Name: Cheddar Chive Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 1/4 cups all-purpose flour; 2 1/2 tsp baking powder; 2 tsp sugar; 3/4 tsp baking soda; 1 tsp salt; 6 tbsp (3/4 cup) cold unsalted butter ( cut into 1/2-inch cubes); 1 2/3 cups grated cheddar cheese; 4 chives (finely chopped); 1 cup milk

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Easy cheddar chive biscuits are delicious as an appetizer or side dish. The cheddar cheese and herbs give them so much flavor.

With more cheddar cheese to use up and a bunch of fresh chives courtesy of Baby Bro’s co-worker, I was inspired to make some homemade cheddar chive biscuits. This is a drop biscuit recipe so you don’t need a biscuit cutter. It was so easy to follow and quick to put together.

I loved the flavor of these biscuits and the sharp cheddar and chive combination is perfect. These biscuits were moist, tender, and I gobbled down three as soon as I finished taking these photos.

Ingredients

All-purpose flour
Baking powder
Sugar
Baking soda
Salt
Cold unsalted butter cut into 1/2-inch cubes
Grated sharp cheddar cheese
Finely chopped chives
Milk

Type of Flour: For this recipe, I use all-purpose flour. I haven’t tested alternative flours, but have created other biscuit recipes you might like to try if you prefer something without all-purpose flour. Here are other recipes by flour type:

Superfine Almond Flour: Keto Biscuits and Low Carb Sweet Biscuits
Self-Rising Flour: 2-Ingredient Biscuits
Bisquick: 7-Up Biscuits and Cheese Biscuits

Milk: This is a simple recipe that calls for dairy milk. You can use skim, 2%, or whole milk. Whole milk will make a more tender, flavorful biscuit. You can also use the same amount of buttermilk which will give them a tangier flavor. Or, try my 3-ingredient buttermilk biscuits. I haven’t tried this recipe with nut milk.

Cheese: Cheddar cheese works really well in this recipe. I recommend using sharp cheddar for the best flavor. You can use other types of shredded cheese, too, like pepper jack cheese, Monterey Jack, Provolone, or Gruyere.

Recipe Instructions

Using a food processor makes this recipe really easy. Cutting cold butter into flour takes a while by hand, so a food processor really speeds things up.

Place the flour, baking powder, sugar, baking soda, and salt in the food processor fitted with the chopping blade. Add the butter cubes and then process the ingredients for about 10 to 20 seconds or until the mixture looks like coarse meal.

Add the cheese, chives, and milk and mix again for 20 seconds or until the dough forms.

Divide the dough into 14 pieces. Place the pieces on a prepared baking sheet lined with parchment paper or a silpat mat. I shaped my dough between my palms so they would have a smooth round shape.

Place the dough pieces about two inches apart. Place the baking sheet on the middle oven rack and bake at 450°F for 12 to 15 minutes or until they are golden brown.

Recipe Tips

You can make the dough by hand if you don’t have a food processor. Whisk the dry ingredients in a large bowl and then cut in the butter into the flour mixture with a pastry cutter. Once the mixture is coarse, add the cheese, herbs, and milk and stir with a fork to form the dough.

Be careful to not overbake the biscuits. Check on them early and then pull them out when they are golden on top.

I enjoyed them plain, but you can add more flavor if you brush the tops with a few teaspoons of melted butter before serving them.

I think they are best warm from the oven, but they will keep in an airtight container for up to two days.

These make a great dinner starter or side dish for soup, chili, stew, and other main dishes. I’ll definitely keep this recipe on hand to make again. Here are some recipes you can serve them with if you’re looking for ideas:

Main Dish Ideas