Cheddar Chive Biscuits
Cheddar Chive Biscuits is a easy American recipe that serves 8. 180 calories per serving. Recipe by Chef Lorious on YouTube.
Prep: 30 min | Cook: 17 min | Total: 57 min
Cost: $5.83 total, $0.73 per serving
Ingredients
- 2 cups Self-Rising Flour (Provides leavening; use the self-rising version for best puff)
- 1 tablespoon Baking Powder (Extra leavening for extra rise)
- 0.5 teaspoon Baking Soda (Helps browning and tenderness)
- 1.5 teaspoons Salt (Fine sea salt for flavor balance)
- 4 oz Unsalted Butter (Keep frozen until grating for flaky layers)
- 1 cup Buttermilk (Cold, straight from refrigerator)
- 1 cup Cheddar Cheese (Freshly shredded sharp cheddar for best flavor)
- 2 tablespoons Fresh Chives (Finely chopped; adds delicate oniony flavor)
- 2 tablespoons Buttermilk (for brushing) (Light brush for golden top)
- 1 tablespoon Garlic Herb Butter (Melted; optional finishing brush)
Instructions
Measure Dry Ingredients
Place 2 cups of self‑rising flour into a mixing bowl and add 1 tablespoon baking powder, 0.5 teaspoon baking soda, and 1.5 teaspoons salt. Stir briefly to combine.
Time: PT5M
Grate Cold Butter
Take a stick of unsalted butter that has been kept in the freezer and grate it directly into the flour mixture.
Time: PT3M
Incorporate Butter
Using your hands, rub and crumble the grated butter into the flour until the mixture resembles coarse peas with some larger butter pieces.
Time: PT5M
Add Buttermilk
Make a well in the center of the mixture, pour in 1 cup of cold buttermilk, and stir gently until just combined. The dough will be wet and sticky.
Time: PT2M
Fold in Cheese
Add 1 cup of freshly shredded cheddar cheese to the dough and fold it in evenly.
Time: PT2M
Add Chives
Stir in 2 tablespoons of chopped fresh chives, distributing them throughout the dough.
Time: PT1M
Pat Dough on Surface
Sprinkle a clean work surface with a little flour, turn the dough out, and gently pat it into a 1‑inch thick slab.
Time: PT5M
Cut Biscuits
Dip the rim of a mason jar in flour, press straight down into the dough without twisting, then lift to release a biscuit.
Time: PT5M
Arrange on Baking Sheet
Place the cut biscuits close together on a parchment‑lined baking sheet; they will expand and touch during baking.
Time: PT2M
Brush Tops
Lightly brush the tops of the biscuits with 2 tablespoons of buttermilk for a glossy finish.
Time: PT2M
Bake
Bake in a pre‑heated 425°F oven for 15‑18 minutes, until the tops are golden brown and the cheese is melted.
Time: PT17M
Temperature: 425°F
Finish and Cool
Remove biscuits, brush with melted garlic herb butter if desired, and let cool on a rack for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 6g
- Carbohydrates
- 20g
- Fat
- 9g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Self-Rising Flour: All-Purpose Flour + 2 tsp baking powder + 0.5 tsp salt
- Instead of Baking Powder: Double-acting baking powder
- Instead of Baking Soda: None
- Instead of Salt: Kosher salt (use 1 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Buttermilk: Milk + 1 tbsp lemon juice (let sit 5 min)
- Instead of Cheddar Cheese: Pre-shredded cheddar (may contain anti-caking agents)
- Instead of Fresh Chives: Green onion tops
- Instead of Buttermilk (for brushing): Milk or cream
- Instead of Garlic Herb Butter: Plain melted butter
Equipment Needed
- Mixing Bowl
- Box Grater
- Cutting Board
- Mason Jar (or biscuit cutter)
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
Critical Steps — Do Not Skip
- Grate Cold Butter
- Incorporate Butter
- Add Buttermilk
- Cut Biscuits
- Bake
Chef Tips from the Video
- Grating frozen butter creates tiny pieces that melt into steam, giving the biscuits their signature layers.
