These quick and Easy Cheddar and Chive Biscuits are a great side dish for soups, stews or even to enjoy on their own with butter. A light biscuit made with pantry staples, fresh chives and sharp cheddar. Make them soon!
Did you happen to catch the post yesterday for the White Bean & Spinach Soup? Well, these biscuits would go amazing with that soup! As amazing as Homemade Dinner Rolls are, we don’t always have time for that. And that’s where drop biscuits like these and my Parmesan and Chive Biscuits come into play. These might not be a light and fluffy dinner roll but are soft on the inside and full of cheesy flavour with fresh chives. And you can have them on the table in under 30 minutes!
What Are These Biscuits Like
- Difficulty level – These are really easy to make. They only requires one mixing bowl with minimal ingredients and no mixing equipment.
- Taste – These have a light texture on the inside and have somewhat a crisp exterior. You can really taste the cheddar cheese with a hint of the fresh chives.
- Serving – this batch made 10 good size biscuits for me. You could make them smaller or bigger depending on what you prefer. They are great served warm with butter and go wonderful with soup like the Minestrone Soup.
- Flour – I used all purpose flour for these biscuits.
- Baking powder – Is used to give these biscuits volume and a rise.
- Salt – Just use regular table salt.
- Butter – Use unsalted cold butter.
- Cheese – I used finely grated sharp cheddar cheese.
- Herbs – I used fresh chopped chives.
- Milk – Full fat milk or buttermilk are best for these biscuits.
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe cardJump to Recipe
- Preheat oven – Preheat oven to 425 degrees F. Line a large baking tray with parchment paper and set aside.
- Make the biscuit dough – In a large bowl combine the flour, baking powder and salt. Stir to combine and add the pieces of butter. Using your hands, incorporate the butter until it resembles bread crumbs. Add the parmesan and chives and stir to incorporate. Add the milk and stir until it just comes together and forms a dough.
- Bake – Drop the dough by tablespoons onto the baking sheet. Repeat until you have used all your dough. Bake between 12 – 15 minutes. Remove from oven and best served straight away.
- Use cold butter – Always use cold butter in scones and biscuits. This help create air pockets as the butter melts as the biscuits bake. This helps create a lighter texture associated with biscuits.
- Don’t over mix – Just combine the dough until it comes together. It will be lumpy and this is perfectly fine. You want o keep those air pockets. If you over mix the dough, you will create more of a muffin texture.
- Cheddar cheese – I used a sharp cheddar cheese for these biscuits. Any kind of cheddar will work. And if you’re looking to change the flavour a little try Gouda cheese or Parmesan cheese.
- Fresh chives – If you don’t have fresh chives, you could easily use dry chives. Or change up the flavour by using another fresh herb like parsley or fresh basil.
Serving and Storage
- Serving – These go great with any kind of warming soups. Try them with my Slow Cooker Chicken Noodle Soup, Leftover Chicken and Vegetable Soup or even the Creamy Potato & Leek Soup.
- Storage – Okay, these are best served the day they are baked. However, they will keep up to one day in an airtight container. I recommend reheating them before serving. The best way to reheat these is to wrap them in foil and place them in a warm over for about 5 minutes.
Frequently Asked Questions
British Scones generally have a higher sugar content, are made with milk and are usually served as a sweet treat. Served with jam and cream.
American Biscuits have a lower sugar content, made quite often with cream or buttermilk and are served as a savoury treat alongside soups, stews, etc.
Fully incorporating the butter and flour guarantees tender, airy biscuits every time.
Parmesan & Chive Biscuits
Light & Fluffy Scones
Fluffy White Dinner Rolls
Easy Cheddar and Chive Biscuits
- 2 Cups all purpose flour
- 4 Teaspoons baking powder
- 1/2 Teaspoon salt
- 4 Tablespoons butter cut into small pieces
- 1/2 Cup cheddar cheese finely grated
- Small bunch of fresh chives chopped
- 1 Cup milk
- Preheat oven to 425 degrees F. Line a large baking tray with parchment paper and set aside.
- In a large bowl combine the flour, baking powder and salt. Stir to combine and add the pieces of butter. Using your hands, incorporate the butter until it resembles bread crumbs. Add the cheddar cheese and chives and stir to incorporate. Add the milk and stir until it just comes together and forms a dough.
- Drop the dough by tablespoons onto the baking sheet. Repeat until you have used all your dough. Bake between 12 – 15 minutes. Remove from oven and best served straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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