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These tall, flaky, Ridiculously Easy Cheddar Chive Biscuits are melt-in-your-mouth-delicious. They'll have you quite smitten, at the first bite!
Growing up in the Midwest, I was never a biscuit aficionado. There was a good reason; the only biscuits I ever tasted were the kind that popped out of a tube. You know, the ones found in the dairy section of every local grocery store. They were nothing like these tall, flaky, Ridiculously Easy Cheddar Chive Biscuits that will melt in your mouth and have you smitten with the first bite!
All that changed when Scott and I moved to North Carolina in the early 80's. At first, we laughed when we discovered that, in the South, there were entire restaurants devoted just to biscuits! How crazy is that, we thought. But the laugh was on us, because when we tasted our first southern biscuits (at a fast food chain, of all places!), we loved them. We had to (literally) eat our words. The biscuits were tall, flaky, super light and incredibly delicious.
My mom was a big bread maker so I was familiar with yeast baking, but not biscuit making. I tried the "biscuit thing" a couple times over the years, but the results were not stellar (at all). I began to think that perhaps you needed a bit of southern lineage to a be a good little biscuit maker.
Easier, quicker and just as delicious!
But a few years ago, I discovered an amazing technique created by the smart folks over at Cooks Illustrated. They figured out a way to simplify biscuit making that blew me away the first time I tried it.
The traditional biscuit technique calls for combining flour with baking powder, baking soda and salt, then "cutting" in cold butter with a knife, a pastry cutter or between your fingers. The liquid is then added and everything is gently combined. If done correctly, the tiny pieces of butter are evenly distributed throughout the flour mixture, giving classic buttermilk biscuits their lightness, flakiness and layers of peelable, buttery deliciousness. This might not seem like a difficult task, but it was one I just couldn't seem to master.
The Cook's Illustrated technique is totally different… and ridiculously easy! The first time I tried it, I squealed a little when I opened the oven door to check my biscuits. Tall, golden, beautiful biscuits greeted my eyes and I've had the same results every time since. These days, I'm feeling like a bona fide southern girl, finally a legitimate biscuit maker!
What's the technique? So easy! Just place a cup of buttermilk (one of the secrets of delicious biscuits) in the freezer for a few minutes while you melt butter in the microwave. Let the melted butter cool while stirring together the dry ingredients. The melted butter is then combined with the super cold buttermilk. This is where the magic begins!
When the warm butter hits the cold liquid, small, buttery globules form. When this buttermilk mixture is added to the dry flour mixture and it's all stirred together, you'll notice tiny pieces of pale yellow butter dotting the simple dough. Yup, it will look just as if you spent the time to cut them in!
I shared this technique several years ago in this post called Ridiculously Easy Buttermilk Biscuits.
Since then I've gotten many emails and comments from happy readers who have become expert biscuit makers too. Here are a few I received just in the past couple weeks:
In my family, I am the biscuit baker. Everyone asks me to bring biscuits to family events. I tried your recipe yesterday for Thanksgiving - oh, my! I have a new recipe. What a hit!
These biscuits are genius!!!! I have tried making biscuits twice in the past (using other recipes) and they have not risen at all…more like hockey pucks than biscuits and I followed the recipes exactly. However, when I tried your recipe today, the biscuits turned out fantastic!
I have made these a few times and I am amazed at how much easier the buttermilk and butter method is compared to cutting in butter which I never really liked doing. Definitely the easiest recipe for biscuits I ever used, excellent!!
One of my favorite comments came from a reader in Holland:
Hello Chris,
I did the same thing you did; I got up and ran to the kitchen after reading your recipe/method!
With one difference: I'm Dutch, live in the Netherlands and it happened to be 4 a çlock in the night and I couldn't sleep… So I had an early breakfast… Thank you thank you for sharing this recipe.
