Deliciously Easy Cheddar Chive Biscuits

Deliciously Easy Cheddar Chive Biscuits 

Deliciously Easy Cheddar Chive Biscuits is my latest obsession. I am literally obsessed with making these because they are both delicious and easy to make. Seriously, biscuits get such a bad rap for being really difficult to make and even temperamental. But they really aren’t hard to make, and I’m beyond excited to share this recipe with you! 

My husband loves it when I make any kind of bread from scratch, and I do as well. It really is fun for me to make, and relaxing in a way. I love simple recipes that don’t require special ingredients or kitchen tools to make, and this is definitely one of those recipes. 

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Both the prepper and the homemaker in me get excited when I develop such easy recipes that are simply amazing like this. 

Have you tried making these Deliciously Easy Cheddar Chive Biscuits? Come on in and let me tell you about it! 

Deliciously Easy Cheddar Chive Biscuits Ingredients 

Buttermilk, 1 cup 

Butter, 8 tablespoons 

Flour, 2 cups 

Sugar, 1 teaspoon 

Baking Soda, ½ teaspoon 

Baking Powder, 2 teaspoons make your own with this recipe 

Salt, ¾ teaspoon 

Cheddar Cheese, shredded, 1 cup, plus a little extra for garnish

Chives, finely chopped, ¼ cup and a little extra for garnish 

Deliciously Easy Cheddar Chive Biscuits Directions 

Preheat the oven to 425 degrees. 

Line a cookie sheet with parchment paper and set aside. 

Measure the buttermilk, 1 cup, and place it into the freezer. You’ll want to let it sit about ten minutes or so, maybe a little longer. I never really time it, just watch it. Leave it, but don’t forget about it, if that makes sense. It should have something of a slushy consistency to it when you take it out. 

Melt the butter on the stovetop. You can use a microwave, but I’ve never done it, as I never use the microwave for anything besides reheating leftovers. If you choose to do it in the microwave, start with 30 seconds and then continue in 10 second intervals until fully melted. 

Let the butter melt on the stovetop on a low heat. You just want it melted and not cooking. If it starts to sizzle, turn the heat off and just let it gently melt. Once it has fully melted, take it off the heat and let it cool slightly, but it remains a liquid. 

If you’re using fresh chives, now is the time to finely chop them up. You can use the half-dried kind from the grocery store that comes in the little Lego containers that stack. One container is just enough, but I still prefer fresh. I also like to have enough to garnish the top, and the container of dried chives won’t give you enough for that. Either way works just fine, so do whatever works best for you. 

If you’re using a block of cheese, you’ll want to shred it now. Either way works fine, pre-shredded or shredding it yourself. Normally I say to shred cheese yourself, because pre-shredded cheese is coated with potato starch and powdered cellulose to keep it from sticking. It doesn’t melt well when making a sauce or soup, but it works fine in this case. 

In a mixing bowl, add in all the dry ingredients. You can use a whisk to mix them all together, or use your hands. I honestly like getting in there with my hands and mixing it all together with this recipe. I haven’t figured out why, but it just works for me. 

Now it is time to combine the butter and buttermilk. Mixing the melted butter into the almost frozen buttermilk will not only incorporate them together, it will make the butter solidify again and be cold. This is what creates the amazing layers in a biscuit and gives them the flakey texture that biscuits are known for. It should look like funky cottage cheese, because of the yellow butter. But think consistency-wise, it should look similar to cottage cheese once you combine the two together and stir a little. 

Once that is done, add it into the mixing bowl with the dry ingredients, and hand mix until it forms a dough and all of the flour is incorporated. 

Pull out a piece of parchment paper and dust it with flour. Then transfer the dough to the parchment paper and knead it for a minute or two, or until it is no longer sticky or clumpy looking. It shouldn’t take long for it to come together. It will be really obvious when you have a perfectly kneaded dough because it will form a perfect ball that you can touch without it sticking to your fingers. 

