Flaky Cheddar and Chive Biscuits

Bits of butter incorporated into these cheddar and chive biscuits make these an ultra flaky treat. Delicious accompaniment to soups/stews or as a quick snack.

For the first time in my life I have chives! Last year I planted chives in the garden and this year they are coming up in abundance. Chives have a very subtle onion/garlic flavour which makes them a great addition to almost anything without overpowering the other ingredients. I love them in a biscuit or savoury scone because you still get the full flavour of the buttery biscuit without tasting onion.

Why You’ll Love This Recipe:

• Quick and Easy: These biscuits can be whipped up in under an hour for a quick treat or side.
• Delicious: These fluffy cheddar and chive biscuits are so delicious you will have a hard time eating just one.
• Versatile: You can add any savoury ingredients you like to these biscuits. I’ve made basil and tomato, pepper and onion, and many variations with bacon. The sky is the limit.
• Dairy-Free/Egg-Free Option: If you’re unable to have dairy, my Soft and Fluffy Vegan Savoury Breakfast Scones are both dairy and egg free. Use one substitute option or both!

Ingredients Needed for Cheddar and Chive Biscuits:

This recipe makes 9 scones, but you can easily adjust this and make larger or smaller scones. Just make sure you adjust the cooking time by a few minutes!

• All-Purpose Flour: No fancy flour needed.
• Baking Powder: Baking powder is a combination of baking soda and a powdered acid – when it gets wet it will have a chemical reaction. The release of carbon dioxide from this reaction helps baked goods rise.
• Baking Soda: Requires an acid to react with to rise. Often used with buttermilk, vinegar, or cream of tartar. It is much stronger than baking powder.
• Salt: The delicious-maker. Finely ground sea salt is best.
• Unsalted Butter: Unsalted butter allows you better control of the final salt content of your baked good. If you don’t have any – reduce the salt by half and use salted butter.
• Eggs: Used to bring cohesivity to the dough (no crumbly biscuits here!), are rich in flavour, help with rising, and improve the texture of the biscuit.
• Whole Milk: 2% is fine, but whole milk has a richer mouthfeel and will add more fat to the dough.
• Vinegar: I never have real buttermilk on hand – so adding vinegar to milk will cause it to curdle and thicken like buttermilk and add much needed acid for the baking soda.
• Cheddar Cheese: I prefer to use old cheddar since it has more flavour, but medium or marble cheddar would also work. Feel free to substitute another cheese.
• Chives: The delicious, mildly flavoured greens that are unique in flavour but are reminiscent of onions and garlic without being overpowering.

For Best Results:

• Keep your butter cold: Cold butter will create those flaky layers everyone loves in a biscuit. If it melts or softens too much, it won’t have the right texture. It will still taste fine.
• Press the butter by hand: I don’t know what it is, but biscuits ALWAYS taste better when made by hand. It’s also fun and kind of theraputic. Get your hands dirty!
• Do not overwork the dough: We aren’t making buns here and we do not want gluten development. The more you work your dough the tougher it will become. Folding a handful of times will ensure the butter is layered into the dough without developing the gluten.

To Make Flaky Cheddar and Chive Biscuits

Prep

Begin by preheating the oven to 400°F.

In a medium bowl measure the flour, baking powder, baking soda, and salt. Whisk to combine. In a separate measuring bowl add the milk and vinegar. Set aside for the milk to curdle into buttermilk. Set out a large baking sheet with parchment paper.

Incorporate the butter

Cut the cold butter into small 1/4″ cubes and add to the flour mixture. Working quickly, use your fingers to press/squish the butter into flat discs in the dough. Try to get all of the cubes if possible. It does not have to be 100% incorporated. Set aside in the fridge for a few minutes.

Prep the chives, cheddar, and buttermilk

Thinly slice/mince the chives and shred the cheddar (shred a few extra tbsp for topping if desired). Add the chives and cheddar to the flour mixture and stir to combine. If you want to spice it up – You can add as many other ingredients you like (bacon, peppers, basil, etc.) but keep in mind to keep the total amount of the additions to 1-2 cups. 

Whisk one egg into the buttermilk mixture. Whisk the other egg in a small bowl to be used as egg wash.

Make the biscuit dough

Make a well in the middle of the flour mixture before adding in the butttermilk/egg mixture. Stir with the fork until it begins to clump together, then dump on a clean counter.

Give the dough a few folds to incorporate all the stray dough, adding more milk or flour if necessary. Do NOT knead or overwork. It will be a bit sticky (not wet), use a bench scraper if you need to. The amount of milk may vary depending on how fresh your flour is, humidity, etc. Always start with less, then add a bit more milk if needed for any dry bits. It’s easier than adding more flour. 

Cut the biscuits

Work the dough into a round disc that is ½” – ¾″ thick. Cut into 9 equal “pie” pieces or use a 2 ½″ round biscuit cutter (a wide mouth jar works too). Place the cut biscuits onto the prepared baking sheet and brush the top with egg wash. Top with extra cheese if desired or a pinch of flaky salt before placing in the preheated oven.

Bake the cheddar and chive biscuits

Bake for 18-20 minutes until lightly golden brown and fully cooked. Let them cool for a few minutes before tearing open and devouring. Enjoy!

Looking for an Egg or Dairy-Free Option?

• savoury breakfast scones are made with gram flour for the egg and vegan butter/milk/yogurt. You can swap the eggs or just the dairy!