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Cheddar Chive Buttermilk Biscuits

Cheddar Chive Buttermilk Biscuits. Light flaky buttermilk biscuits with fragrant chives and melting pockets of cheddar cheese baked right in; terrific served with chili, soups or stews or as the start of delicious breakfast sandwiches.

Cheddar Chive Buttermilk Biscuits

Cheddar Chive Buttermilk Biscuits

These light and flaky buttermilk biscuits packed with fresh garden chives pockets of oozing melted cheddar cheese are very easy to make and are always welcome with, chili, stews, barbecue fare or fried chicken at our house. They also make regular appearances at Sunday brunch as the base for great sausage or bacon breakfast sandwiches.

My absolute favourite though is using the leftovers from our Brown Sugar & Dijon Glazed Ham along with some scrambled egg on these biscuits. You can learn more about those Ham & Cheddar Breakfast sandwiches here.

Dijon Mustard and Brown Sugar Glazed Ham

Dijon Mustard and Brown Sugar Glazed Ham

These scones also reheat beautifully but I never use the microwave for that. I find that makes them tough. I just seal them tightly in aluminum foil and reheat in a 250 degree oven for about 10 minutes. 

Like this Cheddar Chive Buttermilk Biscuits recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

Ham Cheddar Biscuit Breakfast Sandwiches

Ham Cheddar Biscuit Breakfast Sandwiches

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Cheddar Chive Buttermilk Biscuits

You might also like our recipe for Cherry Cheesecake Scones.

Cherry Cheesecake Scones, photo with title text for Pinterest.

Cheddar Chive Buttermilk Biscuits
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Light flaky buttermilk biscuits with fragrant chives and melting pockets of cheddar cheese baked right in; terrific served with chili, soups or stews or as the start of delicious breakfast sandwiches.
Course: Breakfast/Brunch, Sandwiches/Burgers, Side Dishes
Cuisine: North American
Servings: 6 to 8 large biscuits
Author: Barry C. Parsons
Ingredients
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • cup very cold salted butter , cut in small cubes
  • 4 tbsp chopped fresh chives
  • 1 cup cheddar cheese , diced small
  • cups buttermilk
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a food processor, blend together the flour, baking powder and baking soda.
  3. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  4. Transfer this mixture from the food processor into a large mixing bowl and add the chives and cheese.
  5. Toss together and make a well in the center. Pour in the buttermilk.
  6. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  7. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
  8. After folding it just a few times, I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 inch.
  9. Using a large sharp biscuit cutter cut the biscuits out an place them well spaced out, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. An alternative to using a biscuit cutter is to form the dough into a round and simply cut it in wedges, like a pie. (as pictured) Brush an egg wash or a little milk on top of the biscuits if you like to aid browning.
  10. Bake in the 425 degree F preheated oven for about 10 minutes before lowering the temperature to 375 degrees F and baking for an additional 15-20 minutes or until the tops of the biscuits are evenly golden brown. Smaller biscuits will need about 5 minutes less in the oven.

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Recipe Rating




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Ddebbie

Wednesday 29th of April 2020

Amazing! Made the best breakfast sandwiches for supper! Love your recipes!

Angie

Thursday 16th of April 2020

I tried these and they came out very flat, I was very disappointed. I don’t have a food processor and not sure if that made a difference. I noticed it did not call for sugar, would that be correct? I would like to try this type of scone again but will try a different recipe. I’m a huge fan of Rock Recipes but this one did not work for me.

Barry C. Parsons

Thursday 3rd of October 2019

You are mistaken. You actually scrolled past the recipe card to make that comment. LOL!

candy stclair

Thursday 3rd of October 2019

WHERE IS THE RECIPIE FOR CHEDDAR CHIVE BUTTERMILK BISCUITS... THIS SITE TAKES ME TO CHEESE CAKE SCONES?

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