Here in Holland people are not familiar with biscuits and we don't eat bread with our supper unless we eat chili or soup… but I after eating them in the States AND watching "the Waltons" a lot I always wanted to make them. They Always turn out tough or dry! I altered your recipe a little... I only put in one teaspoon of Sugar and perhaps a little extra buttermilk because it seemed to dry at first. And I was afraid of kneading it too much, so I just picked up the dough, put it on some flour and formed a disk and cut them out.
They are fantastic! never ate anything like it! Such a crispy thin crust and almost cake-like on the inside… Now I know what was meant when someone said to Olivia Walton: these biscuits melt in the mouth!! Best wishes from Christine
Ridiculously Easy Cheddar Chive Biscuits, brand new clothes for an old classic!
For these Ridiculously Easy Cheddar Chive Biscuits, I decided to adapt the original recipe to include cheddar cheese and finely sliced chives. Oh my! Another delicious biscuit, perfect for serving with soups, salads and/or just about any main entree. It's just as easy as the original recipe, the cheese and chives are simply added with the dry ingredients. Just like in the original recipe the final step is a brush of butter just as the fragrant biscuits emerge from the oven.
Pick up some cheddar cheese and a bunch of fresh chives next time you're grocery shopping. If you're like me, you might want to run to the store right now! It will take less than 15 minutes to throw these amazing Ridiculously Easy Cheddar Chive Biscuits together. Your kitchen will smell incredible, and you too might find yourself squealing a bit when you open the oven door!
Cafe Tips for making these Ridiculously Easy Cheddar Chive Biscuits
- You can use packaged shredded cheese or shred your own. Either way, make sure it's finely shredded. The biscuits will come out prettier that way.
- If purchasing fresh chives at the grocery store, you may find them in nice big bunches in the produce section. Most of the time however, they'll be sold with other herbs in little plastic packages. One package should be fine. If it's not quite ¼ cup, as the recipe calls for, you'll still have delicious results.
- Don't have any buttermilk? It's easy to make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill with milk to measure 1 cup and stir well. Allow mixture to sit for 5-10 minutes or until slightly thickened. The mixture may curdle a bit, that's okay! Use in recipes in lieu of buttermilk.
- Biscuits can be cut with aluminum cans, overturned glasses, and even Mason jar rings, but using these types of cutters (with rounded edges) can compress the sides of the dough and lead to misshapen biscuits. For tall, beautiful biscuits, use a sharp rimmed cutter. I really like the ones that have a little handle to hold on to (see picture below).
- You can make these Ridiculously Easy Cheddar Chive Biscuits any size you want. Miniature ones are really nice for a dinner party, but if you're making breakfast or lunch sandwiches, larger biscuits are nice. I love these sturdy but reasonably priced biscuit cutters that come in a set of four, allowing you to choose any size you want.
- Don't skip chilling the buttermilk (step 2). It's one of the secrets to good success in this recipe. If the buttermilk is not really cold, the little butter globules won't form.
- If you add the melted butter to the cold buttermilk and you don't see the little butter globules, your buttermilk may not have been cold enough. You can remedy this by placing the mixture in the freezer for another 5-10 minutes, then stir again and you should see the magic globules.
- I made the original Ridiculously Easy Buttermilk Biscuits several years ago while visiting my daughter in London. I learned the all-purpose flour (Plain flour) in Britain is a bit different and it seemed that I needed more, probably closer to 2 ¼ cups.
- These Ridiculously Easy Cheddar Chive Biscuits freeze well. If freezing for later use, underbake them by a few minutes, then cool completely. Then place the biscuits on a sheet pan or a plate. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container.
- If I'm feeling a bit pinched for time or just plain lazy, I'll just pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment.
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Ridiculously Easy Cheddar Chive Biscuits
Ingredients
- 1 cup cold buttermilk
- 8 tablespoons butter, plus one more for brushing
- 2 cups all-purpose flour, more for counter
- 1 teaspoon sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 ¼ cups finely shredded cheddar cheese
- ¼ cup finely sliced fresh chives, extra for garnish, if desired
Instructions
- Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
- Measure 1 cup of buttermilk and place the cup in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes).
