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Flaky Cheddar Chive Biscuits

Flaky, buttery biscuits loaded with sharp cheddar cheese and fresh chives. Cheddar chive biscuits come together quickly and are the perfect addition to the dinner table.

Cheddar chive biscuits in a basket.

These cheddar biscuits with flecks of chives are the perfect side dish to any meal. They come together quickly with simple ingredients and take only 15 minutes to bake.

Serve them with a big bowl of hamburger soup, or a creamy bowl of cauliflower cheese soup. They also go well with chili, stew, or breakfast meals.

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Is there anything better than fresh, homemade biscuits hot from the oven?

Fresh biscuits are one of those things that always bring me back to childhood. We often had biscuits with our meals and I can remember pulling those flaky layers apart and adding butter to each one.

These fluffy biscuits have muliple layers, so there is lots of opportunity to slather them in butter.

The edges of the biscuit are crisp, and the middle is soft and flaky, making them perfect to pair with dishes such as creamy, Homemade Tomato Soup, savory stews, or just to serve along side any dinner.

Biscuits in a basket lined with a blue towel.

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

Ingredients & Substitutions

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

  • All purpose flour – All purpose flour is all you need. This can be replaced with whole wheat flour if you prefer, however you may need a bit more milk.
  • Salted butter – I prefer using salted butter in baking however, unsalted butter will work just fine.
  • Whole milk – The added fat in the whole milk will produce a more tender biscuit. You can replace this with any milk you like, but if using a thinner milk, start by reducing the amount by a few tablespoons to ensure the dough isn’t too wet. If you like your biscuits to have a bit more tang, you can replace the regular milk with buttermilk.
  • Cheddar cheese – Sharp cheddar cheese has a nice bite and balances with the fresh herbs. If you don’t have cheddar, you can replace this with any cheese you like; milk or medium cheddar will work fine, and white cheddar cheese will work well, too. For the best results, shred your own cheese rather than buying pre-packaged shredded cheese.
  • Fresh Chives—Fresh chives always give the best flavor. If you don’t have fresh chives, you can use dried chives instead. Sliced green onions are also a good alternative and will work well in this recipe.

Step by Step Instructions

Place the flour, baking powder, and salt in a large mixing bowl. Then add the cubed butter.

Using a pastry blender, cut the butter into the dry ingredients until it resembles course crumbs, then add the shredded cheese and chopped chives. Frozen, grated butter also works well if you don’t have a pastry cutter.

Add the milk and beaten egg and stir until you have a shaggy dough.

Biscuit dough mixed in a glass mixing bowl.

Turn the dough out onto a lightly floured surface, and bring it together with your hands.

Dust the top with flour, then roll or press the dough until it is about ½ inch thick, then fold it in half. Now roll or press again until it is ½ inch thick and fold again. Repeat this step one more time.

Once you have repeated the roll and fold three time you can begin cutting your dough. Use a cookie or biscuit cutter and press straight down. We use a 3-inch cutter, but you can use any size you like, you may just have to adjust the baking time if you make them larger.

If you want to keep things simple, skip the biscuit cutter and use a sharp knife to cut the biscuits into rough squares.

Pro Tip – Do not twist the cutter as you press down as this will seal the edges and prevent the biscuits from rising as high.

Biscuit dough rolled and cut with a round cutter.

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

Place in the preheated oven to bake for 15-18 minutes until golden brown, and then remove to a cooling rack. The biscuits are done when they are risen, and the top of the biscuits is a light golden brown.

Serve warm with plenty of butter.

Cheddar biscuits on a wire cooling rack.

Tips for Flaky Biscuits

Flaky, delicious biscuits are created from two things.

The first is very cold butter – Make sure the butter has just come out of the refrigerator and work quickly.

Frozen butter also works really well and can be grated into the dry ingredients with a box grater and eliminates the need for cutting it into the dry ingredients.

The cold butter will start to melt when it is in the oven and create steam. The steam causes the dough to rise and creates layers in the dough.

You also want to ensure the biscuits do not sit out before baking. If you need to make them ahead of time, pop the tray in the refrigerator until you are ready to bake.

The second is creating layers – By rolling the dough, folding it, and rolling it again multiple times, you create layers in the dough. These layers help create fluffy biscuits that will easily pull apart.

