Chives are the first herb to come up in the spring, and their delicate flavor pairs well with these biscuits. A little bit of Parmesan cheese makes the flavor of Cheddar cheese really pop; try it next time you make mac and cheese!

RuthE

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Chive Butter:
Cheddar Biscuits:

Directions

Instructions Checklist
  • Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth.

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  • Preheat oven to 450 degrees F (230 degrees C).

  • Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened.

  • Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg.

  • Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.

Cook's Notes:

You can substitute hot sauce for the cayenne pepper, if desired.

Chive butter can be made 2 days ahead and kept chilled, covered. Bring to room temperature before using.

Biscuit dry mixture (with butter and cheeses, but not buttermilk) can be made 2 days ahead and kept chilled, covered

Nutrition Facts

228 calories; protein 7g 14% DV; carbohydrates 17.7g 6% DV; fat 14.6g 23% DV; cholesterol 55.7mg 19% DV; sodium 378.2mg 15% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
05/12/2015
I saw these in the allrecipes magazine this week and immediately knew that I needed to add them to the Breakfast Baskets that I was making for the preschool teachers during National Teacher's Week. They were the favorite by far! I used both mild and cheddar cheese and made a Chive Cream Cheese instead of the butter since I was making a breakfast treat. Super easy to make, they had a great flaky texture and the cheese flavor was so delish. Best served warm so they are melty but I ate plenty at room temp and never complained once! Read More
(4)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2015
I saw these in the allrecipes magazine this week and immediately knew that I needed to add them to the Breakfast Baskets that I was making for the preschool teachers during National Teacher's Week. They were the favorite by far! I used both mild and cheddar cheese and made a Chive Cream Cheese instead of the butter since I was making a breakfast treat. Super easy to make, they had a great flaky texture and the cheese flavor was so delish. Best served warm so they are melty but I ate plenty at room temp and never complained once! Read More
(4)
Rating: 5 stars
09/19/2015
These are so delicious! I would recommend adding slightly more salt to the butter. Read More
(1)
Rating: 5 stars
04/08/2020
I didn't have chives so I made a parsley butter. The biscuits were delicious and the butter special. I used grass-fed Irish butter, which made it even tastier. I think maybe 1 or 2 more minutes in the oven would be okay They were done, but just barely--although the toothpick did out clean. My oven also may be a tad under baking. Also, I used a muffin pan and made round biscuits instead of the squares. Read More
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Rating: 5 stars
03/25/2016
Tasted Great! I rolled the outside of dough square a bit too thin before cutting so the outer pieces a bit more dense but the middle biscuits were perfect and had the fluffiest texture! They needed only a minute to cool and the chive butter really brought out the flavor. I used dry chives and need to cut down the amount to 2 Tbsp next time and a hint less cayenne but it was delicious as is. Read More