Cheddar Chive Buttermilk Biscuits
Prep time: 
Cook time: 
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Serves: 3-inch biscuit cutter, yielded 12 biscuits
You can’t go wrong with savory buttermilk biscuits, especially if we add cheddar cheese and chives!
What to get:
  • 2.5 cups flour (all purpose, and extra for working dough)
  • ½ tsp baking soda
  • 1T baking powder
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 6 T cold butter (unsalted, cut into ~12 small chunks)
  • 1.25 cups buttermilk (I used the reduced fat variety)
  • 2T fresh chives, chopped finely
  • 1 cup sharp cheddar cheese, shredded
  • *butter for topping biscuit (optional)
  • *Food Processor for cutting butter into flour (optional but recommended)
  • *Piece of plastic wrap to work-out dough
  • *biscuit cutter (I use one ~3 inches in diameter)
  • *baking pan, cookie sheet or baking stone
What to do:
  1. Place 6 tablespoons of the butter in the freezer for about 10 mins & preheat oven to 425 degrees.
  2. Prepare a large cutting bored (or counter space )with flour for pressing-out dough.
  3. In a bowl combine the dry ingredients (flour, soda, powder, salt, pepper) & whisk together until combined.
  4. Remove butter from freezer & cut into small chunks.
  5. In a food processor add flour mix and ‘cut’ the cold butter chunks into the mix by pulsing the processor until you have a fine, slightly-crumbly biscuit meal.
  6. Return butter/flour mix to mixing bowl, stir in chives & cheese, then add buttermilk gently mixing with a spoon (only stir to combine & avoid over handling the mix, dough should be wet & sticky)
  7. On floured board or surface, put dough in center & place large piece of plastic wrap on top, gently press the dough out into an even layer (~ ¾ of an inch thick).
  8. Lift-up plastic wrap & fold dough over in half, place back the plastic on top and press out dough again until even (~3/4 of an inch thick).
  9. Take round biscuit cutter dipped in flour and cut out biscuits (my dough yielded 12), you can work together scrap dough to cut out additional biscuit rounds.
  10. Place biscuit rounds on a non-stick cooking sheet sprayed with oil, with edges touching all together.
  11. Bake in a pre-heated 425 degree oven for ~13-16 mins (less time of making smaller biscuits, more if giant size!), or until outsides are lightly browned & slightly firm to touch, avoiding over-browning.
  12. Cool biscuits slightly on pan, serve warm.
This is easy to make especially if using a food processor which takes less time to cut the cold butter into the flour mix, and does it more evenly. Though you can do this step by hand. Avoid over-handling dough, can make biscuits more dense and not as fluffy in texture. Also, watch biscuits in oven to make sure they’re not over browning so they’re not hard. Traditionally I bake my biscuits on a non-stick cookie sheet grouped together (edges touching), which makes them a little softer. If you bake them separated-out, they will be crispier on edges (I do this if I make breakfast sandwiches out of them). Pressing-out the dough with Glad brand, Press’N Seal makes things a lot less messy, and then you don’t get your hands completely sticky!
Recipe by the dinnervine at