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Cheddar Biscuits are so good! This easy buttermilk biscuit recipe is FULL of cheddar cheese and chives! We eat them for breakfast with bacon, or as a side dish with dinner! Homemade biscuits are just the BEST.
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Easy Cheddar Biscuits Recipe
Have you ever made biscuits before? These Cheddar Chive biscuits are a copycat of one of the delicious meals I had while I was in Charleston, South Carolina. I put no less than 10 restaurants on my personalized map before I went, and Callie’s Hot Little Biscuit was number one on my list. Hello, biscuits in no time!
Why you’ll love this recipe
I love bread and rolls, but I especially love a good old buttermilk biscuit. It wasn’t until I was an adult that I realized that biscuits are super easy to make. They’re almost as easy to make from scratch as they are from that old yellow box, and they taste better too…especially when you add things like cheddar cheese. (Or when you smear them with chocolate or maple butter.
These cheddar chive biscuits are a great side dish for dinner or lunch, or they even make a great sandwich.
Ingredients in Cheddar Chive Biscuits
- All-Purpose Flour – I always have this in my pantry so it’s what I used.
- Baking Powder – makes for a nice soft biscuit.
- Salt and Pepper – for flavoring a savory biscuit. Salt is essential!
- Unsalted Butter – you’re going to want it COLD like when you make pie crust.
- Buttermilk – my favorite biscuits are buttermilk biscuits! In a pinch you can make your own buttermilk.
- Cheddar Cheese – since we’re making cheddar biscuits! Make sure to grate it yourself from a block for best melting results.
- Chives – Such a great flavor accent with cheddar. I love using fresh chives!
How to make Fluffy Cheddar Biscuits
- Preheat the oven to 425°F – hot ovens make for a great biscuit crust! Also add some melted butter to the bottom of your pan. The heavier the pan the better!
- Whisk all purpose flour, baking powder, salt, and pepper in a large mixing bowl.
- Add cubed or shredded cold butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened.
- Gently stir in shredded cheddar cheese and chives.
- Turn out the dough onto a floured surface. Work the dough gently until it just comes together.
- Roll or pat out to roughly 3/4” thickness. Use a 2 inch biscuit cutter or drinking glass to cut into rounds and place on prepared baking sheet or pan.
- Brush the tops with melted butter. Bake for 17-20 minutes until they are puffy and golden.
Cheddar Biscuit Recipe Swap
- Skip the chives and add some dried parsley, garlic powder and onion powder to make copycat Cheddar Bay Biscuits from Red Lobster.
- Want to make drop biscuits? Add a touch more buttermilk and stir just until the dough comes together. Drop onto prepared baking sheet.
- A good biscuit isn’t worked too much. The dough needs to be babied to stay tender. You carefully work cold butter into the flour mixture and then add buttermilk and stir it together. It’s easy to work the butter and flour together (it’s like making pie crust).
- You can bake these in a cast iron skillet, as I did, or on a cookie sheet. Just don’t forget to top the biscuits with more butter!
No refrigeration needed. Store in an airtight container on the counter for up to 2 days. These are best fresh!
Freeze these for up to 2 months. Make sure they’re wrapped well!
Make a bacon and egg sandwich on the biscuit for breakfast, or add some turkey or ham for an easy lunch. These are a great side dish for soup or salad too!
Have you made this recipe?
Review it and give it a star rating below!
Cheddar Chive Biscuits Recipe
- 3 cups (372g) all-purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup (113g) cold unsalted butter cubed, plus 1 tablespoon for brushing
- 1 cup (237ml) buttermilk
- 1 ½ cups Cheddar Cheese
- 1 tablespoon chopped Chives
- Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet or similar pan, or cookie sheet.
- Whisk flour, baking powder, salt, and pepper in a large mixing bowl. Add cubed cold butter. Use a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened. Gently stir in cheddar cheese and chives.
- Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. If it’s too dry, add a bit more buttermilk. Don’t over flour!
- Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.
- Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden.
- Store biscuits in an airtight container for 2 days or freeze for up to one month.
Check out these recipes
- Be sure to see all the best food I ate in Charleston! Drinks, fries, fried chicken, BBQ, biscuits, doughnuts…oh my.
- 45 Minute Dinner Rolls
- Chocolate Honey Butter and the BEST Buttermilk Biscuits
- Easy Chicken Parmesan
Cheddar Biscuits with chives are a homemade buttermilk biscuit with tons of fluffy layers! We couldn’t stop making this biscuit recipe.
Last Updated on November 1, 2022
Looks delicious! I get more suggestions for my family’s diet. Thankyou very much!
mmmm I love cheddar and chives in my biscuits!!!
Hello, I have yet to master biscuits of any kind but I’m definitely going to try these. Thanks for what you do. It makes me smile.?
hey girl- these look amazing!
Wow! I love biscuits, and these look wonderful. I’ve never seen biscuits with chives!
Wow, that pic of the flaky layers looks great. I’d eat them all too (that’s why I don’t make them very often).
These look delicious! I can never resist all those layers!
My husband would love these! Want to try them soon.
Your biscuits look perfect and nothing has changed in Cancun! I was there last week and the amount of American restaurants is astounding. As in I couldn’t get away from steakhouses. That is why I love Puerto Vallarta, not like that at all! But I digress. I could use a trip to Charleston with you!
Perfect ! Thank you for” bacon suggestion” ! On my to do list !