Pioneer Woman Cheddar Chive Biscuits

Pioneer Woman cheddar chive biscuits are an easy drop biscuit recipe made with sharp white cheddar, fresh chives and buttermilk, ready in 30 minutes. It's an easy homemade bread basket recipe for Easter brunch, Sunday dinner or weeknight meals, and it's a no-roll, no-cutter bake.

Keep the butter ice cold and pulse only until the dough just comes together. Overworking it or letting the butter soften gives you dense, tough biscuits instead of light, fluffy ones.

The food processor cuts the butter into small chunks in seconds, so you skip rolling and cutting entirely. Those leftover butter pieces melt in the hot oven and puff the dough up, while a final brush of melted butter gives the tops a shine.

Pioneer Woman Cheddar Chive Biscuits

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

212

kcal

Cold butter, sharp white cheddar and chives come together in a shaggy dough that drops straight onto the baking sheet. Once baked, the biscuits turn golden and crisp outside with a soft, cheesy center.

Ingredients

• 3 c. all-purpose flour
  

• 2 tbsp. baking powder
  

• 1/2 tsp. kosher salt
  

• 1 c. shredded white cheddar cheese (about 4 ounces)
  

• 3 tbsp. sliced chives or green onions, plus more for garnish
  

• 3/4 c. (12 tablespoons) cold salted butter, cubed, plus 2 tablespoons melted butter for brushing
  

• 1 1/4 c. buttermilk, plus more if necessary
  

Directions

• Preheat and prep: Preheat the oven to 425°F. Then line 2 baking sheets with parchment paper.
• Mix the dry ingredients: Combine 3 cups all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon kosher salt, 1 cup shredded white cheddar and 3 tablespoons sliced chives in a food processor. Pulse until everything is well combined.
• Cut in the butter: Add 12 tablespoons of the cold cubed salted butter and pulse until mostly incorporated. A few chunks of butter should remain, since they create the steam that makes the biscuits rise.
• Add the buttermilk: Pour in 1 1/4 cups buttermilk while pulsing, and stop as soon as the dough just comes together. If it looks overly dry, add a little more buttermilk.
• No food processor option: Without a food processor, cut the cold butter into the dry ingredients by hand. Then stir in the cheddar, chives and buttermilk.
• Portion the dough: Drop the dough onto a baking sheet in 1/4 cup portions, leaving a little space between them. Make them bigger if you'd like.
• Bake the biscuits: Bake for 12 to 15 minutes. They're done when the tops turn golden brown.
• Brush and garnish: Brush the warm biscuits with 2 tablespoons melted butter. Then sprinkle on a few more chives before serving.

Tools for this recipe

• Cuisinart 14-cup food processor, Reynolds unbleached parchment paper, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese in these biscuits?

Sharp yellow cheddar works just as well, though white cheddar keeps the biscuits looking pale and golden. Pepper jack is a fun swap too, since it adds a little heat alongside the chives.

What can I use if I don't have buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for about 5 minutes. It won't be quite as thick, so you may need slightly less than the recipe calls for.

How should I store leftover baked biscuits?

Keep them in an airtight container at room temperature for a day or two. Rewarm them in a 350°F oven for a few minutes so the outside crisps back up.

Can I use green onions instead of chives?

Yes, the recipe works with either one. Green onions have a slightly stronger bite, so slice the green tops thin and use the same amount.

Why did my biscuits spread flat on the pan?

Warm butter is the usual cause, because it melts before the dough has time to set. Chill the scooped dough for 15 minutes if your kitchen is warm, then bake.