Skip to Content

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.

Fresh biscuits in a basket with a blue towel.

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!


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

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.

Milk is being poured into flour and other ingredients to make a dough.

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 1/2 inch thick, then you are going to fold it in half. Now press again until it is 1/2 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.

Dough is being cut with a metal biscuit cutter.

Place your biscuits onto a parchment lined baking sheet leaving about 1/4 inch between them.

Unbaked biscuits are on a silver baking sheet.

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.

Baked biscuits are on a cooling rack.

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.

Homemade, tender and flaky cheddar chive biscuits

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.


Bakery style cranberry lemon scones

Soft homemade garlic knots

Easy flaky buttermilk biscuits

Pin this recipe for later!

Cheddar biscuits in a stack

Tried this recipe? Leave me a comment!

Flaky Cheddar Chive Biscuits

A delicious, flaky biscuit flavoured with herbs and melted cheddar.
4.42 from 17 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 16 Biscuits
Calories: 165kcal
Author: Deanna


  • 2.5 Cups Flour All purpose
  • 1 Tbsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 1/2 Cup Butter frozen
  • 1 Cup Cheddar cheese grated
  • 2 Tbsp Fresh chives chopped
  • 1 Cup Milk
  • 2 tsp Lemon juice
  • 1 large Egg beaten


  • Pre-heat oven to 375 degrees
  • Combine your milk and lemon juice and set aside.
  • In a large bowl, mix flour, baking powder, baking soda, and salt.
  • Next Grate the frozen butter into the dry ingredients and then stir gently to combine.
  • Add the grated cheese and chives and stir to combine.
  • Add the beaten egg to the milk and then pour into the dry ingredients. Stir gently just until mixture comes together. The dough will feel a bit wet and sticky.
  • Turn out onto a generously floured counter top, or a large piece of parchment paper. Flour the top of the dough then press with your hands until dough is about 1/2 inch thick. Next fold the dough in half and press again to 1/2 inch thick. Repeat one more time.
  • With a biscuit or cookie cutter, cut dough into rounds pressing straight down. Place on parchment lined baking sheet leaving about 1/4 inch space between biscuits.
  • Place into oven and bake for 20-25 minutes until biscuits are golden.
  • Serve and enjoy!


Calories: 165kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 271mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Sharing is caring!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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.


Wednesday 1st of July 2020

Hi! The dough stayed really sticky, and they didn't rise very much. Any idea what I did wrong?


Saturday 11th of July 2020

So it is normal for the dough to be sticky in the bowl. As you flour the counter, and flour as you fold making the layers, it will sort itself out. As far as not rising, that usually means one of the leaveners (the baking powder or soda) was old or simply not very active. First make sure they are not expired. If not, you can test that they are active. For baking powder, add a tsp to 1/4 cup of hot water and it should fizz immediately. For baking soda, you can test by adding a pinch to a bit of vinegar, it should fizz right away. If either do not fizz immediately, they've lost their leavening power. Hope this helps.

This site uses Akismet to reduce spam. Learn how your comment data is processed.