Perfect for holiday tables and cozy dinners.
These Cheddar Chive Biscuits are packed with extra-sharp cheddar, parmigiano reggiano, fresh chives, and a little dijon, then brushed with garlic chive butter straight from the oven. They’re quick drop biscuits with no rolling or cutting, so they come together in about 30 minutes and taste like you put in far more effort.
Ingredients
The flavor here comes from layering: two cheeses for sharpness and depth, mustard in two forms to make the cheddar taste cheddar-ier, and just enough pepper and cayenne to bring out the cheese, but not add real spice. Cold butter and buttermilk keep them tender and fluffy.
Biscuit Ingredients
- all purpose flour
- baking powder and baking soda – both give the biscuits their rise, with the soda reacting to the buttermilk
- parmigiano reggiano – try to find the real stuff, you’ll never go back!
- mustard powder – you won’t taste mustard, it just makes the cheese flavor pop
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper, garlic powder, and onion powder
- cayenne pepper – just a pinch for warmth, not heat
- unsalted butter – keep it very cold for the flakiest texture
- extra sharp cheddar – shred it yourself, since pre-shredded cheese is coated and won’t melt as well
- fresh chives
- buttermilk – adds tang and helps the biscuit rise
- dijon mustard – whisked into the buttermilk for a little tang
Garlic Chive Butter Ingredients
- unsalted butter
- garlic – grated so it melts into the butter!
- fresh chives
- flaky sea salt – optional for finishing
How to Make Cheddar Chive Biscuits
Mix the Dry Ingredients: Whisk the flour, baking powder and baking soda, salt, and spices together in a large bowl.
Cut in the Butter: Work the cold butter into the flour until pea-sized pieces remain.
Add the Cheese and Chives: Toss in the cheddar, parmesan, and chives so they’re evenly coated.
Stir in the Buttermilk: Whisk the dijon mustard into the buttermilk, then stir it in just until a shaggy dough forms.
Scoop and Bake: Drop portions of dough onto a lined baking sheet and bake until puffed and golden.
Brush with Garlic Butter: Brush the hot biscuits with garlic chive butter and finish with flaky salt.
Tips for the Best Cheddar Chive Biscuits
Keep everything cold, from the butter to the buttermilk, since cold butter creates steam pockets in the oven that make the biscuits fluffy. Stir only until the dough comes together; a few dry streaks are fine, and over mixing makes them tough.
What to Serve with Cheddar Chive Biscuits
These are made for the dinner table. Serve them alongside my Roasted Spatchcock Chicken, a bowl of soup or chili, or a holiday spread with Maple Dijon Sweet Potatoes. They’re also great split and filled with eggs and bacon for brunch.
When to Serve Cheddar Chive Biscuits
I love these for Thanksgiving and Christmas dinner, since they bake quickly and don’t need much oven space. They’re just as good on a weeknight with soup, or at a weekend brunch. If you love a savory bread with garlic butter, try my Garlic Pull Apart Loaf next!
How to Store Cheddar Chive Biscuits
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat at 350°F for 5 to 7 minutes to bring back the crisp edges.
How to Make Cheddar Chive Biscuits Ahead of Time
Scoop the dough onto a lined baking sheet, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a minute or two if needed. Make the garlic chive butter while they bake.
How to Freeze Cheddar Chive Biscuits
Freeze scooped, unbaked dough on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 425°F, adding 3 to 5 minutes. Baked biscuits also freeze well; reheat from frozen at 350°F for about 10 minutes.
Equipment I Use to Make Cheddar Chive Biscuits
- Baking Sheet – one of my favorites from USA Pan
- Pastry Cutter – for cutting in the butter
- 1/4 Cup Cookie Scoop – helps with portioning the dough
Frequently Asked Questions
Can I use pre-shredded cheddar?
You can, but freshly shredded is worth the extra effort. Bagged cheese is coated to keep it from clumping, so it doesn’t melt as smoothly and can make the biscuits a little drier.
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into ¾ cup of whole milk and let it sit for 5 minutes. Real buttermilk gives the best rise and tang, but this works in a pinch.
Can I use dried chives?
Fresh chives give the best flavor and color, but you can use 1 tablespoon of dried chives in the dough. Skip them in the garlic butter.
Why didn’t my biscuits rise?
The most common causes are warm butter, overmixing, or old baking powder. Keep the butter and buttermilk cold, stir just until combined, and check that your baking powder is fresh.
Can I make these ahead for Thanksgiving?
Yes! Scoop the dough up to a day ahead and refrigerate, or freeze the unbaked biscuits for up to 3 months. Bake them while the turkey rests.
Cheddar Chive Biscuits
- Total Time: 30 minutes
- Yield: 10 to 12 biscuits 1x
Description
Fluffy cheddar chive biscuits made with extra-sharp cheddar, parmesan, and dijon mustard, finished with garlic chive butter.
Ingredients
For the Biscuits
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon mustard powder
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- ½ cup (113 g) unsalted butter, very cold and cubed
- 4 oz (113 g) extra-sharp cheddar cheese, freshly shredded (about 1 cup)
- 1 oz (28 g) parmigiano reggiano, finely grated (about 1/3 cup)
- ¼ cup fresh chives, finely chopped
- ¾ cup (180 g) cold buttermilk
- 1 tablespoon dijon mustard
For the Garlic Chive Butter (optional)
- 3 tablespoons unsalted butter
- 1 small garlic clove, finely grated
- 1 tablespoon fresh chives, finely chopped
- Flaky sea salt, for fishing (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ¾ teaspoon mustard powder, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1/8 teaspoon cayenne pepper.
- Add ½ cup very cold cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until pea-sized pieces of butter remain.
- Add 4 oz shredded extra-sharp cheddar, 1 oz grated parmigiano reggiano, and ¼ cup chopped chives. Toss until evenly distributed.
- In a measuring cup, whisk 1 tablespoon dijon mustard into ¾ cup cold buttermilk until smooth.
- Pour the buttermilk mixture into the bowl and gently stir just until a shaggy dough forms.
- Scoop about ¼ cup portions of dough onto the prepared baking sheet, leaving a little space between each biscuit. You should have 10 to 12 biscuits.
- Bake for 14 to 17 minutes, or until the biscuits are puffed and golden brown on the tops and edges.
- While the biscuits bake, make the optional garlic chive butter. Melt 3 tablespoons unsalted butter in a small saucepan over low heat. Add the grated garlic and cook for about 1 minute, just until fragrant. Remove from the heat and stir in 1 tablespoon chopped chives.
- As soon as the biscuits come out of the oven, brush them with the garlic chive butter. Finish with flaky salt if using.
- Let cool on the baking sheet for about 5 minutes before serving warm.
Notes
- No buttermilk: stir 1 tablespoon lemon juice into ¾ cup whole milk and let it sit for 5 minutes.
- Make ahead: refrigerate scooped dough up to 24 hours, or freeze unbaked biscuits up to 3 months and bake from frozen, adding 3 to 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
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