The Best (Cheesy) Biscuits You’ll Ever Have

Do you prefer sweet or savory breakfasts? I’d always choose savory: peppery eggs, fried potatoes and a warm, buttery biscuit. Well, Adrianna of A Cozy Kitchen has agreed to share her incredible recipe for biscuits, including chives and sharp cheddar. Who’d like one this morning? Here goes…

The Best Buttermilk Biscuits You’ll Ever Have
by Adrianna Adarme of A Cozy Kitchen and the author of the new cookbook Pancakes

As a self-described breakfast-lover, I wish I could start every morning with a warm biscuit smothered in salted butter and jam. Though I only get to enjoy it on weekend mornings when I have a bit more time, this is my perfect biscuit: it’s flaky, buttery and has nice height. The cheddar adds, well, an awesome cheesiness, while the chives provide a delicate onion flavor that I can’t get enough of. If you’ve never tried your hand at homemade biscuits, give it a whirl. They’re much simpler than they look and taste a million times better than ones that are store-bought.

Recipe: Cheddar Chive Buttermilk Biscuits
Makes 8 biscuits

You’ll need:

2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 tsp. fine-grain sea salt (table salt works, too!)
1 1/2 stick (6 ounces) unsalted butter, cold
1/2 cup buttermilk, cold and shaken
1 large egg, cold
5 tbsp. chives, minced
1 cup shredded sharp cheddar

For the egg wash:
1 large egg
1 tbsp. buttermilk

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the cold butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.

Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash; whisk together the egg and buttermilk together. Transfer both to the refrigerator.

Grab the bowl out of the freezer, using your hands and working quickly, gently break up the butter and combine with the flour until it resembles small peas. Add the chives and cheddar, and mix until both are thoroughly combined. All at once, add the buttermilk mixture to the flour mixture and mix until combined. Lightly knead the dough in the bowl until it forms one solid mass.

Liberally dust your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter. You’ll end up with about 6 biscuits. Recombine the scraps to get 2 more biscuits. Transfer the biscuits to a lined baking sheet.

If you think you’ve been moving slowly (i.e., answering the phone, Instagramming, etc.), stick the baking sheet in the freezer for 5 minutes; this will get the bits of butter cold again. After the biscuits are cold, brush the tops with the egg wash and bake the biscuits for 12-15 minutes, until tall and golden brown. Serve warm with honey, jam or butter.

Thank you, Adrianna! These look amazing.

P.S. More best recipes, including French eggs and raspberry coffee cake.

(Photos and recipe by Adrianna Adarme of A Cozy Kitchen. Thanks to Shoko for helping with this series.)

  1. These are beyond wonderful…used white cheddar cheese and chives and cut them with my pastry cutter into 12 squares so no scraps…they rose beautifully….will try with a bit of sugar and dried currants with orange zest for breakfast this weekend..keep the great recipes coming!

  2. These look fabulous. I can’t wait to try them – I’ve got some chives in the garden just waiting for this recipe. I’ve not made biscuits with an egg added yet – am really curious what difference it will make.

  3. These biscuits are currently in my oven! They smell AMAZING! Very easy to make. Love the pictures provided! Instead of mixing the butter and flour with my hands, I used a pastry cutter in order to keep the heat from my hands from softening the butter any. I used a wine glass to cut mine in order to get more (smaller) biscuits! Cannot wait to try these when they are finished baking! Thanks for the great recipie!

  4. Cheesy biscuits? My idea of heaven! I would not be able to stop myself from eating them all at once!

  5. definitely scones in Australia too! ‘biscuits’ for us are what you call cookies..
    the most important thing that wasn’t pointed out in this is to handle the mixture AS LITTLE as possible- move super fast and don’t mush them around and they’ll be fluffy and lovely.

  6. These look exactly like scones? Delia Smith has them in her book. Is this the UK-USA language barrier?! Haha x

  7. Ooohhh, these look too good. I’m definitely a savory person. Thanks for sharing.

  8. thanks so much for sharing! i prefer sweet things in the morning though :)

  9. I make A Cozy Kitchen’s ham & cheddar biscuits all the time. I really believe it’s one of the best biscuit recipes around. I mean, who else offers fantastic tips like grating cold butter?! Thanks for featuring this today!

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  11. Can these be frozen and then baked a few at a time?