Cheddar and Chive Biscuits

Yields 9 biscuits


  • 9 oz. (2 cups) all-purpose flour; more as needed 
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/4 lb (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup thinly sliced fresh chives
  • 3 oz. extra-sharp Cheddar, grated to yield 3/4 cup
  • 2/3 cup buttermilk

Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmigiano-Reggiano or Swiss may be substituted for the Cheddar and scallion for chives.

  1. Position a rack in the center of the oven and heat the oven to 375°F. Line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until it’s texture is fine and looks a little like cornmeal, meal some butter chunks the size of peas. Stir in the chives and grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky, and shaggy; small areas of dry ingredients are fine. Turn the dough out on to an unfloured board and knead about 12 times until the dough comes together and is smooth.
  3. Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square; this helps the biscuits rise. Cut the square into 9 smaller squares. Transfer the biscuits to the lined baking sheet, placing them at least 1 inch apart.
  4. Bake until the biscuits are firm and lightly golden brown on top and golden brown on bottom, 18-23 minutes. Serve immediately.


    1. They really are delicious! I really hope that you enjoy them. And I am actually with you as far as my preference for savoury flavours goes. You should let me know how you like these biscuits when you do make them. I just found your Chocolate Orange Mousse recipe…which looks like it is absolutely delicious! Will be trying that one for sure as well 🙂

      Liked by 1 person

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