These Cheddar Chive Buttermilk Biscuits are fluffy, tender, buttery, and downright delicious! Sharp cheddar, spices, and chives are the main flavors here, and they are encased in the flakiest, most buttery buttermilk biscuit dough ever. They are delicious on their own with jam or butter, or dunked into your favorite cozy soup or stew!

Is there anything better than a homemade biscuit fresh out of the oven?

No. The answer is no.

These Cheddar Chive Buttermilk Biscuits are a revelation! Easier than you may think to make, these bake up with fluffy, buttery layers flavored with cheddar and fresh chives.

They are carby heaven on earth.

Biscuits have always intimidated me. Not that they are particularly difficult to execute, but rather because people always seem to have VERY strong opinions about them.

Especially when a family favorite recipe that is passed down through the generations exists. Question that, and you’re often considered dead to people. Hah.

Unfortunately for me, my family had no such recipe. I had to wing biscuits on my own.

I love the ease of a drop biscuit and make those more often than this more traditional version. After tinkering around and experimenting with biscuit dough, I finally found one I like.

If you’re intimidated by making homemade biscuits, trust me when I say that it is easier than you think and requires a few key steps to ensure they come out perfect every time. I got you.

Let’s get into it.

Ingredients for These Cheddar Chive Buttermilk Biscuits:

All-purpose flour
Baking powder
Baking soda
Salt
Black pepper
Cayenne pepper
Smoked paprika
Granulated sugar
Unsalted butter, very cold and cut into small cubes
Grated sharp cheddar cheese
Fresh chives
Buttermilk

How to Make These Cheddar Chive Buttermilk Biscuits:

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Once you cube up the butter, place it in the fridge or freezer so that it stays very cold while you prep the rest of the ingredients. The key to good biscuits is to keep the ingredients/dough as chilled as possible before baking.
To a large mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, spices, and sugar. Whisk well to combine.
Add the cubed butter and cut into the dough using a fork, a pastry blender, or your hands. Work it into the dough until it clumps together when pinched and resembles damp sand. Some larger clumps of butter are a good thing.
Stir in the cheese and chives and then the buttermilk. Mix until the dough just comes together – it will look crumbly.
Place the dough on a floured surface and gently knead it together until it forms a solid dough.
Using a sharp knife, cut the dough in half. Stack the two halves – one on top of the other – press them together until a uniform dough forms again. Repeat this two more times. This step creates flaky layers in the biscuit dough.
Form the dough into a large rectangle with roughly 1-inch thickness. Slice into 8-10 squares (depending on how big you want your biscuits).
Place the cut biscuits on the prepared baking sheet and put in the fridge or freezer for 15 minutes – again, just to ensure the butter is super cold.
Remove from the fridge and brush the tops of the biscuits with a little more buttermilk.
Bake for 15-20 minutes or until golden and puffed. Serve warm.

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These are so flippin’ good. I love them with a light schmear of butter or jam, or dunked into a hearty stew or soup.

They are magical!