Flaky Buttermilk Biscuit Recipe with Cheddar and Chive
Flaky Buttermilk Biscuit Recipe with Cheddar and Chive is a medium American (Southern) recipe that serves 12. 354 calories per serving. Recipe by Recipes Unclassified on YouTube.
Prep: 30 min | Cook: 13 min | Total: 58 min
Cost: $6.49 total, $0.54 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted)
- 1.5 tablespoons Granulated Sugar (adds a hint of sweetness)
- 2 teaspoons Kosher Salt
- 2 tablespoons Baking Powder
- 1 teaspoon Baking Soda
- 7 ounces Unsalted Butter (cold, grated; keep refrigerated until used)
- 3 tablespoons Fresh Chives (finely chopped; optional)
- 8 ounces Shredded Cheddar Cheese (sharp, shredded; optional)
- 2 cups Buttermilk (cold; can substitute with milk + lemon juice or sour cream + milk)
- 2 tablespoons Melted Butter (for brushing tops before baking)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together 4 cups all‑purpose flour, 1.5 tbsp sugar, 2 tsp kosher salt, 2 tbsp baking powder, and 1 tsp baking soda until evenly distributed.
Time: PT5M
Grate and Incorporate Butter
Grate 7 oz cold unsalted butter using the large holes of a box grater. Gently fold the grated butter into the flour mixture until pea‑size pieces are visible; avoid over‑mixing.
Time: PT5M
Add Optional Flavorings
Stir in 3 tbsp finely chopped chives and 8 oz shredded cheddar cheese, if using, until just distributed.
Time: PT4M
Incorporate Buttermilk
Pour 2 cups cold buttermilk over the mixture and gently stir with a whisk or spoon until the dough just comes together. It will look crumbly; do not over‑mix.
Time: PT3M
Form Initial Dough Block
Turn the dough onto a lightly floured work surface using a bench scraper. Pat it into a rough rectangle about 1‑inch thick.
Time: PT3M
Roll‑Fold Sequence (Layer Building)
Roll the rectangle into a ½‑inch thick sheet, dust lightly with flour, then fold it into thirds like a wallet. Rotate 90°, roll again, and repeat the fold. Perform this roll‑fold process a total of five times.
Time: PT5M
Final Roll and Cut
Roll the dough to a final thickness of about ½ inch. Using a 2½‑inch biscuit cutter, press straight down without twisting to cut biscuits. Reroll scraps and repeat until all dough is used.
Time: PT5M
Prepare Baking Sheet
Place biscuits on a lightly sprayed or parchment‑lined baking sheet, leaving a small gap between each. Brush tops with 2 tbsp melted butter, if desired.
Time: PT2M
Bake
Bake in a pre‑heated oven at 450°F (or 425°F for convection) for 12‑15 minutes, until the tops are golden brown.
Time: PT13M
Temperature: 450°F
Cool and Serve
Remove biscuits from the oven, let cool on a rack for 5 minutes, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 354
- Protein
- 1.8 g
- Carbohydrates
- 6.7 g
- Fat
- 16.7 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Pastry flour, Whole wheat flour
- Instead of Granulated Sugar: Honey (reduce liquid), Maple syrup (reduce liquid)
- Instead of Kosher Salt: Table salt (use ¾ amount)
- Instead of Baking Powder: Cream of tartar + baking soda (1:2 ratio)
- Instead of Baking Soda: Potassium bicarbonate (1:1)
- Instead of Unsalted Butter: Margarine (will affect flavor)
- Instead of Fresh Chives: Green onions, Parsley
- Instead of Shredded Cheddar Cheese: Mozzarella, Pepper Jack
- Instead of Buttermilk: 1 cup whole milk + 1 tbsp lemon juice (make up to 2 cups), Equal parts sour cream and whole milk
- Instead of Melted Butter: Olive oil spray (different flavor)
Equipment Needed
- Large Mixing Bowl
- Whisk
- Box Grater
- Bench Scraper
- Rolling Pin
- Biscuit Cutter
- Baking Sheet
- Pastry Brush
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Keep the butter cold throughout grating and folding.
- Do not over‑mix after adding buttermilk.
- Perform the roll‑fold sequence quickly and with minimal flour.
- Press the biscuit cutter straight down without twisting.
Chef Tips from the Video
- Chill the mixing bowl and whisk for extra coldness.
