Go Back
–+ servings

Cheddar Chive Buttermilk Biscuits (Southern US Recipe)

Golden, cheesy, and packed with fresh chives, these Southern-style buttermilk biscuits come together quickly and bake up with dozens of buttery layers. Makes 6 large or 8 medium biscuits.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 20 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 6 large biscuits

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • pastry cutter, optional
  • circular cookie cutter or biscuit cutter, 2 to 3 inches in diameter
  • baking sheet or cast iron skillet
  • pastry brush

Ingredients
 

  • 325 g (2 ½ cups) plain flour, spooned and levelled if using cups
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sugar
  • ½ tsp garlic powder
  • ¾ tsp salt
  • 125 g (½ cup) butter, very cold
  • 80 g (⅔ cup) cheddar cheese, or gruyere, shredded
  • 2 tbsp fresh chives, chopped
  • 250 ml (1 cup) buttermilk, very cold

Instructions

  • For the best, flakiest biscuits, you need to keep your ingredients ice cold. Place the cubed butter and the buttermilk in the freezer 10-15 minutes before you begin.
  • Preheat your oven to 220℃ (200℃ fan/425℉).
  • In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, sugar, garlic powder, and salt.
  • Remove the butter from the freezer. Use a pastry cutter or your fingertips to work it into the flour until the mixture resembles course crumbs, and only small pieces of butter remain intact (no larger than the size of a pea).
  • Add the cheese and chives, and mix gently with a spatula or wooden spoon until combined.
  • Make a well in the centre of the flour mixture, and pour in the ice-cold buttermilk. Mix just until the dough starts to come together — it will be crumbly, with wet patches in places and loose crumbs at the bottom of the bowl.
  • Scrape the dough (crumbs and all) out onto a lightly floured surface. Use your hands to bring it together and gently press it into a rough rectangle about 3 cm (1 inch) thick. If the dough feels sticky, dust your hands or the surface of the dough with a little more flour. Fold the dough into thirds, like a letter, then rotate it 90 degrees. Gently press the dough back into a rectangle, and repeat this process 3 more times, incorporating any loose crumbs as you go.
  • Use a rolling pin to gently roll the biscuit dough out to an even thickness of 2 cm (3/4 inch). Cut the dough using a floured cookie cutter or biscuit cutter, pressing straight down. Don't twist the cutter — twisting seals the edges and prevents the biscuits from rising nice and tall. Carefully press the craps back together, and cut more biscuits. You shouldn't need to re-roll the dough more than once to get 6-8 biscuits.
  • Place the biscuits on a lined baking tray, arranging them so that they are just touching. If baking in a cast iron skillet, you'll need to place the biscuits on a plate or tray first for chilling, then transfer to the skillet right before baking.
  • Place the biscuits in the freezer for 15 to 20 minutes to firm up the butter.
  • Brush the tops of the biscuits with buttermilk or an egg wash. Bake on the middle rack for 12-15 minutes, or until golden brown.
  • These are best served warm! Brush the tops of the biscuits with melted butter and finish with a sprinkle of chopped chives. See notes below for storage and freezer instructions.

Notes

  1. What cheese should I use? Choose a good-quality cheddar cheese, Gruyère, or pretty much any kind of hard cheese that you like the taste of. Always grate the cheese yourself, rather than using the pre-shredded kind from the supermarket. 
  2. Chive alternatives: if chives aren't in season where you live, you can use 2 tsp of dried chives instead. Add these along with the rest of the dry ingredients. OR you can use chopped scallions stalks (the green part) for a similar flavour to fresh chives. 
  3. How to store homemade biscuits: buttermilk biscuits are always best served hot and fresh from the oven. However, they will keep for up to 2 days at room temperature before going stale. Before brushing with butter, wrap the biscuits individually in cling film or aluminium foil, then place inside an airtight container. I suggest warming them up in the oven (or toaster oven) to restore their texture. 
  4. Freezer instructions: to freeze unbaked biscuits (my preferred method), flash-freeze them on a lined baking tray until solid. Then, transfer them to a freezer bag or container and store frozen until needed, or up to 3 months. No need to thaw the biscuits out — you can bake them from frozen!
    To freeze baked biscuits, wrap them individually in cling film before placing them in a freezer bag or airtight container. To reheat, sprinkle the tops with water (to prevent drying out), then wrap loosely in aluminium foil, and warm in the oven for 5-10 minutes. 

Nutrition

Calories: 343kcal | Carbohydrates: 35g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 821mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 2mg
Tried this recipe?Mention @PumpkinandPavlova or tag #pumpkinandpavlova!
QR Code linking back to recipe