Cheddar Chive Biscuits Recipe
These cheddar chive biscuits are incredibly tender with flaky layers filled with white cheddar and fresh chives. The perfect side dish for your holiday table!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Makes: 9 biscuits
Ingredients
Biscuits
- 3 cups (410 g) all-purpose flour
- 2 tablespoons (30 g) granulated sugar
- 1 1/2 tablespoons (20 g) baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons (10 g) kosher salt
- 1 tablespoon dehydrated onion
- 2 sticks (8 oz, 227 g) unsalted butter , cold
- 4 oz (113 g) white or sharp cheddar , shredded (about 1 1/2 cups)
- 1/4 cup minced fresh chives
- 1 cup (260 g) buttermilk , cold plus 2 tablespoons for brushing the biscuits
- flaky sea salt
Instructions
- Dice the butter. The trick here is to dice the butter small, into 1/4" cubes. Place the diced butter in a bowl and transfer to the freezer while you're getting the rest of the ingredients together.
- Mix the dry ingredients. In the bowl of a stand mixer, whisk together the flour, sugar, salt, baking powder, dehydrated onions, and baking soda. Mix in the chives and cheddar.
- Mix in the butter. Remove the butter from the freezer and add it to the bowl of dry ingredients and toss well. Mix with the paddle attachment on medium-low until the mixture resembles clumpy sand with pea-sized pieces of butter.
- Mix in the wet ingredients. With the mixer running, stream in the buttermilk and mix just until the dough clumps together. Transfer to a lightly floured work surface and press the dough into a 8x11 rectangle.
- Laminate the dough. Fold the rectangle into thirds and press into a 1-inch thick rectangle. Repeat folding and pressing 3 more times. Press the dough into a 9" square that's about 1" thick.
- Cut and chill. Using a sharp knife, cut into 9 equal squares and transfer the biscuits to a parchment-lined baking sheet and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 450ºF.
- Bake. Brush the tops with the remaining buttermilk and sprinkle with flaky salt. Bake for 18-20 minutes, until puffy and golden brown.
Notes
To store: After baking, the biscuits can be store in an airtight container at room temperature for 2 days or for 1 week in the fridge. Toast or bake for a couple of minutes before serving.
To freeze: You can also freeze the baked or unbaked biscuits for up to 3 months. Defrost in the fridge overnight and toast or bake briefly in the oven to re-warm before serving. Let the frozen unbaked biscuits defrost overnight in the fridge on a baking sheet and then bake according to the instructions.
Nutrition
Serving: 1biscuitCalories: 413kcalCarbohydrates: 37gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 1062mgPotassium: 106mgFiber: 1gSugar: 4gVitamin A: 798IUVitamin C: 0.4mgCalcium: 251mgIron: 2mg
