Cheddar Chive Biscuits
Cheddar Chive Biscuits made with cold butter, sharp cheddar, and fresh chives for tall, flaky, buttery biscuits ready in under 35 minutes.
Servings: 12
Calories: 215kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter cold, cubed
- 1 cup sharp cheddar cheese shredded
- 3 tablespoons fresh chives chopped
- 1 cup buttermilk cold
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and chives.
- Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold it in half, then pat out again. Repeat 2 more times for flaky layers.
- Pat the dough to about ¾-inch thick and cut out biscuits with a 2 ½-inch round cutter. Place on the prepared baking sheet.
- Bake for 15 to 18 minutes, until golden brown. Serve warm.
Notes
- Cold butter and cold buttermilk give the biscuits height and flaky layers.
- Sharp cheddar works best. It melts into flavorful pockets and doesn’t disappear into the dough.
- Don’t skip the folds. Those quick folds are what create the layers when the biscuits rise.
- Pat, don’t roll. Rolling compresses the dough and flattens the layers you just built.
- Bake hot. That high temperature gives the biscuits their golden top and tall rise.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 324mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 1mg
