Cheesy Chive Biscuits
Recipe by Kate Jennings
These are the best biscuits that have ever been baked in the studio kitchen. The key to the irresistible flaky texture is to not overwork the dough. We used a mix of cheddar and swiss here, but you can substitute for any sharp cheese you have on hand. Be sure to serve them warm with a side of honey butter.
Watch Kate make the recipe:
Cheesy Chive Biscuits with Kate & Matt Jennings
- 3 cups all-purpose flour, plus more for work surface
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon baking soda
- 1 tablespoon baking powder
- 8 tablespoons (1 stick) unsalted cold butter, cut into small cubes
- 3 cups shredded cheese, such as cheddar and Swiss cheese
- 1 bunch chives, minced
- 1 3/4 cups buttermilk
- Heavy cream, for brushing
- 1/2 stick softened butter
- 1 to 2 tablespoons salted honey, or to taste
- Coarse ground black pepper
SERVINGS: 18 TO 20 BISCUITS
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Sprinkle the butter over the dry ingredients and work it in with your fingertips until the mixture looks like wet sand, with pea-sized bits of butter remaining. Stir in the cheese and chives. Gradually add the buttermilk and stir just until the mixture is evenly moistened. Don’t over mix.
Turn the dough out onto a floured counter, dust with flour, and roll out to a 1 1/2-inch thickness. Cut into rounds using a 2 1/2-inch biscuit cutter, then transfer to the prepared baking sheet and brush tops with cream. Gather and reroll the dough scraps as needed. Bake until the biscuits are golden brown, about 20 minutes, turning the sheet halfway through baking for even browning. While the biscuits are baking, whisk together the honey, butter and black pepper (we had salted honey, but you can also use regular honey and season with salt). Serve warm with honey butter.