Are you looking for a great homemade biscuit to enjoy with breakfast, lunch or dinner? Then look no further – I have been making these cheddar chive biscuits for many years. They are highly recommended!

This recipe makes a light and flaky buttermilk biscuit loaded with lots of cheddar cheese and fresh chives. The secret to making light and flaky biscuits is to leave the butter in the refrigerator until you are ready to use it. Don’t let the butter warm up to room temperature or you’ll end up with dense, not flaky, biscuits.

If you don’t want to use buttermilk you can substitute regular milk, plain soy milk or your favorite non-dairy milk. Another helpful trick is that you can use parchment paper to line the baking pan, instead of greasing it, to prevent the biscuits from sticking to the bottom.

If you are making this, or any recipe, in bulk, many chefs and home cooks prefer to weigh out their dry ingredients using a digital kitchen scale. The secret to using a kitchen scale is to place a small container on the scale, weigh it, then re-set the scale the zero. That way you’re only measuring the weight of the dry ingredients (flour, sugar, etc.) and not the weight of the container.

Delicious Homemade Cheddar Biscuits

This recipe makes a light and flaky buttermilk biscuit loaded with lots of cheddar cheese and fresh chives.

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Prep Time 15

Cook Time 18

Total Time 33

Course Breakfast

Servings 12 biscuits

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter cold
3/4 cup cheddar cheese shredded
1 tablespoon fresh chives chopped
2/3 cup buttermilk

Instructions

Pre-heat your over to 375°F.
Sift together the flour, baking powder, baking soda and salt in a large mixing bowl.
Use a pastry knife to cut the cold butter into the dry ingredients.
Stir in the chopped chives and shredded cheese.
Use a large spoon to gently stir in the buttermilk until a soft dough is formed.
Lightly flour a large work surface so the dough doesn't stick to it. I like to use my largest bamboo cutting board for this task.
Place the biscuit dough onto the work surface and coat your hands with flour, as necessary, to prevent sticking.
Knead the dough 10 to 12 times until smooth.
Pat the dough out into a 1-inch thick rectangle.
Use a sharp knife to cut the biscuits into 12 equal pieces. If the biscuit dough is sticking to your knife, lightly coat with flour.
Place the biscuits onto a large, lightly greased baking pan.
Place the pan in your pre-heated oven and bake for 18 to 23 minutes until light golden brown.
Remove the baking pan from the oven and let cool slightly before serving.
If desired, serve with extra butter or margarine

Notes

If desired, you can leave out the chives, or substitute a different herb such as thyme, marjoram or oregano. Dry herbs have a concentrated flavor compared to fresh herbs. If you want to substitute dry herbs for fresh, use 1 teaspoon of dry herb in place of 1 tablespoon of fresh herb.

You can also use these biscuits as the base for a delicious bacon, egg and cheese breakfast sandwich. Or try cutting them in half and adding your favorite sausage gravy for a classic biscuits and gravy meal any time of day or night!

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