Flaky Cheddar Chive Biscuits! So easy to make and so good! Check out the recipe card below to see the secret for flaky biscuits!
Tomorrow is my daughter, Phoebe’s, 13th birthday! She’s going to be a teenager! I can’t believe it. Phoebe is kind, thoughtful, very meticulous with certain things and loves our cat, Cinnamon. She was my shy kid, but has grown into a beautiful, becoming more confident, young woman.
Phoebe is very much like my husband, Paul. They care for people the same way, they are good with money and they both love carbs. Phoebe is a meat and potatoes girl. She’ll eat her vegetables but give this kid some mashed potatoes and a biscuit and she is happy.
I made these this morning for Phoebe, and later I’m going to Target and then we’ll go bike riding. This will be our first family birthday while in quarantine. We’re ordering Shake Shack tomorrow and I’m also baking her a cake.
Flaky Cheddar Chive Biscuits
Some days, the kids drive me crazy but I have to say that they have been troopers while in quarantine. They haven’t complained at all and I know some people are boycotting Amazon right now but Amazon allowed me to buy the girls penny boards (among other things) which has been the highlight of our entire time quarantined at home in this apartment.
Well, that’s an exaggeration but you know what I mean. I shared earlier this week that I wasn’t even aware that most of the country has started to re-open. Pennsylvania will re-open, my county, hopefully in early June. Until then, I’ll be here cooking, baking and spending time outside with my kids.
Make these biscuits and be happy. Phoebe, we love you and we know your 13th year is going to be amazing! Read this post I wrote back in 2012 about Phoebe’s first day of kindergarten.
If you can find White Lily flour, buy some! and this is the butter I use and buy all the time.
Flaky Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons really cold unsalted butter cubed; SPLIT
- 3/4 cup buttermilk
- 1 cup cheddar cheese shredded or freshly grated
- 1/4 cup fresh chives finely diced
- Preheat your oven to 425 degrees
- Using a large mixing bowl, whisk together the flour, baking powder and salt. Using 6 tablespoons of the butter, toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers, or use a pastry blender to cut the butter into the flour. Continue until you have tiny pieces of butter throughout.
- Make a well in the center of your bowl, pour in the buttermilk. Using your hands like a claw, mix together all of the ingredients until just combined, or you can use a rubber spatula. Add in the cheddar cheese and chives and continue mixing until everything is incorporated.
- Transfer the dough to lightly floured work surface. Using your hands, press the dough down into a rectangle shape. Fold the dough in half lengthwise, then fold into quarters. Flatten the dough again and repeat two more times with the folding.
- When finished, flatten out the dough again, and use a round biscuit cutter to cut the round biscuit shapes. Press the biscuit cutter straight down and lift it straight up. Gather the dough scraps and repeat. You should be able to make 8 biscuits. Place onto a baking sheet lined with parchment paper, leaving an inch or two of space in between them. I baked 4 on one baking sheet but feel free to bake them all on one if you can fit all 8 there.
- Bake for about 15 to 17 minutes or until golden brown. While the biscuits are in the oven, melt the remaining 2 tablespoons of butter and set aside. Remove from oven and brush the biscuit tops with the melted butter. Enjoy!
Try my drop biscuits or my chive scones recipe too! Folding technique from here.