- Place butter in a microwave-safe bowl, cover with a paper towel over the top and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, baking soda, sugar and salt in large bowl. Add cheese and chives. Stir to combine.
- After buttermilk has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
- Add buttermilk mixture to dry ingredients and stir with a sturdy spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until dough is fairly stiff.
- Generously spread flour over your work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 20-30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch square. It should be 1 ½-2-inches in height.
- Cut as many biscuits as you can with a biscuit cutter (this will depend on what size cutter you use). Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small circle and cut more biscuits. Transfer last biscuits to the sheet pan, spacing about 1 ½ inches apart. (See Café Tips in post for an even easier cutting technique).
- Place in oven and bake until tops are a medium golden brown and crisp, 10 to 15 minutes. Start checking after about 8 minutes, as every oven is different.
- Melt remaining tablespoon of butter and brush tops of hot biscuits with melted butter. Sprinkle with more finely sliced fresh chives. Serve and enjoy!
Notes
Nutrition
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This was my FIRST attempt at making biscuits, and I nailed it; the buttermilk-butter hack is genius.
Thank you for the fantastic review, Rhonda! It's wonderful to hear how well your very first attempt at biscuits turned out for you, and thanks for choosing a Café recipe! We so appreciate you taking the time to let us know how much you enjoyed your biscuit-making experience.
First time trying biscuits and they turned out great!! A must save and make again. ❤️
Hi Jill, We're so honored that you used a Café recipe for your first-ever biscuit-making experience! And it's delightful to hear how well they turned out for you - thanks for taking the time to let us know and for the great review!
Delicious! But mine look
More like discs. I’m thinking old baking soda.
I had cheddar chive biscuits from ACME bakery in SF, so am thrilled to make these. Will again! I’m even used my grandmothers biscuit cutter.
Thanks for the great review, Stacey! Sorry to hear that you had a rising issue - it does sound likely that old baking soda could be the culprit. To test it for potency, mix 1 tablespoon of vinegar with 1 teaspoon of baking soda. If it bubbles vigorously, it's still active and safe to use. If there is no reaction, it's too old for baking. Hope you have an even better result next time (and how special to get to use an heirloom biscuit cutter!).
Can I add cooked sausage to this recipe ?
Hi AJ, While we haven't tested this recipe with cooked sausage, other readers have reported success with adding ingredients like chopped, cooked bacon to the recipe. You might want to press the cooked sausage between paper towels before adding to remove any excess moisture that might interfere with the texture of the biscuits. Hope this works well for you!
Thank you for the tip...I will try it today.
Happy Baking, AJ - We'd love to hear how it turns out!
Can I use the White Lily self rising flour and just eliminate the salt and leavening agents?
Hi Rachelle, I haven't tested the recipe with White Lily self rising so I can't personally recommend this. I do know that the proportions of baking powder will not be the same as recommended in this recipe.
I tried this today with Hudson Cream flour and omitted the leavening, salt and sugar. I used a bench cutter to divide the dough into wedges (came out with 8 large scone shaped biscuits) and cooked them at 425 for 15 minutes. A toothpick in the middle came out clean, and they rose beautifully! I haven’t tried one yet as they’re for tonight’s dinner but I hope this helps!
Thanks for sharing your helpful experience with this recipe, Olivia! So glad to hear how well these turned out for you - hope they were delicious with your dinner!
This was my first attempt at making biscuits. These biscuits turned out amazing and the recipe was super easy to follow! Thank you so much!!
Hi Shari, Thanks for the wonderful review! So great to hear how well this recipe turned out for you - Enjoy!
Whenever I make scones from now on, I’ll be using your excellent hack of mixing the cooled, melted butter into the freezer-chilled buttermilk. Such an easy way of cutting in the butter into the dry ingredients! The flavour of your cheddar and chive scones were excellent. I LOVE your ridiculously easy recipes. First the microwave lemon curd, then the microwave English toffee and now your easy-as scone recipes.Thanks so much Chris!
Thank you for the excellent review, Donna! So glad to hear how well this recipe turned out for you, and it's always wonderful to hear when our readers love multiple recipes at the Café!