Once that is done, flatten it out a bit with your hands. Don’t worry about the shape, just flatten it out some. 

Next, sprinkle it with a layer of the cheddar cheese and some chives. I didn’t measure it, just set both out and did it 3-4 times over. Once you have a layer of the cheddar and chives, fold the dough in half once. 

Flatten it back out with your hands, and repeat with the cheddar and chives, and go until you run out. This will also help create those amazing layers. 

Once you’ve incorporated all the cheddar and chives in, take the dough ball with the parchment paper and put it in the refrigerator for about ten minutes. You don’t need to wrap it or anything. Just let it relax there for a few minutes. 

Putting it into the refrigerator isn’t a required step, but hand kneading the dough warms the butter up, and this will allow it to cool again and remain solid. That helps to create the beautiful flakey layers that are essential in biscuits. So while this isn’t an absolute requirement, I still recommend it. 

Once the biscuit dough has had a chance to relax, it is time to cut them. You can use pretty much anything, but my favorite thing so far are these biscuit cutters because they have the sharp edges, and that doesn’t compress the edges and ruin the layers. This also means that they will all be the same size, and bake evenly. 

Your dough ball should be about 1 ½ – 2 inches in height for the biscuits. Start cutting them out with the biscuit cutter. The number you get will depend on the size biscuit cutter that you use. Knead the scraps until they hold together, and keep going until you run out of dough. 

Place these on the cookie sheet that you lined with parchment paper earlier. Sprinkle some extra cheddar and chives on the top. 

Bake for 10-15 minutes, until the top is a nice light golden brown. Start checking them at the 8 minute mark, as you don’t want them to be overdone, as they will be dry. Nobody wants a dry biscuit. The time it takes will also depend on the size of your biscuits as well. A smaller cutter will mean less time, and a larger one will mean a little more time. 

Deliciously Easy Cheddar Chive Biscuits Recipe Notes 

If you don’t have buttermilk, you can make your own! Combine 1 tablespoon of fresh lemon juice or vinegar with 1 cup of milk. Mix and allow it to sit for 5-10 minutes or until it is slightly thickened. The mixture may curdle a bit, and that is great. That is what buttermilk is. 

Chilling the buttermilk until almost frozen is essential. Don’t skip this step. I go until it has a “skin” on top and looks icy. That seems to be the perfect place. When you put the melted butter in, it will solidify as it hits the buttermilk, and create almost a cottage cheese texture. It’ll look like funky cottage cheese, and that is exactly what you want. This helps to incorporate the butter in and that is what creates the delicious flakey layers that biscuits are known for. 

Most biscuit recipes call for “cutting” in the butter to the dry ingredients, and that is what creates the layers. I’ve never been good at that, honestly. I’m not sure why, but it just never works. Incorporating it into the buttermilk and then adding it all into the dry ingredients is much easier to me. 

You can literally make this entire Deliciously Easy Cheddar Chive Biscuits recipe with your own two hands! You don’t need any fancy kitchen utensils or gadgets. In fact, that is one of the reasons I love this recipe. It is something I can literally see come together through my own hands and work. I also find the process of mixing everything together to be relaxing. I’m all about fancy gadgets normally, but there is something about going old school with just my hands and a bowl to create something delicious that I think is ignored far too often. 

Going old school with your hands is perfect if you’re a beginner at making biscuits or haven’t had good luck in past attempts. Because you can see and feel it all happen. I really love that part of this process. You can make it and know it is right just by the way it feels in your hands. 

You can use anything to cut these Deliciously Easy Cheddar Chive Biscuits. I’ve done it with the rim of a pint glass before. But I definitely recommend something sharp. The reason for this is dull edged items like the rim of a glass will compress the edges of the biscuits and that creates not only oddly shaped biscuits, but they aren’t as flakey because of it. 

