30-Minute Buttery Chive Cheddar Biscuits
Flaky, tender biscuits loaded with sharp cheddar and fresh chives. The lamination technique—folding the dough in thirds—creates distinct, crispy layers that shatter when bitten. Serve warm with butter and jam, or alongside soups and stews. This version prioritizes texture over density, producing biscuits that are light and airy rather than dense or cake-like.
Ingredients
- 2 cup all-purpose flour
- 2 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 ½ teaspoon salt
- ½ teaspoon baking soda
- 8 tablespoon butter, cold, cut into pieces
- ¾ cup buttermilk
- ½ cup cheddar cheese, shredded
- ½ cup chives, chopped
- 2 tablespoon heavy cream, for topping
Instructions
- 1
Heat oven to 450F.
- 2
Whisk together flour, baking powder, sugar, salt, and baking soda.
- 3
Cut cold butter into the dry mixture using a pastry cutter or two knives until butter pieces resemble small peas.
- 4
Add buttermilk, cheddar, and chives; stir with a fork until a loose dough forms.
- 5
Turn dough onto a floured surface and pat into a 6x9 inch rectangle.
- 6
Fold dough in thirds and pat back into a 6x9 inch rectangle.
- 7
Dip a 3 inch round cutter into flour and punch out biscuits; aim for 6 or more depending on cutter size.
- 8
Gather scraps, pat together, and cut additional biscuits if desired.
- 9
Transfer to a parchment-lined baking sheet.
- 10
Brush tops with heavy cream.
- 11
Bake until browned, 14-16 minutes.
Tips
Keep butter cold throughout: warm butter won't create distinct flaky layers. Cut into pieces before mixing and work quickly.
Don't overwork the dough. Mix just until combined; overmixing develops gluten and yields tough, dense biscuits.
Laminate for texture: the fold-and-pat technique mirrors puff pastry methods, creating steam pockets that separate into crispy layers.
Good to Know
Keep in an airtight container at room temperature up to 2 days. Reheat gently in a 325F oven for 5 minutes to restore crispness.
Prepare dough through the second pat, wrap in plastic, and refrigerate up to 8 hours. Cut and bake directly from cold (add 1-2 minutes to baking time).
Serve warm with softened butter, jam, or honey. Pair with soup, chowder, or salad. Excellent for brunch or casual dinners.
Common Mistakes
Warm butter before mixing to avoid chunky, flaky results.
Overmix dough to prevent tough, dense crumb texture.
Skip the lamination fold to lose the signature layered structure.
Overbake past 16 minutes to avoid dry biscuits; watch closely in the final minutes.
Substitutions
Dairy-Free Swaps
4
Full guide →General Alternatives
FAQ
Can I use warm or room-temperature butter?
No. Cold butter creates pockets of steam that produce flaky layers. Room-temperature butter mixes evenly into the flour, yielding dense, cake-like biscuits. Keep all ingredients cold and work quickly.
Can I freeze the biscuits after baking?
Yes. Cool completely, wrap individually in plastic wrap, and freeze up to 3 months. Thaw at room temperature or reheat directly from frozen in a 325F oven for 8-10 minutes until warm.
What if I don't have a 3 inch cutter?
A coffee cup rim works well (as noted in the source). You can also use a drinking glass or a biscuit cutter of a different size; yield will vary. Dip edges in flour each time to prevent sticking.