In addition to these tips it is extremely important not to overwork the dough. Handle it only as much as you need to to bring it together and roll it out. Biscuit dough should not be kneaded like bread dough.

Two biscuits in a stack in front of a basket of biscuits.

Storing Leftover Cheddar Biscuits

Baked biscuits can be stored in an airtight container at room temperature for about three days.

You can also store the baked biscuits in the freezer. Seal the biscuits in an air-tight container or ziplock bag. They will keep for several months.

More Biscuit & Scone Recipes

Tried this recipe? Leave me a comment!

Printable Recipe

Cheddar chive biscuits in a basket.

Flaky Cheddar Chive Biscuits

A delicious, flaky biscuit flavoured with herbs and melted cheddar.
4.32 from 19 votes
Print Pin Save Recipe Rate
Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Biscuits
Calories: 347kcal
Author: Deanna


  • 2.5 Cups (310g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 tsp kosher salt or half teaspoon table salt
  • ½ Cup (110g) butter cold and cubed
  • 1 Cup (110g) shredded cheddar cheese
  • 2 tablespoon fresh chives chopped
  • ¾ Cup whole milk
  • 1 large egg beaten


  • Pre-heat oven to 400°F.
  • Add the flour, baking powder, and salt to a large mixing bowl. Stir to combine.
  • Add the cubed butter and using a pastry blender, cut the butter into the dry ingredients until it resembles coarse crumbs.
    Alternatively, start with frozen butter and use a cheese grater to grate it into the dry ingredients.
  • Add the shredded cheese and chives and stir to combine.
  • Combine the beaten egg and milk and pour into the dry ingredients. Stir gently just until the mixture comes together.
  • Turn the dough out onto a lightly floured countertop or a large piece of parchment paper. Bring the dough together with your hands, then lightly flour the top of the dough. Roll the dough until it is about ½ inch thick. Fold the dough in half and roll again to ½ inch thick. Repeat one more time. (If you don't have a rolling pin you can press it out with your hands)
  • Cut dough into rounds with a 2.5 or 3-inch biscuit or cookie cutter, pressing straight down. Gather the scraps and roll again repeating the process until you have used all the dough.
    Place the biscuits on a parchment-lined baking sheet, leaving about ¼-inch space between biscuits.
  • Place into the oven and bake for 15-18 minutes until biscuits have risen and are golden brown.


  • For best results, we recommend weighing the ingredients.
  • Freshly shredded cheese will produce better results than store-bought pre-shredded cheese.


Estimated Nutrition Facts
Flaky Cheddar Chive Biscuits
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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This recipe was originally published in 2019. It has been updated for clarity and better user experience.

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Recipe Rating


Tuesday 28th of December 2021

These are wonderful! This recipe made 16 for me. I wanted to use the nutritional information you provided to count them into my meal plan. I can't seem to find the number of biscuits you based the info on. Thank so much!


Thursday 30th of December 2021

Thank you so much. It was based on 16 biscuits (servings at the top of the recipe card). So glad you enjoyed them, thanks for taking the time to comment and review.

Mary Leo

Thursday 3rd of June 2021

How many ounces of cheddar cheese equals 1 cup grated?


Thursday 3rd of June 2021

It should work out to about 4 ounces.


Sunday 22nd of November 2020

Hi!! Can I pre-make these then freeze them when ready to bake? If so, will cooking time be a little more since more frozen? Thanks!!!


Tuesday 24th of November 2020

I have never actually done that with these, but I do it with yeast breads all the time. I can't see why it wouldn't work, but I would probably let them thaw most of the way before baking. It doesn't usually take too long with raw dough. Otherwise you would have to increase the bake time to account for the frozen dough. However, not having tried it from frozen, I hesitate to give an exact time. Let me know if you decide to try it and how it goes!


Friday 23rd of October 2020

These are the best biscuits; I make fewer, so they're mile high, but can't beat the taste!


Sunday 25th of October 2020

Nothing at all wrong with mile high biscuits! Glad you enjoyed.


Friday 18th of September 2020

Best biscuits ever. Light and fluffy


Friday 18th of September 2020

So glad to hear you enjoyed them. These are one of our favourites.