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Pan filled with Cheddar Chive Biscuits
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5 from 3 votes

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!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
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