Hi Helen, thanks for your kind review. I'm so happy that you've enjoyed this recipe. Regarding your question, you can use low-fat buttermilk. I prefer whole milk but the difference won't be a deal breaker. Another option is to freeze the whole milk buttermilk in 1-cup portions. It may separate a bit when thawed but just give it a good shake and it will be fine.
This recipe has been shared by me many times. Really delicious biscuits. My question is this: whole milk buttermilk is hard for me to come by and it only comes in a 1/2 gallon which gets wasted. How do I substitute low fat buttermilk that is available in pints? Thank you. Love your recipes!
Hello, I buy a container of buttermilk, use what I need and freeze the remainder in 1/2 cup increments. Buttermilk freezes very well and you have buttermilk on hand.
Thanks for sharing your experience with freezing buttermilk, Penny!
Hi Helen, Thank you for the great review! Regarding the buttermilk - yes, you can use low-fat buttermilk. The recipe has been tested with whole milk but the difference won't be a deal breaker. Another option is to freeze the whole milk buttermilk in 1-cup portions. It may separate a bit when thawed but just give it a good shake and it will be fine. Thanks for letting us know how much you enjoyed this recipe!
These are sooo good. 10/10
Awesome! Thanks for the review, Allison!
I don’t have buttermilk! What can I use instead that will work with this recipe
Hi Lillian, I'm sorry we missed this! For future reference- it's easy to make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill with milk to measure 1 cup and stir well. Allow mixture to sit for 5-10 minutes or until slightly thickened. The mixture may curdle a bit, that's okay! Use in recipes in lieu of buttermilk.
Can I make the dough ahead and freeze?
Hi Amy, yes, that works well! Shape the biscuits and pop them in the freezer. Once frozen, store the frozen biscuits in an airtight container then just add a few extra minutes when baking!
As in bake them frozen? No need to thaw?
Hi Remi, yes! It's so easy! Just pop them in the preheated oven and give them a couple extra minutes til they look golden and pretty!
I have to come here to say that when I realized what we were doing with the cold buttermilk and melted butter as i was stirring it together, I literally said out loud "oh my gosh, this is genius!". As a girl that hates cutting in butter when baking things, I was excited to say the least. Thank you for sharing the technique and the delicious recipe. The biscuits were a major hit in my house!
Awesome! Thanks for the review, Maddie!
I love your lemon poppy seed scones. Do you think the same scooping method could be used in this recipe!? Thanks so much!
Yes, that will work, Melisa!
This really is the best biscuit recipe ever! The steps with the buttermilk and butter result in the fluffiest biscuits I've ever had. Everyone who tried these LOVED them and I made a second batch just three days later. Thank you for sharing your recipe.
Awesome! Thank you for letting us know, Dominique!
I made these for dinner last night when we had friends coming over. They were a big hit. One woman says she doesn't like cheese, and she was the first to ask for the recipe. I want to try your other versions of Ridiculously Easy biscuits.
Based on your response to an earlier comment, I measured out 5 oz. of cheddar and used a zester to finely grate it. It created clouds of cheese so I ended up using less than 5 oz. but measuring around 1.5 cups very finely grated.
I left only a little space (less than 1/2") between them on the baking sheet and they puffed up beautifully. For the last 3-4 minutes in the oven, I separated them with a knife just to make sure the side were baked.
Love your recipes...if there's a printable label for these, I'd appreciate getting it. Thank you.
Thank you for the review, Sue! So glad you enjoyed these. We do not have a label for this recipe at this time.
I haven’t made these yet, but your plain buttermilk biscuits are on the menu for tonight, to go with fresh strawberries. My problem is I spend too much time perusing recipes, and then don’t have enough time to make them. A chef had used the term”analysis paralysis “, which absolutely describes me!
So. Long story short, can you use high quality (Penzeys) dried chives? I’ve found that anything I get from Penzeys is so much better than anything you can get from any other brand. That being said, I don’t have any fresh chives, and don’t want to wait to buy them. Or restart the ones in boxes. Along with thyme and rosemary.
