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Cheddar Garlic & Chive Buttermilk Biscuits

Fluffy, flaky, and irresistible biscuits packed with cheddar cheese, garlic, and chives, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 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

Notes

For a buttermilk substitute, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let sit for 5-10 minutes until curdled. For best results, keep butter and buttermilk cold and avoid overmixing the dough.