There really isn't anything better than buttery, fluffy homemade biscuits. Unless you want to be extra and throw in some cheddar cheese and fresh chives to make cheddar chive biscuits. These come together without any yeast in under 30 minutes!
Amazing Homemade Cheddar Biscuits
These aren't the British biscuits, which are usually scones or cookies. These biscuits are a savory quick bread that requires no yeast and very few ingredients.
Ingredients and Substitutions
- Very cold butter. The butter be grated into small chunks and shouldn't melt until the biscuits are baking. If your butter is warm enough to melt while it's mixing, cut it into cubes and throw them in the freezer for 15-20 minutes before processing.
- Salt and pepper. I like to use kosher salt and coarse, freshly ground pepper. The pepper goes great with the cheddar and the larger pieces will give you more of a flavor punch. Kosher salt is a flakey salt that melts into the dough while it's baking.
- Freshly shredded cheddar. Pre-shredded cheese is coated in potato starch, which takes away that fabulous melty quality. Other cheeses that will work nice in these biscuits are parmesan, white cheddar, or Swiss
- Fresh chives. Other herbs that work well include rosemary and thyme. Out of fresh? Go with 2 teaspoon of dried.
How to Make the Dough
I used a food processor to make this dough in under 4 minutes. Here's how it's done:
- Add the flour, baking powder, salt, pepper, chives, and cheese to the food processor. Then evenly sprinkle the butter cubes across the top so they don't end up in a clump and you have to over-process the mixture. Put the lid on and pulse the processor 8-10 times. The butter should be reduced to the size of peas.
- Next, pour the half and half into the tube of the processor while it's running. Process until it just comes together then turn off the processor.
If you don't have a food processor
Instead of cutting the butter into cubes, freeze the butter for 30 minutes in stick form. Then use the cheese grater, on the side with the largest grating option, to shred the butter, then fold all the ingredients together.
Cut and Bake the Biscuits
- Preheat the oven to 425˚ Farenhiet and line a baking sheet with parchment paper.
- Turn the dough out of the processor (or bowl, if you used the grater method) onto a generously floured surface. Be sure to hold the blade in or at least be mindful of it when you're turning it out of a processor bowl.
- Roll out the dough to about ¾" thick, then fold it in half and roll it out again, repeat this again once more, but only roll it out to 1-¼" thick.
- Use a 2-½" biscuit cutter, or use a glass or measuring cup about that diameter and cut around it with a knife. You should end up with 6-7 biscuits. If you have much more, then it's possible you rolled your dough to thin before cutting.
- Arrange the biscuits at least 2-inches apart on the prepared baking sheet. Melt 2 teaspoons of butter and brush the tops of the biscuits with the butter (totally optional, but it makes the tops all golden and crispy, you really won't be mad you did it).
- Bake in the preheated oven for 12-14 minutes or until those tops are golden. Let them cool for about 5 minutes and you're ready to serve these up!
Storage: you can store cheddar chive biscuits in an airtight plastic bag for up to 3 days at room temp, or 5 days in the fridge.
Freezing: These freeze great! You can either freeze the dough in a plastic bag laying flat on a cookie sheet set that they aren't touching. The advantage of freezing the dough is that you will definitely get the crispy tops you want, because they'll be baked fresh.
If you want to freeze the cooked biscuits, they will freeze well too for up to 2 months. To thaw them, leave them on the counter for about and hour.
Other Quick Bread Recipes You Have to Try
- Chocolate Chip Zucchini Bread
- Maple Pecan Scones
- Blueberry Coffee Cake
- Gluten Free Skillet Jalapeño Cornbread
Cheddar Chive Biscuits
- 2 cups all purpose flour (240 grams, plus extra for dusting the counter)
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon baking powder
- 5 tablespoons very cold butter (plus more for topping) (cut into ½-inch cubes)
- ¾ cup shredded sharp cheddar cheese (100g)
- 2 tablespoons chives (chopped)
- ¾ cup half and half
- PREPARE: Preheat the oven to 425˚F and arrange the oven rack in the center of the oven. Line a large baking sheet with parchment paper and set aside.
- PREP THE DOUGH: Add the flour, salt, pepper, and baking powder in the bowl of a food processor with the blade installed. Evenly scatter the butter pieces, cheese, and chives over the flour.
- PROCESS THE DOUGH: Pulse the mixture 8-10 times until the butter has been reduced to the size of peas. With the processor running on low, pour the half and half into the feeder tube of the processor until the mixture just comes together.
- CUT THE BISCUITS: Pour the dough out onto a generously floured surface. Quickly press the dough into a ball, then roll the ball out using a floured rolling pin to about 1 inch thick. Coat a 2 ½-inch biscuit cutter with flour and cut out 6-8 biscuits.
- BRUSH WITH BUTTER (optional): Melt 2 teaspoons of butter and brush the tops of the biscuits with the butter before baking.
- BAKE: Arrange the circles about 2 inches apart on the prepared baking sheet. Cook for 14-16 minutes or until the tops of the biscuits are golden brown. Let them cool on a rack for 5-10 minutes before serving.
- If you have not food processor: Instead of cutting the butter into cubes, freeze the butter for 30 minutes in stick form. Then use the cheese grater, on the side with the largest grating option, to shred the butter, then fold all the ingredients together.
- Make sure the butter is cold: freeze the cubes for 15 minutes before pulsing in the processor
- If you don't have biscuit cutters: Use anything that's about 2-½-inches in diameter (like a glass or a measuring cup) and cut around it with a knife.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
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