Cheddar Chive Biscuits

These Cheddar Chive Biscuits are savory, flaky, and delicious. Brush on a little garlic butter when they’re fresh out of the oven and you’ve got copycat Red Lobster biscuits! I like to use the sharpest cheddar cheese I can find for these so there’s a real kick of umami flavor. These cheddar chive biscuits only take about 30 minutes to make from start to finish, so they’re great for a quick addition to dinner or served as an appetizer.

How to Make Cheddar Chive Biscuits

The key to making any biscuit is not overworking the dough–that’s it. When you overwork biscuits, the butter begins to melt leaving no room for air pockets and flakes when it melts in the baking process. But as long as your proportions of flour:butter:milk:rising agent are correct, you should be good to go.

This is how I learned to make biscuits :

1. Mix all of the dry ingredients very well. You want to make sure the rising agent is adequately dispersed.
2. Moving quickly, cube the butter. Here you have a few options to incorporate the butter. I like to mash the cubes in my fingertips creating small pea or cornflake-shaped pieces. You could also use a fork to smash the butter or a cutter–both of these options would be better for keeping the butter from melting.
3. Pour in the milk and begin incorporating it with a spoon until the dough has almost come together.
4. Flour your work surface and your hands and begin working the dough just until it comes together, usually about a minute.
5. Dust your rolling pin with flour and flatten the dough to about 1 inch.
6. You can cut them into 2-3 inch rounds for the amount of time allotted in this recipe, but the cooking time is actually pretty forgiving. Then place them on a baking sheet.
7. Broil or toast them for 1-2 minutes at the end for a nice golden brown top.
8. Brush with melted garlic butter.

Tips for Making this Recipe

• If you have time, make garlic butter using crushed garlic or garlic powder–you won’t be disappointed!
• Use a strong, sharp cheddar cheese.
• You can substitute the chives for scallions or tender green garlic.
• Buttermilk is another great substitution for whole milk in this recipe.
• Don’t overwork the dough–this results in dense, unflaky biscuits.

Print Recipe

Cheddar Chive Biscuits

Breakfast, Appetizer – Southern American

By Katelyn Bailey – Serves: 6

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

This cheddar chive biscuit recipe is incredibly simple and takes less than 30 minutes to prepare. We love to enjoy these for a quick Sunday brunch. Make sure to include the garlic powder or crushed garlic if you want a taste of the Red Lobster biscuits.

Ingredients

• 2 cups flour
• 8 tablespoons (1 stick) butter
• 1 tablespoons baking powder
• 1 teaspoon salt
• 1 cup cheddar cheese, cut into 1/4 inch cubes
• 1/4 cup chopped fresh chives
• 3/4-1 cup milk
• 3 cloves of garlic, minced
• 3 tablespoons butter

Instructions

1

Preheat the oven to 450F.

2

Mix all of the dry ingredients well.

3

Moving quickly, cube the butter and then smash the pieces between your fingertips creating small pea or cornflake-shaped pieces.

4

Pour in the milk and begin incorporating it with a spoon until the dough almost comes together.

5

Flour your work surface and hands and begin working the dough just until it comes together, about one minute.

6

Dust your rolling pin with flour and flatten the dough to about 1 inch.

7

Cut them into 2-3 inch rounds and place on a baking sheet (the spacing doesn't matter)

8

Bake for 15 minutes at 450F.

9

Broil or toast them for 1-2 minutes at the end for a nice golden brown top.

10

Melt the last 3 tablespoons of butter in a small pan and toss in the garlic. Cook until fragrant, about 1 minute.

11

Brush the biscuits with melted garlic butter (this is my favorite part!!).

12

Serve and enjoy!

Nutrition

• 406 Calories
• 36.5g Carbohydrates
• 69mg Cholesterol
• 24.8g Fat
• 1.3g Fiber
• 10.6g Protein
• 15.5g Saturated fat
• 652mg Sodium
• 2.1g Sugar

Notes

Eat within 2-3 days for best quality.