- Use ice water to make the buttermilk if you need to thin it slightly.
- If you don’t have a bench scraper, a sturdy spatula works well for turning the dough.
Troubleshooting
Biscuits are dense and did not rise well.
Make sure the butter stayed cold and the dough was not over‑mixed. Also verify that the baking powder and soda are fresh.
Biscuits spread out and lose shape.
Handle the dough gently, avoid excess flour, and keep the butter in small cold pieces. Ensure the oven is fully preheated.
Bottoms are too dark or burnt.
Use a light‑colored aluminum baking sheet instead of a dark non‑stick pan, and consider lowering the oven temperature by 10‑15°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat before serving.
Freezer: Freeze baked biscuits in a single layer, then transfer to a zip‑top bag for up to 2 months. Reheat directly from frozen.
Room temperature: Not recommended; biscuits will stale within a few hours.
Make-Ahead Tips
- The unbaked dough can be wrapped tightly and refrigerated for up to 24 hours.
- Baked biscuits freeze well; reheat in a 350°F oven for a crisp exterior.
Frequently Asked Questions
What is the cultural significance and history of flaky buttermilk biscuits in Southern American cuisine?
Flaky buttermilk biscuits are a staple of Southern cooking, originating from 19th‑century British scones that were adapted with local ingredients like buttermilk and leavening agents. They have become a breakfast and side‑dish icon, often served with gravy, honey, or jam.
What are the traditional regional variations of buttermilk biscuits in the United States?
In the Deep South, biscuits are often made with a higher butter ratio and served with sausage gravy. In the Midwest, they may include cornmeal for a slightly gritty texture. Some coastal versions add herbs like chives or cheese for extra flavor.
How is the authentic traditional way to serve flaky buttermilk biscuits in Southern cuisine?
Traditionally, biscuits are served hot from the oven, split open, and slathered with butter, honey, or jam. They are also a key component of biscuits and gravy, where they are topped with a creamy sausage gravy.
What occasions or celebrations are flaky buttermilk biscuits traditionally associated with in Southern culture?
Biscuits appear at breakfast tables, brunch gatherings, and holiday meals such as Thanksgiving and Christmas. They are also a common comfort food served at family reunions and church potlucks.
What makes flaky buttermilk biscuits special or unique in Southern American cuisine?
The combination of cold butter layers, a quick‑mix method, and the acidity of buttermilk creates steam‑driven lift, giving the biscuits a tender crumb and flaky texture that sets them apart from denser breads.
What are the most common mistakes to avoid when making flaky buttermilk biscuits at home?
Common errors include letting the butter warm too much, over‑mixing the dough, and using too much flour during rolling. Each of these can prevent the formation of flaky layers and result in dense biscuits.
Why does this flaky buttermilk biscuit recipe use a roll‑fold technique instead of a simple drop‑biscuit method?
The roll‑fold technique creates distinct butter sheets that melt into steam during baking, producing the characteristic flaky layers. A drop‑biscuit method yields a softer, more crumbly texture, which is a different style.
Can I make flaky buttermilk biscuits ahead of time and how should I store them?
Yes, you can refrigerate the unbaked dough for up to 24 hours, wrapped tightly, or freeze the baked biscuits for up to two months. Reheat in a 350°F oven for a few minutes before serving.
What texture and appearance should I look for when the flaky buttermilk biscuits are done baking?
The biscuits should be golden‑brown on top, with a slightly crisp edge and a tender, flaky interior. When split, you should see visible layers and a moist crumb.
How do I know when the flaky buttermilk biscuits are fully cooked?
After 12‑15 minutes at 450°F, the tops will be golden and the biscuits will have risen about three times their original thickness. A light tap on the bottom should sound hollow.
What does the YouTube channel Recipes Unclassified specialize in?
The YouTube channel Recipes Unclassified focuses on clear, step‑by‑step home cooking tutorials that cover a wide range of cuisines, with an emphasis on practical tips and technique explanations for everyday cooks.
How does the YouTube channel Recipes Unclassified's approach to Southern cooking differ from other cooking channels?
Recipes Unclassified emphasizes the science behind each step—like keeping butter cold and avoiding over‑mixing—while providing multiple ingredient substitutions, making Southern dishes more accessible to cooks who may not have specialty items.
Last updated: September 2, 2026