- Cutting with a floured mason jar mimics a biscuit cutter but leaves a slightly rough edge that helps the biscuits rise.
- Brush with a little extra buttermilk just before baking for a glossy, golden top.
Troubleshooting
Biscuits are dense and not fluffy.
Make sure the butter stays cold and is only lightly incorporated; avoid over‑mixing the dough.
Cheese does not melt or browns too quickly.
Use freshly shredded cheese and bake at the correct temperature; if the tops brown too fast, tent with foil for the last few minutes.
Biscuits spread too much and lose shape.
Keep the dough chilled before cutting and avoid adding extra flour while patting.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag; keep for up to 2 months. Reheat in oven.
Room temperature: Best served the same day; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Freeze the unbaked dough in a sealed bag; bake directly from frozen, adding 2‑3 minutes to the bake time.
- Baked biscuits can be reheated in a 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Cheddar and Chive Biscuits in American Southern cuisine?
Biscuits are a staple of Southern comfort food, originating from British scones but adapted with buttermilk and hot‑baking techniques. Adding cheddar and chives creates a savory twist that reflects the region’s love for cheese and fresh herbs.
What are the traditional regional variations of biscuits in American cuisine?
In the South, biscuits are often made with buttermilk and served plain or with gravy. Variations include cheese‑studded biscuits, honey‑drizzled sweet biscuits, and herb‑infused versions like this cheddar‑chive recipe.
How is Cheddar and Chive Biscuits traditionally served in Southern households?
They are typically served warm alongside breakfast dishes, fried chicken, or as a side to soups and stews. The biscuits are split and buttered, or topped with additional herb butter for extra richness.
What occasions or celebrations feature Cheddar and Chive Biscuits in American culture?
These biscuits are popular at brunches, family gatherings, and holiday breakfasts. Their easy preparation makes them a go‑to for pot‑lucks and casual dinner parties.
What authentic ingredients are essential for Cheddar and Chive Biscuits versus acceptable substitutes?
Key ingredients are cold unsalted butter, buttermilk, self‑rising flour, sharp cheddar, and fresh chives. Substitutes include all‑purpose flour with added leavening, milk‑plus‑lemon for buttermilk, and pre‑shredded cheese, though texture may differ.
What are the most common mistakes to avoid when making Cheddar and Chive Biscuits at home?
Common errors include using warm butter (which eliminates flaky layers), over‑mixing the dough (develops gluten), and twisting the cutter (seals the sides and prevents rise). Keep ingredients cold and handle the dough gently.
Why does this Cheddar and Chive Biscuits recipe use grated frozen butter instead of cubed butter?
Grating frozen butter creates many tiny pieces that coat the flour evenly, ensuring steam pockets form during baking. Cubed butter can be harder to distribute uniformly, especially for home cooks.
Can I make Cheddar and Chive Biscuits ahead of time and how should I store them?
Yes, you can freeze the unbaked dough or bake the biscuits and freeze them. Store unbaked dough in a sealed bag in the freezer and bake from frozen, adding a few minutes. Baked biscuits keep in the freezer for up to two months and reheat in the oven.
What texture and appearance should I look for when the Cheddar and Chive Biscuits are done?
The tops should be golden‑brown with a glossy sheen from the buttermilk brush, and the cheese should be melted and slightly browned. The biscuits should be puffed, with a tender interior and flaky layers.
What does the YouTube channel Chef Lorious specialize in?
The YouTube channel Chef Lorious focuses on approachable home‑cooking tutorials, emphasizing comfort food classics, quick techniques, and flavorful twists that are easy for everyday cooks.
How does the YouTube channel Chef Lorious's approach to American comfort cooking differ from other cooking channels?
Chef Lorious blends casual storytelling with practical tips, often using minimal equipment and emphasizing ingredient quality, such as cold butter and fresh cheese, which sets the channel apart from more production‑heavy cooking shows.
Last updated: September 1, 2026
