I love these Cheddar Chive Buttermilk Biscuits. They’re wonderfully rich and totally delicious. They’re a great addition to breakfast, brunch, lunch or dinner and go great with almost anything. Just gather the ingredients and follow the recipe.
I didn’t grow up eating biscuits, but I’ve grown to love them. If you’re a regular visitor to Diverse Dinners you will know that I hail from London, UK. Biscuits in the UK are cookies in the US. It’s all too unnecessarily confusing, I have to engage brain to clarify who I’m talking to whenever the term biscuits are raised.
Cheddar Chive Buttermilk Biscuits are relatively easy to make. You will have to methodically combine and press the ingredients together by hand to make a dough. Then turn the dough out onto a clean, dry floured surface where the pressing by hand continues.
You will need frozen butter or very cold butter so that you can grate it into the flour mixture to create flecks of butter throughout the dough. Pressing the dough allows the butter flecks to maintain their structure. Do not use a roller for this recipe you will lose the flecks of butter. Instead, fold and press the dough 3-4 times to create those flaky layers.
If you can, splurge on a tasty strong cheddar, something with a distinctive taste. I used cave aged cheddar from Jasper Hill Farm. Now don’t go crazy, there are cheddars out there that are pretty pricey. You just want a cheese that has enough strength of character to make its presence known.
I enjoyed a couple of my batch of biscuits for brunch with some kippered salmon and a chive and buttermilk remoulade. I also enjoyed a couple on their own with some honey butter. The ways to enjoy Cheddar Chive Buttermilk Biscuits are endless, so experiment and enjoy.
This recipe makes a batch of six-eight, depending on your cutter size. Perfect for Thanksgiving dinner, COVID-19 restrictions permitting.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup unsalted butter (1 stick - frozen or very cold)
- 1/4 cup strong cheddar cheese (shredded)
- 1/4 cup chives (chopped)
- 1 cup cold buttermilk
- Egg wash (1 egg whisked with milk or water)
- Thoroughly mix together flour, baking powder, baking soda, and salt in a bowl.
- Add cheese and chives and mix thoroughly.
- Grate butter into flour mixture, mixing thoroughly with a fork to avoid clumps of butter.
- Slowly pour and mix in buttermilk with a spatula until the ingredients begin to clump together and then use hands, pressing the clumps together to form a dough.
- Transfer dough to a clean, dry flour coated surface.
- With your hands continue to press and even out the dough until it is 1 inch thick.
- Fold the dough in half and use pressing technique to return to 1 inch in thickness.
- Repeat folding and pressing technique another two times.
- Coat skillet or baking sheet with butter or cooking spray.
- With a medium cookie cutter push down on the dough to cut out biscuits. Do not twist as you cut.
- Once you have cut out as many biscuits as you can, push the balance of the dough together and press into 1 inch thickness and then cut out biscuits again. Do this as many times as you can.
- Arrange biscuits so that they are almost touching in your skillet or baking sheet and brush with egg wash.
- Place in a preheated oven at 425 and cook until golden.
Remember DO NOT TWIST THE CUTTER as you cut out the biscuits. Twisting the cutter will seal off the edges. You want the heat to penetrate the biscuits to create flaky layers.