Cheddar Chive Biscuits
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!
Servings: 12 biscuits
Calories: 234kcal
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.
Notes
Storage: Store biscuits in an airtight container for 3–4 days. For longer-term storage, freeze the biscuits.
Freeze: 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.
To achieve super flaky biscuits, make sure all of the ingredients are cold, straight from the refrigerator.
If you notice the dough sticking to your hands, sprinkle a light layer of flour over the biscuit dough.
Recipe adapted from Molly Baz
Nutrition
Serving: 1biscuit | Calories: 234kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 467mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 2mg