Thanks for the fantastic recipes, I’m sure I’ll make a bunch soon!
1
Hi Cookie, haha! Your "analysis paralysis" made me laugh!
Hope you enjoy the biscuits tonight! To answer your question, yes, I think the Penzey's dried chives will work fine.
Hi Lindsay,
Just making these now and they are amazing. One question, they didn't hold their shape at all and spread quite a bit. Why would this happen?
Thanks!
Hi Olwyn, I'm sorry you had trouble with these spreading.Flour and butter can both vary in moisture content and can cause spreading. Try adding a couple extra tablespoon of flour next time. Also, chilling the dough before baking helps!
I doubled the recipe and ended up with 12 gigantic "drop" biscuits as my buttermilk/butter combo didn't come out like it supposed to. However these biscuits came out so moist and yummy with a combo of gruyere, Gouda, and sharp cheddar cheese and fresh chives from the garden. Thank you for sharing!
Thanks for the review, Vikz!
Hi
I’m looking forward to trying these chive biscuits!
How do I adjust for gluten free flour?
Thank you
Karen
Brooklin, Ontario, Canada
Hi Karen, we haven't tried these with GF flour. If you give it a try, let us know how it goes!
I’ve made these a couple of times now and the recipe is amazing. The only change is I use Asiago cheese instead of cheddar. I was trying to recreate a biscuit from a local coffee shop. My friend said that these were better than the ones we loved from the coffee shop! This is my go to recipe!
Awesome! Thanks for letting us know, Jessica!
Amazingly easy AND delicious biscuits!! I have tried several of your recipes and love them all!
Thank you for the kind review, Kim!
I have a quick question. I note the shredded cheese amount is 1+ 1/2 cups. I shredded an 8 oz cheddar brick because that amount equals 1+1/2 cups. As I was adding the cheese it looked like it was going to be too much so I used about 3/4 of my shredded. Should I have put all of it in?
Hi Deb, no, you did the right thing. The amount of shredded cheese can vary according to the type of shredder you use as well as how tightly it's packed in the cup. The amount is 1¼ cups of shredded cheese which equals right around 5 ounces.
My husband said, and I quote “holy crap, this is the best biscuit I’ve ever had in all of my 62 years”. He’s had a lot of biscuits in his day. They turned out perfect and were truly amazing!I did specifically use bread flour. This will be my go to biscuit recipe moving forward!
Awesome! Thanks for the review, Kerry!
I went to Williams Sonoma to purchase the Olivewood biscuit cutter after seeing your recipe. I left the dough tall like 2 in or so and the little hole in the top of the cutter when I pressed down and turned the air blew out of the hole. First biscuit was cafe perfect! Get one.
A Bride of Christ waiting for him! Read John Bunyan he is great! Love my Scofield Old KJV
Thank you for comment, Joy!
These seem more like cheese scones to me than biscuits. Might make them though.
Hi Janet, Everyone's definition is a little different. To me, scones are richer and made with cream where biscuits use buttermilk. Of course, there are variations of both, depending on where you come from and what you're used to. In the big picture, you can call these guys whatever you prefer but the truth is that they are super delicious!
Do you use salted or unsalted butter for this recipe? Thank you.
Hi Catherine, we use salted. Enjoy!
Delicious! Thank you for sharing another great recipe! A real keeper!
Awesome! Thanks, Julie!
This was crazy!! It took a minute for the magic to happen with the butter and buttermilk but I just kept stirring and yeah, there were loads of butter globs!! And there wasn't butter all of the pan when they were cooked, which usually happens to me. This is a keeper
Awesome! Thanks for the review, Tasmin!
I love your site! Your Italian sausage and eggplant gratin is a favorite we make often. How far ahead can I make these if I don't freeze? Thank you, Jane
Thank you, Jane! We think these are best within a few hours of baking. You can also make them ahead, refrigerate them and bake them right before you want to eat.
