These super flaky biscuits are filled with white cheddar cheese and chives. Whether you need a side dish for weeknight dinners or the holidays, these biscuits are sure to be a hit!
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Without a doubt, one of my favorite things to bake at home is bread. These cheddar chive biscuits are no exception! They're flaky, cheesy, and packed with flavor.
These biscuits would be perfect to pair with your other favorite side dishes on the holiday table. Plus, you can even make these biscuits ahead of time and freeze them weeks before serving for Thanksgiving dinner.
Don't forget to check out some of my other favorite bread recipes like gruyère and thyme focaccia or Italian butter rolls.
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What You'll Learn In This Recipe
- Secrets to achieving super flaky biscuits.
- Helpful ingredient substitutions.
- How to store and reheat the biscuits.
Ingredients You Need
- All purpose flour: It's best to measure the flour by weight (not volumetric measuring cups) to get the most accurate measurement.
- Granulated sugar: Don't worry, this doesn't make the biscuits taste sweet. Rather, it helps the biscuits turn golden brown when baked.
- Baking powder/baking soda: Both of these help with leavening (rising). Double check that they're not expired before you begin baking.
- Fine sea salt: I prefer fine sea salt because it distributes well throughout the dough.
- Black pepper: This helps amp up the flavor - don't skip it!
- Unsalted butter: When baking biscuits, keep the butter super cold.
- White cheddar cheese: You can also use yellow cheddar cheese if preferred. I'd always suggest hand-shredding the cheese yourself as pre-shredded cheese has an anti-caking agent that inhibits melting.
- Chives: If you can't find fresh chives, dried chives would also work.
- Whole milk Greek yogurt: This ingredient is used instead of buttermilk. Be sure you're using whole fat (whole milk) Greek yogurt for this recipe. Regular yogurt will not work.
How To Make This Recipe
Here's a step-by-step guide to baking cheddar chive biscuits. Even if you've never made biscuits from scratch, this section will help you have the confidence to make them at home!
1. Whisk flour, sugar, baking powder, baking soda, salt, and pepper together in a large mixing bowl.
2. Add cubed, cold butter to dry ingredients.
3. Using clean hands, work the butter and flour together until the butter is pea-sized and the mixture is crumbly.
4. Mix in cheddar cheese and chives until combined. Add Greek yogurt and mix just until the dough comes together (it will still be crumbly).
5. Transfer the dough to a lightly floured work surface. Pat the dough into a 1 inch (2.5 cm) thick rectangle.
6. Cut the dough into thirds and stack on top of each other. Repeat this process an additional three times.
7. Pat the dough for the last time into a 1 inch (2.5 cm) thick rectangle and use a knife or bench scraper to cut 2 inch x 2 inch (5 x 5 cm) square biscuits.
8. Place biscuits on a light colored baking sheet lined with parchment paper. Bake for 19 - 24 minutes until golden brown. Transfer biscuits to a wire rack to cool completely.
Expert Tips
- To achieve super flaky biscuits, make sure all of the ingredients are cold, straight from the refrigerator.
- Want to know the secret to biscuits with lots of layers? Once the dough has come together, pat it into a rectangle, then cut and stack layers on top of each other. Repeat this process 3 - 4 times for biscuits with amazing layers.
- To Freeze Biscuits: Place biscuits on a parchment-lined baking sheet. Freeze, just until solid, then place in an airtight bag for up to 3 months. To serve, thaw the biscuits at room temperature. Then reheat at 400°F (205°C) for 12 - 15 minutes.
Recipe FAQs
Store biscuits in an airtight container for 3 - 4 days. For longer-term storage, freeze the biscuits.
Personally, I think the biscuits taste better warmed before serving. You can place them in the microwave for 30 - 45 seconds, or bake them at 400°F (205°C) for 12 - 15 minutes.
If you want biscuits with super flaky layers, then yes! I've found this is the key to tall biscuits with lots of layers. Don't worry, it won't take too much time.
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Cheddar Chive Biscuits
Equipment
- bench scraper or knife
- light colored baking sheet
Ingredients
- 3 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¾ teaspoons fine sea salt
- ¼ teaspoon finely ground black pepper
- 12 tablespoons cold unsalted butter cubed
- 1 ¼ cups shredded white cheddar cheese
- ¼ cup finely chopped chives
- 1 ½ cups whole milk Greek yogurt
Instructions
- Heat oven to 400°F (205°C).
- Whisk flour, sugar, baking powder, baking soda, salt, and pepper together in a large mixing bowl.
- Add cubed, cold butter to dry ingredients. Using clean hands, work the butter and flour together until the butter is pea-sized and the mixture is crumbly. Mix in cheddar cheese and chives until combined.
- Add Greek yogurt and mix just until the dough comes together (it will still be crumbly).
- Transfer the dough to a lightly floured work surface. Pat the dough into a 1 inch (2.5 cm) thick rectangle. Cut the dough into thirds and stack on top of each other. Repeat this process an additional three times.
- Pat the dough for the last time into a 1 inch (2.5 cm) thick rectangle and use a knife or bench scraper to cut 2 inch x 2 inch (5 x 5 cm) square biscuits.
- Place biscuits on a light colored baking sheet lined with parchment paper. Bake for 19 - 24 minutes until golden brown. Transfer biscuits to a wire rack to cool completely.
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