Oh my goodness, you HAVE to try these Cheddar and Chive Biscuits! They are seriously my go-to when I need something delicious and comforting, and the best part? They are ridiculously easy and fast to make. Like, weeknight-dinner-saveing fast! The melt-in-your-mouth texture mixed with that sharp cheddar and the fresh pop of chives is just perfection. I remember the first time I made these; I was totally shocked at how amazing they turned out with such little effort. Trust me, these will become a staple in your kitchen too!
Why You’ll Love These Cheddar and Chive Biscuits
Seriously, these biscuits are a game-changer. Here’s why I think you’ll be obsessed too:
- Super Speedy: They go from mixing bowl to oven in about 15 minutes. Perfect for when you need a quick side!
- Flavor Explosion: That sharp cheddar cheese and fresh chives are just a dreamy combo. So savory and delicious!
- Perfect Texture: They come out flaky on the outside and wonderfully tender on the inside. Pure biscuit bliss.
- So Versatile: Serve them with breakfast, lunch, or dinner. They’re great with soup, stew, or just slathered with butter!
Ingredients for Perfect Cheddar and Chive Biscuits
Alright, let’s talk about what you’ll need to make these beauties. Most of this is probably lurking in your pantry already, which is part of why I love them so much!
- 2 cups all-purpose flour: The base of our biscuit!
- 1 tablespoon baking powder: This is what gives us that lovely lift. Make sure it’s not expired!
- 1/2 teaspoon salt: For flavor, of course!
- 1/4 teaspoon black pepper: Just a little kick to make things interesting.
- 1/2 cup cold unsalted butter, cut into cubes: This is SUPER important! Cold butter is key for flaky biscuits. Don’t get tempted to soften it up.
- 1 cup shredded sharp cheddar cheese: Go sharp! It has way more flavor. And shredding your own is best – pre-shredded has anti-caking stuff that can make your biscuits a bit weird.
- 2 tablespoons chopped fresh chives: Fresh is best here for that bright, oniony flavor.
- 3/4 cup milk: Whole milk is my favorite for richness, but any milk will do!
Step-by-Step Guide to Making Cheddar and Chive Biscuits
Okay, let’s get these amazing biscuits into your oven! It’s really a straightforward process, and I promise, you’ll be so proud of the results. Just follow these simple steps. And hey, if you loved making this quick bread, you might also enjoy my really quick oat bread recipe for another easy win!
Preparing the Dough for Cheddar and Chive Biscuits
First things first, grab your biggest mixing bowl! Whisk together your flour, baking powder, salt, and pepper until they’re all buddies. Now, toss in your cold, cubed butter. I like to use my fingertips for this part – squish it into the flour mixture until it looks like coarse crumbs, with some pea-sized bits of butter still hanging out. That’s where the flaky magic happens! Then, gently stir in that glorious cheddar cheese and those fresh chives. We’re almost there!
Shaping and Cutting Your Cheddar and Chive Biscuits
Turn that shaggy dough out onto a lightly floured counter or board. Gently pat it down into a disc, about 3/4-inch thick. No need for a rolling pin here, just use your hands! Then, grab a biscuit cutter (a 2-inch one is perfect) and press straight down – no twisting! Twisting seals the edges and makes your biscuits sad and dense. If you have dough scraps, gently pat them together ONE time and cut again. Don’t overwork them!
Baking the Perfect Cheddar and Chive Biscuits
Pop those pretty biscuits onto your prepared baking sheet. Into a preheated oven at 425°F (220°C) they go! Bake them for about 12 to 15 minutes. You’re looking for them to be beautifully golden brown on top and around the edges. The aroma that fills your kitchen will be absolutely divine! Let them cool just a tiny bit on the sheet before moving them to a wire rack.
Tips for Making the Best Cheddar and Chive Biscuits
Okay, so you want *amazing* biscuits, right? It’s all about a few little tricks I’ve picked up over the years. First off, that cold butter is non-negotiable. Seriously, don’t let it warm up! I’ve even popped my flour and cheese in the freezer for a bit before mixing if my kitchen’s too warm. Also, and this is a biggie: don’t overmix the dough. Mix just until it *barely* comes together. Overmixing equals tough biscuits, and nobody wants that! If you’re ever out of heavy cream for other recipes, by the way, check out how to make heavy cream at home – it’s great for making richer doughs if you want to experiment!
Ingredient Notes and Substitutions for Cheddar and Chive Biscuits
So, about those ingredients! That sharp cheddar? It really brings the flavor punch, but hey, if you prefer something milder, Monterey Jack or even a good Gruyere would be fantastic here. For a different twist, play around with other cheeses! And about the milk, I usually grab whole milk for the best richness, but honestly, any milk works just fine. If you happen to be out of regular milk, buttermilk adds a lovely tang, too!
Serving Suggestions for Your Cheddar and Chive Biscuits
These biscuits are so darn versatile, you’ll find yourself making them all the time! They are absolutely divine alongside a hearty stew or a creamy soup – imagine dipping a warm, cheesy biscuit into some creamy Cajun sauce! They’re also perfect at breakfast, maybe with some scrambled eggs, or as a side for your Sunday roast. Honestly, just slathered with a bit of butter, they’re a treat all on their own. You can even serve them with a side of cajun garlic butter sauce for dipping if you’re feeling fancy!
Storage and Reheating Instructions for Cheddar and Chive Biscuits
Got leftovers of these amazing biscuits? Lucky you! To keep them fresh, store them in an airtight container or a resealable bag at room temperature for up to two days. If you want them to last longer, pop them in the fridge, but they might lose a little oomph. Reheating is super easy – just pop them in a warm oven (around 350°F or 175°C) for about 5-10 minutes until they’re nice and warm and have that lovely tender texture again!
Frequently Asked Questions about Cheddar and Chive Biscuits
Got questions about making these cheesy delights? I’ve got answers! These little beauties are pretty foolproof, but a little extra info never hurts.
Can I make Cheddar and Chive Biscuits ahead of time?
You can definitely prepare the dough a few hours ahead and keep it chilled in the fridge, but for the best texture, I really recommend baking them the same day you make them!
What is the best way to cut biscuits?
Use a sharp biscuit cutter and press straight down – no twisting! Twisting seals the edges and can prevent them from rising up nice and tall and fluffy.
Why are my biscuits tough?
Usually, tough biscuits are overmixed! They only need just a few stirs until *barely* combined. Gentle handling is the secret to tender, flaky cheddar biscuits.
Nutritional Information for Cheddar and Chive Biscuits
So, you’re probably wondering about the deets, right? These incredible cheddar and chive biscuits are estimated to have about 200 calories per biscuit. You’re looking at around 10g of fat, with 6g of that being saturated, and about 5g of protein. Plus, you get about 25g of carbs. Now, keep in mind these are just estimates, okay? The exact numbers can totally change depending on the brand of butter or cheese you use, or if you add a little extra something-something! It’s good to know, but the taste is totally worth it in my book!
Print
Cheddar and Chive Biscuits
- Total Time: 30 min
- Yield: 10-12 biscuits 1x
- Diet: Vegetarian
Description
Savory biscuits with sharp cheddar cheese and fresh chives.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 3/4 cup milk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and chopped chives.
- Make a well in the center and pour in the milk. Stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round.
- Cut out biscuits using a 2-inch round cutter. Reroll scraps once if needed.
- Place biscuits on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Notes
- For softer biscuits, brush the tops with melted butter immediately after baking.
- You can substitute other cheeses like Monterey Jack or Gruyere.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: cheddar biscuits, chive biscuits, cheese biscuits, savory biscuits, quick bread, baking