Description
These Cheddar Chive Biscuits are buttery, flaky, and loaded with sharp cheddar cheese and fresh chives. Perfectly golden brown with a tender crumb, they come together quickly and make a delicious addition to breakfast or any meal. The layering technique creates tender, flaky layers, and a touch of honey and butter on top adds a sweet and savory finish.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (plus more as needed)
- 1 tablespoon baking powder (preferably aluminum-free)
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 ½ teaspoons Kosher salt
- 1 teaspoon dried minced onion
Wet Ingredients
- 10 tablespoons VERY COLD unsalted butter (frozen and cut into small cubes)
- 1 cup cold buttermilk (plus more as needed and for egg wash)
- 1 cup freshly shredded cheddar cheese
- ⅓ cup chopped fresh chives
- 1 large egg (for the egg wash)
For Serving
- Honey (for drizzling at the end)
- Butter (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or a silpat mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, Kosher salt, and dried minced onion ensuring an even distribution of leavening agents and seasoning.
- Cut in the Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, cut the butter into the flour until the mixture resembles small pea-sized pieces. You can also lightly pulse a few times in a food processor to achieve this texture. This step is crucial for flaky biscuits.
- Add Buttermilk and Mix: Gradually add the cold buttermilk to the flour-butter mixture, gently stirring until just combined. Be careful not to overmix. Fold in the freshly shredded cheddar cheese and chopped fresh chives for flavor and color; the dough should look slightly crumbly and shaggy.
- Lamination and Rolling: Transfer the dough to a lightly floured surface. Sprinkle more flour on top and use a floured rolling pin to roll the dough into a rectangle. Fold the dough into thirds to create layers, sprinkle with flour as needed to prevent sticking, press lightly with the rolling pin, and repeat this lamination process once more. Finally, roll the dough out into a square or rectangle about 1 inch thick.
- Cut the Biscuits: Using a bench scraper or sharp knife, cut the dough into 6 or 9 equal squares. Space the biscuits about 3 inches apart on the prepared sheet pan to allow room for rising.
- Chill (Optional but Recommended): Place the arranged biscuits in the freezer for 10 minutes. Chilling helps keep the butter cold so the biscuits will bake up flaky and rise nicely.
- Prepare Egg Wash and Brush: Whisk together one large egg with one tablespoon of buttermilk to make an egg wash. Lightly brush the tops of the biscuits to achieve a shiny and golden-brown crust during baking.
- Bake: Bake the biscuits in the preheated oven for 18-20 minutes or until they are risen, firm, and golden brown on top.
- Serve Warm: Let the biscuits cool slightly. Serve warm with a drizzle of honey and a pat of butter for a sweet and savory finish.
Notes
- For best flaky results, ensure the butter and buttermilk are very cold before mixing.
- Do not overwork the dough; minimal handling keeps the biscuits tender.
- The lamination (folding) step creates layers similar to puff pastry for flakiness.
- Freezing the biscuits briefly before baking helps the butter stay cold and enhances rise and texture.
- These biscuits are best served fresh but can be warmed up next day with a little butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
