How to Make Chive & Cheddar Biscuits
How to Make Chive & Cheddar Biscuits! is a easy American recipe that serves 6. 120 calories per serving. Recipe by Oh Yum with Anna Olson on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $4.53 total, $0.76 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Granulated Sugar (just a touch for moisture)
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted Butter (cold, grated)
- 2 cups Sharp Cheddar Cheese (shredded; older cheddar works best)
- 2 tablespoons Fresh Chives (finely chopped; green onions can substitute)
- 1 cup Buttermilk (cold; can substitute milk + 1 tbsp lemon juice or white vinegar)
- 1 Egg (large, for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it fully preheat.
Time: PT5M
Temperature: 400°F
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
Time: PT5M
Grate Cold Butter
Using the large‑hole side of a box grater, grate the cold butter directly into the flour mixture, then use a pastry blender to break the pieces into pea‑size bits, coating them with flour.
Time: PT5M
Add Cheese and Chives
Stir in the shredded cheddar and chopped chives until they are evenly distributed throughout the dough.
Time: PT3M
Incorporate Buttermilk
Pour the cold buttermilk over the mixture and gently stir with a rubber spatula until the dough just comes together; it will look slightly shaggy.
Time: PT3M
Bring Dough Together
Turn the dough onto a lightly floured surface and fold it a few times by hand just until it forms a cohesive ball.
Time: PT2M
Portion Biscuits
Using a #20 ice‑cream scoop, drop rounded mounds onto a parchment‑lined baking sheet, spacing them about 2 inches apart.
Time: PT5M
Egg Wash
Whisk the egg with the tablespoon of water and brush the tops of the biscuits lightly for a glossy finish.
Time: PT2M
Bake
Place the sheet in the oven and bake for 18‑20 minutes, or until the biscuits are golden brown and have risen.
Time: PT20M
Temperature: 400°F
Cool Slightly
Remove the biscuits from the oven and transfer to a cooling rack; serve warm or let cool completely before storing.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 5g
- Carbohydrates
- 12g
- Fat
- 6g
- Fiber
- 0.5g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Granulated Sugar: Honey, Maple Syrup (use less)
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Baking Soda: Potassium Bicarbonate
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Unsalted Butter: Margarine, Cold Coconut Oil (solid)
- Instead of Sharp Cheddar Cheese: Asiago, Provolone, Gruyère
- Instead of Fresh Chives: Green Onions, Leeks (green part)
- Instead of Buttermilk: Milk + Lemon Juice, Milk + White Vinegar
- Instead of Egg: Egg White, Milk (for glaze)
Equipment Needed
- Mixing Bowl
- Pastry Blender
- Box Grater
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Ice Cream Scoop (size #20)
- Baking Sheet
- Parchment Paper (optional)
- Pastry Brush
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Grating the butter while it is still cold
- Not over‑mixing after adding the buttermilk
- Preheating the oven fully to 400°F
- Applying a light egg wash for color
Chef Tips from the Video
- Grate the butter directly into the flour for a quick, uniform distribution.
- Use a #20 ice‑cream scoop for consistent biscuit size and shape.
- For extra flavor, add a pinch of smoked paprika or a dash of garlic powder to the dry mix.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of cold buttermilk at a time until the dough comes together; ensure the butter stays cold.
Biscuits spread too much and are flat.
Make sure the butter is cold and the dough is not over‑mixed; also verify the oven is fully preheated.
Cheese does not melt or browns unevenly.
Use a sharp, aged cheddar and brush the tops with egg wash for even browning.
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 in a 350°F oven.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Bake the full batch, let cool, then freeze. Reheat in a preheated oven for 5‑7 minutes.
- If you need to bake ahead, keep the unbaked dough portions refrigerated for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of cheddar chive biscuits in North American cuisine?
Savory biscuits like these have roots in Southern and Midwestern American cooking, where they were traditionally served alongside soups, stews, and gravies. The addition of sharp cheddar and fresh chives reflects a modern twist on classic buttermilk biscuits, turning them into a hearty side dish.
What are the traditional regional variations of cheese biscuits in American cuisine?
In the South, biscuits are often plain or topped with butter, while in the Midwest they may include cornmeal. Variations with cheese, such as cheddar or pepper jack, are popular in the Pacific Northwest, and some regions add herbs like chives or rosemary for extra flavor.
What occasions or celebrations are cheddar chive biscuits traditionally associated with in North American culture?
These biscuits are a favorite for casual family meals, brunches, and holiday gatherings like Thanksgiving or Christmas when served with soups or chili. Their quick bake‑along nature also makes them popular for pot‑luck events.
How does the authentic traditional way of serving cheddar chive biscuits differ from the method shown by YouTube channel Oh Yum with Anna Olson?
Traditionally, cheese biscuits might be served plain or with a pat of butter. Anna Olson’s version adds a bright egg‑wash glaze for shine and recommends serving them warm alongside chili or soup, emphasizing a crisp, toasted edge from the cheese.
What are the authentic traditional ingredients for cheddar chive biscuits versus acceptable substitutes?
The classic ingredients are all‑purpose flour, cold butter, buttermilk, sharp cheddar, and fresh chives. Acceptable substitutes include using milk with lemon juice for buttermilk, a firmer cheese like Asiago, and green onions in place of chives.
What other American dishes pair well with cheddar chive biscuits from Oh Yum with Anna Olson?
They pair beautifully with hearty chili, chicken and dumpling soup, beef stew, or a simple bowl of tomato bisque. For a lighter option, serve them alongside a fresh garden salad with vinaigrette.
How has the recipe for cheese biscuits evolved over time in North American cooking?
Originally plain, biscuits evolved with the introduction of commercially available buttermilk and a wider variety of cheeses. Modern bakers like Anna Olson incorporate fresh herbs and use quick‑grating techniques for butter, creating a faster, more flavorful version.
What are the most common mistakes to avoid when making cheddar chive biscuits from Oh Yum with Anna Olson?
Common errors include over‑mixing the dough, allowing the butter to warm too much, and not preheating the oven fully. Each of these can lead to dense biscuits or uneven rise.
How do I know when the cheddar chive biscuits are done cooking in Anna Olson’s recipe?
The biscuits are done when the tops are golden brown and a toothpick inserted into the center comes out clean. They should also feel firm to the touch and have risen noticeably.
What does the YouTube channel Oh Yum with Anna Olson specialize in?
The YouTube channel Oh Yum with Anna Olson specializes in approachable, home‑cooking bake‑alongs and recipe tutorials that focus on classic comfort foods, seasonal dishes, and clear, step‑by‑step guidance for home bakers.
Last updated: August 31, 2026
