Appetizer & SnackBaking PowderBreads, Scones & RollsEasyHoliday, Christmas & New Years
Cheddar and Chive Buttermilk Biscuits
Golden, flaky, and rich with savoury goodness. These Cheddar and Chive Buttermilk Biscuits are everything a biscuit should be—crisp and golden on the outside, tender and flaky within. Sharp cheddar and fresh chives add bold flavour to this simple, fuss-free recipe that’s perfect for brunch, cozy soups, or as a warm, buttery snack straight from the oven.
Ingredients
- 2½ cups (591 mL) all-purpose flour, spooned and levelled
- 2½ tbsp. (37 mL) E.D.SMITH® baking powder
- 1 tbsp. (15 mL) granulated sugar
- ½ tsp. (2.5 mL) fine sea salt
- 4 oz. (115 g) unsalted butter, chilled in the freezer for 15 minutes
- 3 oz. (85 g) extra old cheddar cheese, shredded (about ⅔ cup / 157 mL)
- 2 tbsp. (30 mL) finely chopped chives
- 1¼ cups (310 mL) buttermilk, divided
Directions
Prepare the Dough
- Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, E.D.SMITH® baking powder, sugar, and salt.
- Grate the chilled butter over the flour mixture using the largest holes of a box grater. Add the shredded cheese and chopped chives. Toss everything together gently with your fingers, coating the butter and cheese in flour and separating any clumps.
- Make a well in the centre and pour in 1 cup (250 mL) + 2 tbsp (30 mL) of the buttermilk. Stir with a wooden spoon until the dough just comes together.
Shape the Biscuits
- Turn the dough out onto a lightly floured surface. Knead 3–4 times just to bring it together.
- Pat or roll the dough into a rectangle about 1 inch (2.5 cm) thick. Fold the dough like a letter: fold one third toward the centre, then fold the opposite third over top.
- Pat or roll again to 1 inch (2.5 cm) thickness. Using a lightly floured 2½-inch (6.5 cm) biscuit cutter, cut rounds straight down into the dough—do not twist the cutter.
- Transfer rounds to the prepared baking sheet. Gather and re-pat the dough scraps to cut out remaining biscuits.
- Brush the tops with the remaining 2 tbsp (30 mL) of buttermilk.
Bake and Serve
- Bake for 15–18 minutes, or until golden and flaky.
- Serve warm, with butter if desired.
Tips
- Flour Smart: Spoon and level your flour, and sprinkle it over the rolling surface so the excess falls where you’ll be rolling—this prevents sticking.
- Fold for Flake: The folding step builds natural layers for that coveted flaky texture.
- Storing Leftovers: Biscuits are best fresh, but will keep in an airtight container on the counter for 2–3 days.
- For longer storage, wrap each in plastic wrap, then foil, and freeze in an airtight container for up to 3 months.
- Buttermilk Substitute: No buttermilk? Add 1 tbsp (15 mL) white vinegar to 1¼ cups (310 mL) whole milk and let stand 5 minutes before using.
