Cheddar chive biscuits are tender, cheesy biscuits with just the right amount of onion flavor. Perfect with salads or seafood!
These cheddar chive biscuits are seriously so good! I can eat them as a meal by themselves. I usually make these when we have salads for dinner. I cannot eat salad alone. I need some sort of bread, roll, or in this case, a biscuit to go with it.
We also have them on New Year's Eve with the assortment of seafood that my husband cooks for us. They are easy to make! They're good warm or cold, and they keep well overnight. Give'em a try, and let me know how you like them!
How to make cheddar chive biscuits:
- Whisk the sour cream and milk together and set it aside for a minute.
- In a mixing bowl, whisk the flour, baking powder, and salt together.
- Cut in the shortening until you have coarse crumbs. The coarse chunks of shortening are important. That is where biscuits get their flakiness from.
- Stir in the cheese and green onions just until they are evenly distributed.
- Pour in the sour cream and milk mixture and mix just until moistened. If you have some streaks of flour here and there, that's OK. You don't want to over-mix, or you will lose those shortening chunks and therefore lose the flakiness.
- Dump your dough out on a lightly floured surface.
- Pat the dough out to about ¾ inch thick.
- Using a 2 ½-inch round cookie cutter, cut out the biscuits and place them on the prepared pan. When cutting out biscuits, always push the cookie cutter down without twisting it around. Twisting it around seals the layers together, causing them not to rise as well and resulting in a heavier, dense biscuit. We are going to for light and flaky.
- Bake in your preheated oven for about 15 minutes or until the tops are lightly browned. Cool a little bit before eating.
Why don't my biscuits rise at all or not very high?
There is one fatal mistake people commonly make when it comes to biscuit making...as they pull the biscuit cutter down through the dough, they twist the cutter.
Twisting the cutter seals the biscuit edges shut, making the biscuits unable to rise up and be flaky.
Have you tried this recipe? Leave me a rating and a comment below!
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Cheddar Chive Biscuits Recipe
- ¾ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Flour
- 3 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ Cup Shortening
- 1 ½ Cup Cheddar Cheese shredded
- ½ Cup Green Onions thinly sliced
- Preheat your oven to 425 degrees. Spray a baking sheet with non-stick cooking spray or line with parchment paper.
- In a measuring cup, whisk together the sour cream and milk. Set aside.
- In a mixing bowl whisk together the flour, baking powder, and salt. Cut in the shortening until mixture have coarse crumbs throughout.
- Add the cheese and green onions, mixing around until they are evenly distributed throughout the mixture. Pour the sour cream/milk mixture all at once and mix just until moistened.
- Dump out biscuit dough onto a lightly floured countertop or cutting board and gently pat it out to about ¾ inch thickness.
- Using a 2 ½-inch round cookie or biscuit cutter, cut dough into roughly 12 to 14 biscuits. Place biscuits on the prepared baking sheet.
- Bake at 450 degrees for about 15 minutes or until the tops are lightly browned. Cool slightly before serving.
- Store cooled biscuits in an airtight container.