Cheddar Biscuits with Chive Butter

These delectable Cheddar Biscuits with Chive Butter are a family favorite.  Just as delicious as Red Lobster cheddar bay biscuits without all the expense.  Don’t skip the easy chive butter as it really pushes these drop biscuits off the chart.

These Cheddar Drop Biscuits are so easy you can whip them up real quick for your crew.  You can even make the Chive Butter ahead of time so everything is ready to go at your convenience. These Cheddar Drop Biscuits with Chive Butter are so divine I promise you will not be able to eat just one.  They are crispy on the outside and super tender and moist on the inside.  Now lather on that wonderful chive butter and you have yourself a little piece of heaven.

How do you make Cheddar Biscuits

First using a mixer cream butter until light and fluffy.  Mix in the chives and spoon into a small serving container.  Cover and refrigerate if you will not be serving within a couple of hours.

In a large bowl mix the flour, baking powder, baking soda and salt.  Using a pastry blender cut the butter into the flour mixture until the butter crumbles.  Stir in the scallions, cheddar and Parmesan cheese.  Add the buttermilk to the dry ingredients and stir just until combined.  Drop the dough by rounded spoonfuls onto parchment covered baking sheets. Brush the tops with egg wash. Bake until golden brown.  Serve warm with the chive butter.

What are chives?

Chives are not to be confused with green onions or scallions which are the same vegetable.  Chives on the other hand are an herb.  Chives tend to be smaller and more tender, typically used raw, and only the green portion is used. They have a delicate onion flavor with hints of garlic.

Can you substitute dried chives?

If at all possible I recommend fresh chives for this recipe.  It really does add a lot of flavor and dimension to the butter. However I know that sometimes fresh herbs are not always available. If necessary you can substitute dried chives for the fresh chives in this fabulous recipe. As an alternative fresh parsley works well too.

Recipe notes and helpful tips

• Use real butter not margarine or any other substitutes.
• If at all possible use fresh chives because they are so flavorful.
• Use good quality cheddar cheese and freshly grated Parmesan.
• You can substitute melted butter for the egg wash.  It works almost as well and it gives the biscuits a nice buttery flavor. 
• Don’t skip the chive butter because it takes this recipe over the top.
• You can make your own buttermilk for this recipe by combing one cup of milk with one tablespoon lemon juice or white vinegar.  Let it set for 5 minutes before using in the recipe.
• Store leftovers in an airtight container at room temperature for up to 3 days. 
• Freeze for up to 3 months in a freezer zipper bag. Thaw in the refrigerator overnight to avoid condensation inside the freezer bag. 

These biscuits are perfect with a bowl of minestrone soup, baked chicken or chili.  They are scrumptious with sunny side up eggs and fresh smoked bacon. Absolutely delectable with beef stroganoff, Swedish meatballs and stew. Put the ingredients on your shopping list today and make your family something wholesome and comforting.

More recipes to try!

Cheddar Biscuit Recipe

Easy and quick family friendly made from scratch Cheddar Biscuits that taste better than Red Lobster's biscuits at a fraction of the cost.

5 from 29 votes

Print Pin Rate

Course: bread and rolls

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12

Calories: 290kcal

Author: Beth Pierce

Ingredients

• 1/2 cup unsalted butter softened 1 stick
• 1/4 cup fresh chives finely snipped
• 2 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons butter softened
• 1/4 cup chopped scallions
• 2 cups sharp cheddar shredded
• 1/2 cup fresh grated Parmesan cheese
• 1 cup plus 1 tablespoon buttermilk
• 1 egg white beaten

Instructions

• Preheat oven to 450 degrees. Cover baking sheet with parchment paper.
• In stand mixture with paddle attachment cream 1/2 cup butter. Add chives and mix until smooth and incorporated. Set aside.
• Mix flour, baking powder, baking soda and salt in medium bowl. Cut the 3 tablespoons of butter into the flour mixture with pastry knife until the butter crumbles. Mix the scallions, cheddar and Parmesan into the flour mixture. Pour the buttermilk into the bowl and stir just until combined. Drop by large rounded spoonful's on to the cookie sheet (approximately 1/4 cup). Brush tops with egg wash. Bake for 13-15 minutes or until golden brown. Serve with chive butter.

Video

Notes

• Use real butter not margarine or any other substitutes.
• If at all possible use fresh chives because they are so flavorful.
• Use good quality cheddar cheese and freshly grated Parmesan.
• You can substitute melted butter for the egg wash.  It works almost as well and it gives the biscuits a nice buttery flavor.
• Don't skip the chive butter because it takes this recipe over the top.
• You can make your own buttermilk for this recipe by combing one cup of milk with one tablespoon lemon juice or white vinegar.  Let it set for 5 minutes before using in the recipe.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Freeze for up to 3 months in a freezer zipper bag. Thaw in the refrigerator overnight to avoid condensation inside the freezer bag.

Nutrition

Calories: 290kcal | Carbohydrates: 20g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 352mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

This post was originally published May 17, 2016 and was republished May 22, 2020 with new content.