Cheddar Chive Biscuits

5 from 1 vote

These cheddar chive biscuits are amazing! Flaky, tender, and buttery. Ready in under an hour, and perfect for breakfast or as a side dish with your favorite comfort food dish.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Side Dish

Cuisine: American

Servings: biscuits

Calories: 343kcal

Author: Tania

Equipment

Ingredients

3 cups all-purpose flour plus more as needed
1 tablespoon baking powder preferably aluminum-free
½ teaspoon baking soda
1 teaspoon granulated sugar
1 ½ teaspoons Kosher salt
1 teaspoon dried minced onion
10 tablespoons VERY COLD unsalted butter frozen and cut into small cubes
1 cup cold buttermilk plus more as needed and for egg wash
1 cup freshly shredded cheddar cheese
⅓ cup chopped fresh chives
1 large egg for the egg wash
Honey for drizzling at the end
Butter for serving

Instructions

Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper or a silpat mat.
In a large bowl, whisk flour, baking powder, sugar, salt, and dried minced onions.
To the dried ingredients, add the COLD butter cubes. Using a pastry blender, cut the butter into smaller pieces and incorporate it into the flour. Then, rub the butter and flour with your fingers until you get pea-sized pieces. Note: You can also pulse just a few times with a food processor.
Gradually add the cold buttermilk, and incorporate until JUST combined. Fold in the shredded cheese and chives You should have a shaggy and slightly crumbly dough. Note: If using a food processor, make sure not to overmix.
Laminate the dough. Transfer dough to a lightly floured surface, and sprinkle some more flour on top. Using a floured rolling pin, roll the dough into a rectangle, then fold the dough over into thirds to form layers, sprinkling more flour as needed. Press with the rolling pin, and repeat the layering process one more time. Finally, roll into a square or rectangle, about 1 inch thick.
Using a bench scraper, cut the dough into 6 or 9 equal-sized squares. Arrange on the lined sheet pan, about 3 inches apart.
Optional but recommended: Pop it in the freezer for 10 minutes to make sure they are extra cold before baking.
To make the egg wash, whisk 1 egg with 1 tablespoon buttermilk. Brush over the biscuits.
Bake for about 18-20 minutes, or until risen and golden brown. Let cool slightly and serve warm with a drizzle of honey and butter.

Notes

You can use freshly shredded or store-bought pre-shredded cheese here, although fresh is best.
Keep the butter frozen for at least 30 minutes before using, or overnight. The buttermilk should stay refrigerated until ready to use.
Bake the biscuits on parchment paper or a silpat mat to prevent the bottoms from burning.
Make Ahead: Make ahead the unbaked biscuits and keep in the fridge overnight. The next day, brush with egg wash and bake as directed.
Storage: Let biscuits cool then place in an airtight container for 2 days at room temperature.
Freeze baked biscuits: Freeze in a freezer-friendly bag for up to 2 months. Thaw in the fridge and warm them up in the oven at 325 F for a few minutes.
Freeze unbaked biscuits: Freeze them on a sheet pan first so they solidify, and then transfer to bags for up to 2 months. Bake from frozen, adding a few extra minutes.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition