Breakfast & Brunch > Baked Goods (Savory) > Other Savory Breakfast Bakes > Breakfast Biscuits Recipe

Cheddar and Chive Breakfast Biscuits

These savory cheddar and chive biscuits are perfect for a weekend brunch or a quick weekday breakfast. Fluffy, cheesy, and flavorful, they are sure to become a family favorite. Enjoy them warm with a pat of butter or alongside your favorite breakfast spread.

Prep Time
20 minutes
Cook Time
18-20 minutes
Servings
8 biscuits
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1/2 cup Cold unsalted butter, cubed
  • 1 cup Shredded cheddar cheese
  • 1/4 cup Fresh chives, chopped
  • 1 cup Buttermilk
  • 2 tablespoons Melted butter, for brushing

Prepare the Dry Ingredients

Begin by preheating your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed for a consistent rise.

Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, visible pieces. This creates pockets of fat that melt during baking, resulting in flaky biscuits.

Add Cheese and Chives

Stir in the shredded cheddar cheese and chopped chives until evenly distributed throughout the flour mixture. This will add flavor and texture to the biscuits.

Incorporate the Buttermilk

Pour in the buttermilk and gently stir until just combined. Be careful not to overmix, as this can result in tough biscuits. The dough should be slightly shaggy and sticky.

Shape the Biscuits

Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Use a 2 1/2-inch biscuit cutter to cut out biscuits. Alternatively, you can use a sharp knife to cut square biscuits. Place the biscuits onto a baking sheet lined with parchment paper.

Bake the Biscuits

Brush the tops of the biscuits with melted butter. Bake for 18-20 minutes, or until golden brown. The biscuits are done when a toothpick inserted into the center comes out clean.

Serve and Enjoy

Let the biscuits cool slightly on the baking sheet before serving. Serve warm with a pat of butter or your favorite breakfast toppings. These biscuits are best enjoyed fresh.

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FAQ

  • Can I use regular milk instead of buttermilk?

    Buttermilk adds a tangy flavor and helps to tenderize the biscuits. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to reach 1 cup. Let it sit for 5 minutes before using.
  • Can I freeze the biscuits?

    Yes, you can freeze the biscuits before or after baking. To freeze before baking, place the cut biscuits on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. To freeze after baking, let the biscuits cool completely before wrapping them tightly in plastic wrap and placing them in a freezer bag. Reheat in the oven until warmed through.
  • What if I don't have a biscuit cutter?

    If you don't have a biscuit cutter, you can use a sharp knife or pizza cutter to cut the dough into square biscuits. Simply pat the dough into a square shape and cut into equal-sized squares.