Flaky Cheddar Chive Biscuits

These flaky cheddar chive biscuits are so tender they just melt in your mouth. Loaded with fresh cheddar cheese and savoury chives, these biscuits are perfect with soups or stews or as a side with any meal.

Is there anything better than fresh, homemade biscuits hot from the oven? Maybe, but probably not much! Fresh biscuits are one of those things that always bring me back to childhood. I can remember taking those warm biscuits and peeling the flaky layers apart, adding butter to each one and watching it melt.

These flaky cheddar chive biscuits have those layers, so you can pull them apart multiple times and add as much butter as you like.

They pair well with creamy, homemade soup or just to serve along side any dinner.

These biscuits are fairly easy to prepare and they make a large batch, which is a good thing because they will go quick!

HOW TO MAKE FLAKY CHEDDAR CHIVE BISCUITS

Start by grating your frozen butter into your dry ingredients. Yes, I said grate.

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Now give it a gentle stir to incorporate the butter and dry ingredient. After you’ve mixed the butter and dry ingredients you will add your freshly grated cheese and chopped chives.

Give everything a stir and then add your egg and milk.

Gently combine the wet and dry ingredients with a wooden spoon just until the dough comes together. It is still going to feel a bit wet and sticky.

Lay out a sheet of parchment paper and generously dust it with flour. Turn the dough onto the floured parchment and dust the top with more flour.

Now, using your hands, press the dough until it is about ½ inch thick, then you are going to fold it in half. Now press again until it is ½ inch thick and fold again. Repeat this step one more time.

If the dough is sticky as you fold it you can dust with a bit more flour.

Once you have repeated the press and fold 3 times you can begin cutting your dough. Use a cookie or biscuit cutter and press straight down. Do not twist as you press as this will seal the edges and they will not rise nearly as high.

Place your biscuits onto a parchment lined baking sheet leaving about ¼ inch between them.

Place in the oven to bake for 20-25 minutes until golden brown and then remove to a cooling rack. Serve warm with plenty of butter.

How do I make sure my biscuits are flaky?

Flaky biscuits are created from two things.

The first is very cold butter. I like using frozen butter and then I use a cheese grater to grate it into the dry ingredients. The cold butter will start to melt when it is in the oven and it will create steam. The steam causes the dough to rise and creates layers in the dough.

The second part in creating really flaky biscuits is in the folding and pressing technique I mention above. By pressing it, instead of using a rolling pin, we have better control of the pressure applied to the dough and can prevent overworking it. The folding helps create even more layers.

Things to know & helpful tips:

• Why are my biscuits tough? Be careful to not overwork your dough, overworked dough is the death of a flakey, tender biscuit!
• Can I just roll this dough instead of pressing? The secret to the layers is in the pressing and folding technique, yes you could simply roll and cut, but I promise the extra bit of work is worth it.
• Can I use pre-shredded cheese? Please do not use store bought grated cheese. It contains extra ingredients to prevent caking in the package, but those same ingredients also prevent melting, and trust me, you want the melty goodness!If you simply do not have time for rolling and cutting, these will work as a drop biscuit, just drop by spoonfuls onto your baking sheet.
• How can I change these up? Try adding various herbs and different cheeses. Really, I don’t think you can go wrong.

OTHER RECIPES YOU MIGHT LIKE

Bakery style cranberry lemon scones

Soft homemade garlic knots

Easy flaky buttermilk biscuits

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