Cheddar Chive 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!
My absolute favorite part about traveling is experiencing local food. That’s one of the reasons I love my job: I get to travel to places I’d never think to go with my family, and because I’m there for food blogging, I consider it a challenge to experience as much local cuisine as I possibly can. I research before I go, I make personalized Google Maps (true story) with the locations of the restaurants that come recommended, and then I hit the streets looking for the best food I can eat while I’m in town.
I think this all stems from the time I went to Cancun with my husband for one of his business trips. We stayed at this huge 5-star resort for a conference he was attending and I’d been looking forward to all the Mexican food I was going to gorge myself on. When we got there I was shocked: every single restaurant in the hotel was Americanized. Burgers, fish with mashed potatoes, pizza. I was so disappointed! Since he was working I didn’t venture out myself too much, but one day I had the “authentic” Mexican meal I was craving…at the food court of the local mall. (I know, right?)
ANYWAY, the point of me rambling on is to tell you that these Cheddar Chive biscuits are a copycat of one of the delicious meals I had while I was in Charleston, South Carolina a few weeks ago.
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.
We went to Callie’s on our first morning and there was a line out the door. That’s usually the indication you’ve got something good on your hands. (I also ended up going back again the next day.) I ordered way too many choices, including a cinnamon biscuit with cinnamon butter, a bacon biscuit, and a cheddar chive. The cinnamon with cinnamon butter was delicious, but the cheddar chive? Nothing rivaled it.
And now? Now I (and YOU) can make cheddar chive biscuits at home!
I love bread and rolls, but I especially love a good old buttermilk biscuit. When I was young, we’d go to my Nana’s for dinner every week and it wasn’t dinner without her “bissy-cats” as she called them. Of course, her biscuits were from a box, but it didn’t matter; I still loved them.
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.
Make a bacon and egg sandwich on the biscuit for breakfast, or add some turkey or ham for an easy lunch. I’m not proud of it, but I ate 3 a day until these were gone. (So much for my diet, ahem.)
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), unless your kitchen tool decides to attack you. Then you just stir in cheddar cheese and chives and cut out your biscuits.
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!
Authentic Southern Biscuits, straight from Charleston to your kitchen. I don’t know what I should copycat next from what I ate in Charleston…a cocktail? The BBQ chips? A doughnut?? Ahhh…what do you think?
Cheddar Chive Biscuits
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cold unsalted butter cubed, plus 1 tablespoon for brushing
- 1 cup buttermilk
- 1 1/2 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.
- 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.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 30, 2017