Cheddar & Chive Buttermilk Biscuits

by Erin

Skip the plain dinner rolls or biscuits and step it up with the addition of sharp cheddar and fresh chives.

Cheddar & Chive Buttermilk Biscuits #makingbiscuits #Thanksgiving

We’re in the home stretch people, Thanksgiving is officially one week from today! I apologize if that pushes some of you over the edge but in case you haven’t finalized every last item on your menu yet I have some biscuits that you should consider. Cheddar and chive buttermilk biscuits to be exact. But I cannot take credit for this one as it’s from Love and Olive Oil and their post has more in depth step-by-step photos for your viewing pleasure. P.S. Any leftovers would be killer with a sausage gravy <3. BTW this marks the last Thanksgiving dish I am sharing! It’s time to start publishing Christmas recipes after this one (no living in the present for food bloggers). This recipe was part of an entire menu including:

Cheddar & Chive Buttermilk Biscuits #biscuits #cheddar

Two years ago: Pear Rosemary Sparkler

Three years ago: Slow Cooker Bolognese with Meatballs

Four years ago: Chocolate Peanut Butter Gingerbread Tart

Five years ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Six years ago: DOVEยฎ Christmas Chocolate Drops

Seven years ago: Penne with Trapanese Pesto

Eight years ago: Butter Pecan with Brandy Ice Cream


Makes 1 dozen


2 cups all-purpose flour

4-1/2 tsp baking powder

1 tsp salt

6 Tbsp cold unsalted butter, cubed

3 oz. (about 1 cup) shredded sharp cheddar cheese

1 Tbsp chopped fresh chives (or 2 tsp dried)

3/4 cup buttermilk

2 Tbsp melted butter, for brushing


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt. Cut in butter using a pastry cutter or two knives until it resembles pea-sized chunks. fold in cheddar and chives. Add buttermilk and stir with a fork until evenly distributed. Using your hands, form dough into a loose ball.
  3. On a lightly floured surface, form into a rectangle, fold in half lengthwise, and then again. For a rectangle again, then repeat the two folds.
  4. Form into a 1-inch thick rectangle. Cut using a circular cookie or biscuit cutter. Repeat with any scraps.
  5. Arrange biscuits on baking sheet, two inches apart. Bake for 15 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Source: Love and Olive Oil

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1 comment

HEATHER D HALSTEAD November 22, 2019 - 8:42 am

These look amazing!


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