Description
Soft, cheesy, and loaded with fresh chives, these Cheddar Chive Scallion Biscuits are perfectly golden on the outside and tender in the middle. Combining sharp cheddar, bright scallions, and aromatic chives, this recipe delivers fluffy, savory biscuits that are quick and simple to make. Perfect for breakfast, snacks, or alongside soups and stews, they bring warmth and comfort in every bite with an irresistible flavor.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet & Fat Ingredients
- 6 tablespoons cold unsalted butter, cubed
- 1 cup cold buttermilk
Cheese & Herbs
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives, finely chopped
- 2 scallions (green onions), thinly sliced
Instructions
- Combine Dry Ingredients: Start by whisking together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt in a large bowl to create a uniform mixture ensuring even rising and perfect texture.
- Cut in the Butter: Add 6 tablespoons of cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with little pea-sized bits of butter for flaky layers.
- Add Cheese and Herbs: Fold in 1 cup shredded sharp cheddar cheese, 2 tablespoons chopped fresh chives, and 2 thinly sliced scallions to spread fresh, savory flavors evenly throughout the dough.
- Mix in Buttermilk: Pour in 1 cup cold buttermilk and gently stir until the dough just comes together. Be careful not to overmix to keep the biscuits light and tender.
- Shape and Cut Biscuits: Turn the dough onto a floured surface, pat to about 1-inch thickness, and cut into rounds using a biscuit cutter or glass. Avoid twisting the cutter to promote even rising.
- Bake to Golden Perfection: Place the biscuits on a baking sheet, brush the tops with additional buttermilk or melted butter, and bake in a preheated oven at 425°F (220°C) for 12–15 minutes until beautifully puffed and golden brown.
Notes
- Keep ingredients cold: Cold butter and buttermilk are key for flaky, tender layers.
- Don’t overwork the dough: Mix just until combined to prevent dense, tough biscuits.
- Use sharp cheddar: Aged cheddar provides stronger flavor and better meltability.
- Chop herbs finely: This prevents uneven flavor pockets and ensures freshness in every bite.
- Brush tops before baking: Enhances color, crispness, and adds buttery richness.
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg