How To Make The Fluffiest Cheddar Chive Biscuits For Breakfast
There’s nothing like enjoying a fluffy biscuit with your eggs in the morning. And if you can perfectly hone your biscuit-making skills, you’ll never go back to the store-bought kind — no doubt about it. (We’ll spill two critical tricks: use cold butter and play with the dough as little as possible.)
Before you start to assemble your dough ingredients, you’ll want to decide what kind of biscuits you’re making. Are you going sweet or savory? Is it a cheddar jalapeño kind of day? Or are you leaning more toward cranberry orange? Maybe chocolate chip is more your style. But if we have anything to say about it, cheddar and chive biscuits are always a great place to start. Check out our simple recipe below that’ll bring all of the fluffy, buttery goodness to any morning of the week.
2 cups all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon baking powder
8 tablespoons cold unsalted butter, cut into small cubes
1 1/2 cups shredded white cheddar cheese
1/4 cup fresh chives
3 tablespoons melted butter
First things first, cut up your butter into cubes and put it in the freezer. You want your butter to be as cold as possible when you incorporate it in with the dry ingredients.
Preheat the oven to 400 degrees.
Whisk together your baking powder, flour, salt and black pepper in a bowl.
Add the cold butter to the dry ingredients and incorporate it either with your fingers or a pastry blender until the pieces of butter are about the size of hazelnuts. Stir in the cheese and the chives so it’s all evenly distributed.
Add the buttermilk and gently mix it all together with a spatula. Dump the dough out of the bowl onto a lightly floured surface. Use your hands to form the dough into a round, flat mound, about 1 1/2 inches thick. Press any dry bits of dough into the mound.
Use a biscuit cutter (around 2 to 2 1/2 inches in diameter) to portion out the biscuits. If there are any dough scraps, form them into another biscuit.
Place the biscuits on a baking sheet on top of a piece of parchment paper and brush them with an egg wash (1 egg and a 1/4 cup of water).
Bake the biscuits in the oven until they’re golden brown, about 18 to 20 minutes. Let the biscuits cool for about 10 minutes before serving. Serve them with butter, or cut them in half and use them for a breakfast sandwich.
Good luck keeping them around for more than 10 minutes. You’ve been warned — these babies are addicting.
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