Introduction
Oh, friends, do I have a treat for you today! Remember those incredibly cozy Sunday mornings, the smell of something amazing wafting from the kitchen, and a plate of warm, fluffy biscuits practically begging to be slathered with butter? Well, get ready to recreate that magic because we’re diving into a recipe for Cheddar Garlic & Chive Buttermilk Biscuits that is pure comfort in every bite. They’re ridiculously easy, surprisingly quick, and I promise, they’ll become a new favorite in your recipe collection. You might even want to make a double batch – they disappear fast!
Why You’ll Love This Recipe
- Fast: From start to finish, you can have these warm biscuits on the table in under 30 minutes!
- Easy: No fancy techniques required. If you can mix ingredients, you can make these biscuits.
- Giftable: Pack them up in a cute basket with some jam or honey for an extra-special homemade gift.
- Crowd-pleasing: Who doesn’t love a good biscuit? The cheddar, garlic, and chive combo is a guaranteed hit for breakfast, lunch, or dinner.
Ingredients
Gather ’round, let’s see what yumminess we need:
- 1/2 cup butter, frozen: This is key for flaky biscuits! Make sure it’s nice and cold.
- 2-1/2 cups all-purpose flour: Your trusty base for perfect biscuits.
- 1 Tablespoon baking powder: This is what gives our biscuits that glorious rise.
- 1/2 teaspoon baking soda: Works with the buttermilk to create that tender crumb.
- 1 Tablespoon sugar: Just a touch to balance the flavors and help with browning.
- 1/2 teaspoon salt: Enhances all the deliciousness.
- 1 teaspoon garlic powder: For that savory, irresistible garlic punch.
- 1 Tablespoon dried chives: Adds a lovely oniony freshness and beautiful flecks of green.
- 3/4 cup sharp cheddar cheese, shredded: Because cheese makes everything better, right? Use sharp for the best flavor!
- 1 cup buttermilk: The secret to tender, tangy biscuits. If you don’t have any, I’ll share a super easy substitute later!
- 2 Tablespoons melted butter, for brushing: The final touch of buttery bliss.
How to Make It
Alright, let’s get our hands (a little) floured and make some magic happen!
Step 1: Prep Your Oven
First things first, let’s get that oven preheated. You want it nice and hot at 425°F (220°C). This high heat helps our biscuits puff up beautifully.
Step 2: Get That Butter Ready
Take your cold butter and cut it into small, bite-sized pieces. Pop it back in the freezer for a few minutes while you get your dry ingredients ready. We want that butter to stay super cold!
Step 3: Mix the Dry Ingredients
Grab a large bowl. Whisk together your all-purpose flour, baking powder, baking soda, sugar, salt, garlic powder, and dried chives. Give it a good mix so everything is evenly distributed.
Step 4: Cut in the Butter
Now, add those cold butter pieces into the dry ingredients. This is where the magic of flaky layers starts! You can use a pastry blender (my favorite tool for this!), or just use your fingertips. Work quickly, cutting the butter into the flour mixture until it resembles coarse crumbs. You want to see some little pea-sized pieces of butter still lingering – those are the pockets that will steam and create flakiness.
Step 5: Add the Cheese!
Stir in that shredded sharp cheddar cheese. Oh yeah, it’s starting to smell good already!
Step 6: Introduce the Buttermilk
Pour your buttermilk into the bowl. Now, using a fork or a spatula, stir gently until everything is just combined. Please, please, please don’t overmix here! We want a shaggy dough. Overmixing develops the gluten too much, which can lead to tough biscuits. A little shaggy is a good thing!
Step 7: Gentle Dough Handling
Turn the dough out onto a lightly floured surface. Gently pat or knead the dough just a few times, only until it comes together. Again, we’re not trying to develop gluten here, just gently coaxing it into a cohesive ball.
Step 8: Shape the Dough
Pat the dough into a rectangle about 1-inch thick. Keep it gentle!
Step 9: Create Those Layers!
This is the secret to super flaky biscuits! Fold the dough in half, like a book, and then gently pat it back into a 1-inch thick rectangle. Repeat this folding process 2-3 more times. Each fold creates more layers of buttery dough. Isn’t that neat?
Step 10: Cut ‘Em Out
Now for the fun part! Use a biscuit cutter (a round one is classic!) or a sharp knife to cut out your biscuits. If you use a cutter, press straight down without twisting. Twisting can seal the edges and prevent them from rising as much. You can also just cut them into squares with a knife.