I cook these by sight, but if you’re struggling to get them cooked through, the internal temperature should be around 205 degrees fahrenheit, and you can check it with an instant read thermometer. If they seem to be getting too brown, but not cooking through on the inside, cover them with foil for the last 5 minutes or so. I’ve never had to do this with these Deliciously Easy Cheddar Chive Biscuits, but if you need to, feel free.

Deliciously Easy Cheddar Chive Biscuits Additions and Substitutions

One of the things I love about these Deliciously Easy Cheddar Chive Biscuits is that you can make changes to the base! A great chef once said, once you know the rules, you can break them. Which is kind of how I approach my cooking. Once you have the basics or the base down, change it up some. Variety is the spice of life, so why not?

if you’re looking for a different flavor profile is to add some finely diced jalapenos and green onions instead of the cheddar and chives. 

Another favorite of mine that I have tried is adding garlic powder and black pepper. I use minced garlic that I grind myself in a spice grinder, because freshly ground spices have so much more flavor. I add the garlic powder into the dry mix before the liquid. When it comes to the pepper, I like to add it directly in when developing the layers, along with the chives and cheddar. The reason for this is because I can see it and know how much I want.

I don’t measure when it comes to these additions, I go by sight and “to taste,” which is why I like adding in the pepper to the layers so I can see exactly how much I’m adding. If I added it directly into the dry ingredients, it would get lost and look like I didn’t add enough, creating a heavier pepper flavor, and I don’t necessarily want that in my Deliciously Easy Cheddar Chive Biscuits.

You could also cook some bacon and crumble it up and add it to these Deliciously Easy Cheddar Chive Biscuits, as a great addition. I would make sure it is drained well and there is no excess dripping fat on the bacon. Then add it in as part of the layers with the cheddar and chives, and not directly into the dough itself.

You could also substitute some toasted nuts and dried fruit in place of the cheddar and chives. Pistachios and cardamom are an excellent flavor combination that gives a more exotic twist to your biscuits.

Blueberries and basil would be another amazing and delicious substitution. Finely chop your basil, and then fold them in just like you would the cheddar and chives, and use the basil and fresh blueberries to create the amazing layers.

Garlic and rosemary are a timeless and amazing combination together. You can use either fresh or dried garlic and rosemary in this recipe. Just be sure to grind the rosemary, so you don’t end up with large and solid pieces of rosemary that are hard to eat.

Have you made any changes or substitutions to this Deliciously Easy Cheddar Chive Biscuits? I want to hear about them!

Why I Love This Recipe 

I love this Deliciously Easy Cheddar Chive Biscuits because it is really simple to make. Anyone of any skill level can make it. It doesn’t require any special ingredients or kitchen tools to do. 

I love getting in there with my hands and feeling the dough come together and creating it. Making this recipe is a really relaxing process to me, and I hope it is the same for you. It may seem complicated, but take your time. See, touch, feel it all happen and come together. That is what makes this recipe so amazing. You can make it by sight and touch alone. 

I’ll be the first to admit that growing up, the only biscuits I ever ate were the canned kind that scared me to death when it popped open. So I was never a big biscuit fan until I created this Deliciously Easy Cheddar Chive Biscuits recipe, and it took a fair amount of experimenting to get it right. But once I did, it was literally perfect. I much prefer homemade versions myself, that I can tweak and perfect whenever I want them.

Perfecting this Deliciously Easy Cheddar Chive Biscuits recipe had me so excited, and it still does. This is one that I’ve made many times over since perfecting it because it is not only easy, it is delicious. I love, love, love taking these out of the oven and eating one immediately. They never last long! I’m always tempted to just eat these instead of dinner whenever I make them because they are just that good. 

Discussion 

Have you tried making these Deliciously Easy Cheddar Chive Biscuits? Are you a fan? Let me know your thoughts in the comments! 

Have you made any flavor substitutions to this Deliciously Easy Cheddar Chive Biscuits recipe? I would love to hear about them!

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