Flaky Buttermilk Cheddar Biscuits with Chive Butter
Imagine waking up to the smell of freshly baked biscuits wafting through your kitchen. These Flaky Buttermilk Cheddar Biscuits are the perfect way to start your day or accompany any meal. Flaky on the outside and soft on the inside, they’re packed with cheesy goodness and a hint of chive butter that takes them to the next level. Whether you're preparing a cozy breakfast for the family or serving them at a brunch gathering, these biscuits are sure to impress. The addition of cheddar cheese gives them a savory twist, while the chive butter adds a fresh and herby flavor that complements every bite. These biscuits are not just easy to whip up; they're also incredibly versatile. Enjoy them plain, slathered in chive butter, or as a side to your favorite soup or salad.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup unsalted butter, softened (for chive butter)
- Salt and pepper to taste (for chive butter)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Cheese and Buttermilk: Stir in the shredded cheddar cheese. Then, pour in the buttermilk and mix until just combined. Be careful not to overmix.
- Shape Biscuits: Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Prepare Chive Butter: While the biscuits are baking, mix the softened butter with chopped chives, and season with salt and pepper to taste.
- Serve: Once the biscuits are baked, remove them from the oven and let them cool slightly before serving with the chive butter.
Cook’s tips
- Keep the butter as cold as possible—chill the cubed butter in the freezer for 10 minutes before mixing.
- Do not overwork the dough; mix until just combined to ensure flaky layers.
- Use a sharp biscuit cutter and press straight down without twisting to get maximum rise.
- For extra flakiness, fold the dough a couple of times before cutting, like you would for puff pastry.
- Brush the tops with melted butter right after baking for a shiny, golden finish.
Substitutions
- Use whole wheat flour or a gluten-free blend instead of all-purpose flour for a different texture.
- Substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar.
- Replace cheddar with any sharp cheese like Gruyère, pepper jack, or smoked gouda.
- Use dried chives or scallion greens if fresh chives are unavailable.
- Swap the chive butter for garlic herb butter by adding minced garlic and parsley.
Storage & reheating
Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until warm and crisp.
Frequently asked questions
Can I freeze the biscuit dough?
Yes! Cut out the biscuits, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
What if I don't have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes until it curdles.
Why are my biscuits not flaky?
This usually happens when the butter is too warm or the dough is overmixed. Ensure the butter is very cold and handle the dough as little as possible.
Can I make these biscuits dairy-free?
Yes, use cold vegan butter, dairy-free cheese, and a dairy-free milk mixed with lemon juice to replace buttermilk. The chive butter can be made with plant-based butter.
