layers.
Use fresh chives for optimal flavor, though dried chives can be substituted in a pinch.
Avoid overworking the dough to prevent tough biscuits.
Do not twist the biscuit cutter as you cut, to preserve flaky layers.
Biscuits are best eaten the day they are baked, but leftovers can be stored in an airtight container and briefly reheated.

Nutrition

Serving Size: 1 biscuit
Calories: 165
Sugar: 1g
Sodium: 350mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 4g
Cholesterol: 23mg