Step 11: Prepare for Baking
Place your cut biscuits onto an ungreased baking sheet. They can be a little close together; this helps them rise up and get tall.
Step 12: Bake to Golden Perfection
Bake for 12-15 minutes, or until they’re beautifully golden brown and puffed up like little clouds. Keep an eye on them, as ovens can vary!
Step 13: The Finishing Touch
As soon as they come out of the oven, grab that melted butter and brush it generously over the warm tops. This adds an extra layer of irresistible richness and shine. Enjoy the heavenly aroma!
Substitutions & Additions
Feeling creative? I love that about you! Here are a few ideas:
- No Buttermilk? No Problem! You can easily make your own buttermilk substitute. For 1 cup of buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly. Easy peasy!
- Cheese Choices: While sharp cheddar is my favorite, feel free to use a mix of cheeses like Monterey Jack, Colby, or even a touch of Parmesan for extra punch.
- Herbalicious: If you love herbs, try adding a pinch of dried rosemary or thyme along with the chives. Fresh herbs work too, but you might want to use about 3 tablespoons of finely chopped fresh chives.
- Spice It Up: For a little heat, add a pinch of cayenne pepper or some finely diced jalapeños to the dough.
Tips for Success
Let’s make sure you get the best biscuits possible!
- Keep it Cold: I can’t stress this enough – cold butter and cold buttermilk are your best friends for flaky biscuits.
- Don’t Overmix: Seriously, gentle hands and minimal mixing are key to a tender crumb.
- Handle Gently: When shaping and cutting, be gentle to preserve those delicate layers.
- Prep Ahead: You can cut out the biscuits and place them on the baking sheet, cover them loosely with plastic wrap, and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time.
How to Store It
These biscuits are truly best enjoyed fresh from the oven, warm and inviting. However, if you happen to have any leftovers (a rare occurrence in my house!), you can store them in an airtight container at room temperature for 1-2 days. Reheat them gently in a toaster oven or a warm oven for a few minutes to revive their flakiness.
FAQs
Got questions? I’ve got answers!
- Q: My biscuits didn’t rise much. What went wrong?
A: This usually happens if your baking powder is old, or if you overmixed the dough, which develops the gluten too much. Ensure your baking powder is fresh and be extra gentle with your mixing and handling! - Q: Can I use milk instead of buttermilk?
A: While buttermilk is preferred for its tenderizing and tangy qualities, you can use regular milk with the baking soda/lemon juice substitute mentioned above. - Q: Can I freeze the dough?
A: Yes, you can! Cut out the biscuits, place them on a baking sheet, and freeze until firm. Then, transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
There you have it, my friends! The most delicious, homemade Cheddar Garlic & Chive Buttermilk Biscuits that are sure to become a staple. Give them a try and let me know what you think in the comments below! Happy baking!
Cheddar Garlic & Chive Buttermilk Biscuits
Equipment
- Large bowl
- pastry blender or fingertips
- Fork or spatula
- Baking Sheet ungreased
- biscuit cutter or sharp knife
Ingredients
Main ingredients
- 0.5 cup butter, frozen cut into small pieces
- 2.5 cups all-purpose flour
- 1 Tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 Tablespoon sugar
- 0.5 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon dried chives
- 0.75 cup sharp cheddar cheese, shredded
- 1 cup buttermilk
- 2 Tablespoons melted butter, for brushing
Instructions
- Preheat oven to 425°F (220°C).
- Cut cold butter into small pieces and freeze for a few minutes.0.5 cup butter, frozen
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, garlic powder, and dried chives.0.5 cup butter, frozen
- Add cold butter pieces to the dry ingredients and cut them in using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.0.5 cup butter, frozen
- Stir in the shredded cheddar cheese.0.5 cup butter, frozen
- Pour in the buttermilk and stir gently with a fork or spatula until just combined into a shaggy dough. Do not overmix.0.5 cup butter, frozen
- Turn the dough onto a lightly floured surface and gently pat or knead a few times until it comes together.
- Pat the dough into a 1-inch thick rectangle.
- Fold the dough in half like a book, then gently pat it back into a 1-inch thick rectangle. Repeat this folding process 2-3 more times to create layers.
- Cut out biscuits using a biscuit cutter or a sharp knife. Press straight down without twisting if using a cutter.
- Place the biscuits onto an ungreased baking sheet, close together.
- Bake for 12-15 minutes, or until golden brown and puffed.
- Brush the tops of the warm biscuits generously with melted butter.0.5 cup butter, frozen