Cheddar Chive Biscuit Recipe
These Cheddar Chive Biscuits are one of the recipes that 30 years of putting dinner on the table every night has proven will keep people coming back for more. No kneading, no rolling, no cutting out, just a simple (honestly kind of genius) technique that gives you tall, fluffy biscuits without all the extra fuss.
Servings: 12 biscuits
Calories: 218kcal
Ingredients
- 1¼ cup buttermilk shaken, cold
- ½ cup butter salted
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder no aluminum, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 oz About 1 slightly heaping cup extra sharp white cheddar cheese, finely grated and cold
- 3 tablespoon diced chives plus more for the top, optional
- 3 tablespoons butter optional
Instructions
- Preheat the oven to 450. Line a baking sheet pan with parchment paper.
- In a liquid measuring cup, measure the buttermilk. Place in the freezer to get extra cold while you prepare the remaining ingredients.1¼ cup buttermilk
- In a small bowl, melt butter in the microwave. Set aside to cool.½ cup butter
- In a large bowl, combine the flour, sugar, baking powder, salt, garlic powder, onion powder, and black pepper.2 cups all purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Remove the cold buttermilk from the freezer. Add the butter and mix well with a whisk or fork. It should form a clumpy texture. Pour the wet ingredients into the dry ingredients and stir well with a rubber spatula until mostly combined, but definitely still some white streaks remaining.
- Add the cheese and the chives. Continue mixing gently until incorporated. Be careful not to overmix.3 oz About 1 slightly heaping cup extra sharp white cheddar cheese, finely grated and cold, 3 tablespoon diced chives
- Using a ¼ cup scoop, scoop biscuit dough onto the prepared pan. It should make about 12 biscuits. Bake for 15-18 minutes, until golden brown and cooked through.
- Allow to cool at least 5 minutes. Brush lightly with more melted butter, sprinkle with additional chives, and serve warm.3 tablespoons butter
Notes
Tips & Tricks
- Use a good quality sharp white cheddar. White cheddar has an extra sharp flavor, especially the higher-quality brands. Sharp orange cheddar will also work if that is what you have on hand.
- Shred the cheese in on the large or small side of the grater. I tested both ways, and honestly, both worked well. The smaller side does distribute through out the dough a little more evenly.
- Keep everything cold. Make sure your buttermilk is very cold before adding the melted butter. When it hits the cold buttermilk, it forms clumps which helps create steam in the oven, helping give the biscuits their tenderness and lift. Also, be sure your cheese is cold before it is added.
- Keep a gentle hand. Biscuits are like babies, they need you to be gentle. Overworking the dough will lead to tough biscuits after baking.
- Use fresh aluminum-free baking powder. This is essential for tall, fluffy biscuits that don't have a metallic taste in the background. If it is older than 3-6 months, it is time for a fresh container.
Nutrition
Serving: 1biscuit | Calories: 218kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 456mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 0.4mg | Calcium: 145mg | Iron: 1mg
