Andrew Zimmern Presents: Cheesy Chive Biscuits with Kate Jennings
Andrew Zimmern Presents: Cheesy Chive Biscuits with Kate Jennings is a easy American recipe that serves 12. 150 calories per serving. Recipe by Andrew Zimmern on YouTube.
Prep: 23 min | Cook: 8 min | Total: 41 min
Cost: $5.83 total, $0.49 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 teaspoon Kosher Salt
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup Unsalted Butter (cold, cut into 1‑inch cubes)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/4 cup Fresh Chives (finely chopped)
- 3/4 cup Buttermilk (cold)
- 2 tablespoons Unsalted Butter (melted, for brushing)
- 2 tablespoons Unsalted Butter (softened, for honey butter)
- 1 tablespoon Honey
- 1/2 teaspoon Coarse Black Pepper (freshly cracked)
- pinch Kosher Salt (for honey butter)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the all‑purpose flour, kosher salt, baking powder, and baking soda until evenly distributed.
Time: PT5M
Cut in Cold Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the pieces are about pea‑size and the mixture looks crumbly.
Time: PT5M
Add Cheese and Chives
Stir in the shredded cheddar and the finely chopped chives, tossing gently so they become coated with the flour‑butter mixture.
Time: PT3M
Incorporate Buttermilk
Make a well in the center and gradually pour in the cold buttermilk, mixing with a fork until a soft, slightly tacky dough forms. Stop mixing as soon as the dough comes together.
Time: PT4M
Roll the Dough
Turn the dough onto a lightly floured surface and pat it to a thickness of about 1 to 1.5 inches (2.5‑3.8 cm).
Time: PT3M
Cut Biscuits
Using a sharp biscuit cutter, press straight down without twisting to cut out biscuits. Gather scraps, reshape, and cut again until all dough is used.
Time: PT2M
Brush with Melted Butter
Place the biscuits on a parchment‑lined baking sheet and brush the tops generously with melted butter.
Time: PT1M
Bake
Bake in a preheated oven at 425°F (220°C) for 8 minutes. Halfway through, rotate the sheet to ensure even browning.
Time: PT8M
Temperature: 425°F
Finish and Serve
Remove biscuits, let them cool 2 minutes, then serve warm with a dollop of honey butter (softened butter mixed with honey, a pinch of salt, and coarse black pepper).
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5g
- Carbohydrates
- 15g
- Fat
- 8g
- Fiber
- 0.5g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Kosher Salt: Table Salt
- Instead of Baking Powder: Baking Soda + Cream of Tartar
- Instead of Baking Soda: Baking Powder (use double amount)
- Instead of Unsalted Butter: Margarine
- Instead of Sharp Cheddar Cheese: Monterey Jack, Gruyère
- Instead of Fresh Chives: Green Onions
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Unsalted Butter: Olive Oil
- Instead of Unsalted Butter: Margarine
- Instead of Honey: Maple Syrup
- Instead of Coarse Black Pepper: Ground Black Pepper
- Instead of Kosher Salt: Table Salt
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork
- Whisk (optional)
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Biscuit Cutter
- Baking Sheet
- Parchment Paper (optional)
- Pastry Brush
- Cooling Rack (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Keep the butter cold when cutting it into the flour.
- Do not over‑mix the dough after adding buttermilk.
- Roll the dough to the correct thickness (1‑1.5 inches).
- Rotate the biscuits halfway through baking for even color.
Chef Tips from the Video
- Chill the mixing bowl and butter for 10 minutes before starting for extra flakiness.
- If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit 5 minutes.
- For an extra cheesy crust, sprinkle a little shredded cheese on top before baking.
Troubleshooting
Biscuits are dense and heavy.
Make sure the butter stays cold and avoid over‑mixing the dough; also verify that the baking powder and soda are fresh.
Biscuits spread and lose height.
Do not over‑work the dough and keep the dough chilled before cutting. Use a sharp cutter and press straight down without twisting.
Biscuits are pale and not golden.
Brush with melted butter before baking and rotate the sheet halfway through the bake.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes.
Freezer: Freeze baked biscuits in a single layer, then transfer to a zip‑top bag for up to 1 month. Reheat directly from frozen at 350°F for 8‑10 minutes.
Room temperature: Best enjoyed the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- The dough can be formed, wrapped in plastic, and refrigerated for up to 24 hours before baking.
- Baked biscuits freeze well; reheat directly from frozen for best texture.
Frequently Asked Questions
What is the cultural significance and history of cheesy chive biscuits in American cuisine?
Savory biscuits like these have roots in Southern comfort food, where flaky, buttery breads were served with meals ranging from fried chicken to gravy. Adding cheese and chives is a modern twist that reflects the American love for rich, flavorful side dishes.
What regional variations of cheese biscuits exist within the United States?
In the South, biscuits are often plain or topped with sausage gravy. In the Midwest, cheddar‑filled biscuits are popular, while the West Coast embraces herb‑infused versions with chives, thyme, or rosemary. Each region adapts the basic biscuit dough to local tastes.
How are cheesy chive biscuits traditionally served in Southern meals?
They are typically served warm alongside breakfast plates, with eggs and bacon, or as a side to soups and stews. A dollop of honey butter adds a sweet‑savory contrast that is classic in Southern hospitality.
During what occasions are biscuits like these commonly prepared in American culture?
Biscuits are a staple at brunch gatherings, holiday breakfasts, and family picnics. They also appear at church potlucks and are a comforting addition to Thanksgiving or Christmas meals.
What authentic ingredients are essential for traditional American biscuits, and what can be substituted?
Traditional biscuits rely on all‑purpose flour, cold butter, buttermilk, and leavening agents (baking powder and soda). Substitutes include whole‑wheat flour (will make them denser), margarine for butter, or milk with lemon juice for buttermilk.
What other American dishes pair well with cheesy chive biscuits?
They pair beautifully with fried chicken, country ham, sausage gravy, chili, or a hearty bowl of gumbo. A simple green salad with vinaigrette also balances the richness.
What makes Andrew Zimmern’s cheesy chive biscuits special compared to other biscuit recipes?
Zimmern emphasizes keeping the butter extra cold and using both baking soda and powder for lift, resulting in an especially flaky texture. He also finishes the biscuits with a honey‑black‑pepper butter that adds a unique sweet‑savory flavor.
What are the most common mistakes to avoid when making cheesy chive biscuits?
Common errors include using warm butter (which creates dense biscuits), over‑mixing the dough (develops gluten), and cutting the biscuits too thick or too thin, which affects rise. Also, failing to rotate the pan can lead to uneven browning.
Why does this recipe use both baking soda and baking powder instead of just one leavening agent?
Baking soda reacts quickly with the acidic buttermilk, giving an initial lift, while baking powder provides a slower, sustained rise. The combination ensures the biscuits are light and airy throughout.
What does the YouTube channel Andrew Zimmern specialize in?
The YouTube channel Andrew Zimmern focuses on exploring global food cultures, street foods, and comfort dishes, often highlighting unique twists on classic recipes while emphasizing technique and storytelling.
Last updated: September 3, 2026
