Cheddar Biscuits with Chive Butter

Cheddar Biscuits with Chive Butter

RuthE

"Chives are the first herb to come up in the spring, and their delicate flavor pairs well with these biscuits. A little bit of Parmesan cheese makes the flavor of Cheddar cheese really pop; try it next time you make mac and cheese!"
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Ingredients

35 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened.
  4. Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg.
  5. Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.

Footnotes

  • Cook's Notes:
  • You can substitute hot sauce for the cayenne pepper, if desired.
  • Chive butter can be made 2 days ahead and kept chilled, covered. Bring to room temperature before using.
  • Biscuit dry mixture (with butter and cheeses, but not buttermilk) can be made 2 days ahead and kept chilled, covered

Reviews

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I saw these in the allrecipes magazine this week and immediately knew that I needed to add them to the Breakfast Baskets that I was making for the preschool teachers during National Teacher's We...

Tasted Great! I rolled the outside of dough square a bit too thin before cutting so the outer pieces a bit more dense, but the middle biscuits were perfect and had the fluffiest texture! They ne...

These are so delicious! I would recommend adding slightly more salt to the butter.

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