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Pan filled with Cheddar Chive Biscuits

Cheddar Chive Biscuits Recipe

Cheddar Chive Biscuits - 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!
Course Side Dish
Cuisine American
Keyword biscuits
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 biscuits, depending on size
Calories 339kcal
Author Dorothy Kern
Cost $5


  • 3 cups (372g) all-purpose flour
  • 4 ½ teaspoons baking powder
  • 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.



Serving: 1Biscuit | Calories: 339kcal | Carbohydrates: 34g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 487mg | Fiber: 1g | Sugar: 1g