We're starting off the New Year right over here - with cozy comfort food (duh). Specifically, cheddar chive biscuits.
If you don't already know or couldn't already tell, I'm a cheese and onion LOVER. So any chance I get to merge the two (or just eat either or), I take it. That's just one of the many reasons I love these biscuits oh so much.
These cheddar chive biscuits are superbly buttery, flaky and crumbly while also being firm and tender. The perfect characteristics of a biscuit.
You can whip them up so easily and they go great with any meal. Breakfast - perhaps as the top and bottom to an egg sandwich??, or dinner - as a side to maybe some juicy steak??.
No matter how you have them or what you have them with, you're for sure going to enjoy them.
If you like the simpler things, try my classic biscuit recipe within here.
Cheddar Chive Biscuits
- 2 ½ cups all-purpose flour
- 1 ½ tbsp baking powder
- 1 tsp salt
- 1 cup 2 sticks unsalted butter, grated or cubed + 2 tbsp melted
- 1 cup buttermilk
- 2 tsp honey
- 1 cup sharp cheddar cheese grated
- ¼ cup fresh chives chopped
- Preheat your oven to 425℉.
- In a large bowl, combine the flour, baking powder and salt. Then mix in the butter. If grated, you can simply stir to combine a bit. If cubed, work the butter into the flour mixture with your hands to crumble the butter a bit.
- Add in the buttermilk and honey and mix until a loose dough forms. Then mix in the cheddar and chives. Move to a floured surface and work with your hands until it all just comes together and flatten to about 1 ½ inches.
- Using a biscuit cutter, cut out the biscuits by going straight up and down (do not turn the cutter - doing so will hinder the rise and flaky layers). Place in a greased surface and brush the tops with the 2 tbsp melted butter.
- Bake for 20 minutes until golden brown.