Cheese-and-Chive Biscuits

  • Yield: Makes 16
Cheese-and-Chive Biscuits

Photography: Romulo Yanes

Recipe continues below this recipe video

Source: Everyday Food, April 2012


  • 4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 3/4 teaspoons fine salt
  • 6 ounces sharp cheddar or Gruyere, grated (1 1/2 cups)
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons chopped fresh chives
  • 1 1/2 cups cold buttermilk


  1. Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).

  2. Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Cook's Notes

Mix It Up
Substitute Parmesan and chopped fresh sage for the cheddar and chives.


Be the first to comment!