Thank you! Can I make dough and refrigerate in tins for 24 hours before I bake them? Hoping to make them tonight for a large gathering tomorrow. Also can this be doubled or tripled? Sorry so many questions! Thanks, Jane
Hi Jane, yes, that will work fine. Then bake them a few hours or shortly before you want to serve them. They're fabulous when warm from the oven!
And, yes you can double the recipe!
I have made your other ridiculously easy biscuits and now this cheesy version - both came out amazing and truly easy! The method of freezing the buttermilk to mix with melted butter is such a life hack and results in tall, beautiful biscuits! I have told others about it and they tend to regard the idea dubiously - thinking that less work can't possibly result in better biscuits. Too good to be true, but it's actually true. My husband texted me this week after making one of the leftovers into a turkey sandwich for lunch to say "never stop making these biscuits."
Awesome! Thank you for the review, Kelly!
Genius! Chilling the buttermilk before combining with melted butter. Thank you for sharing this perfect method! Previously had used a standing manual grater and freezing a stick of butter, which was messy and wasted some of the butter since it would stay on the metal grater besides. Thank you so very much for your amazing "trick" which is the absolute best solution ever. I used chives from my garden. Great recipe!!!!!
Wonderful! Thank you for the review, Alice!
Haven’t tried them yet but they look so good! Also just a note- if you place them closer together, they help each other rise higher 😊😊
Thanks, Cat!
Do you bake these first if you are going to freeze for later? How long to bake, the whole time??? And then reheat and add the melted butter?
Thank You
Hi Jane, you can freeze them baked or unbaked. If they are unbaked you will just need a couple extra minutes. Each oven is different so just keep an eye on them. And yes, then you would brush the melted butter at the end.
I love all your recipes and recommend them to all my family and friends. Happy!
Awesome! Thanks, Zerry!
Finally, a recipe that delivers on its title! These biscuits WERE ridiculously easy to make, and tasted fantastic. Thanks for the recipe and excellent directions.
Awesome! Thanks for your review, Lisa!
Absolutely heavenly! Made exactly according to the recipe and they were fabulous. So easy to have warm biscuits for any meal.
Thank you!
Wonderful! Thank you for letting us know, Amanda!
Mine dough was wet (added flour, T at a time, as suggested. Finished product was lovely but doughy inside.
Hi Bonnie, if they were doughy, they just needed to bake just a bit longer. If you want to check next time, the internal temp should be around 205F with an instant thermometer. If they seem to be getting too brown, just cover them with foil near the end of baking time.
Delicious! Loved the “alternative” buttermilk idea. So easy. I added some finely diced Jalapeño pepper and green onions for a little more tang.
Next time I might try a little Aleppo pepper. Very moist, delicious and easy to make! Thank you!
Awesome! Thanks for your review, Daria!
These are SO good! I halved the recipe. Instead of using a biscuit cutter, I used an OXO large cookie scoop which yielded 7 biscuits. Used extra sharp white cheddar cheese. The buttermilk/butter mixture is a gamechanger! Love your recipes.
Thanks so much for your review, Penny! So glad you are enjoying the recipes 🙂
Can these be made ahead of time and then frozen for baking at another time?
Yes! This method works great, Suzanne. Enjoy!
I love all your recipes and recommend them to all my family and friends. I recently took this recipe and changed the flavorings a bit and entered it into my local county fair. It won first prize!
That's amazing, Marty! Thank you for letting us know!
Nutritional information is not useful unless serving size is indicated.
Hi Carol, if you check the recipe, the serving number is 8 biscuits. You can, however (as mentioned) make as many or few as you'd like, varying the size.
I've been making biscuits my entire life. This is the best recipe I've ever tried! I'm throwing away all my other recipes. Thank you for sharing!
Awesome! Thank you for letting us know, Marty!
I have so many biscuit recipes saved and have equal frustration with all of them not working ! Thank you so much for sharing this incredibly easy perfect recipe for biscuits! I have now deleted all others as there are no other recipes as good as this one. I also could relate to the entire story of how you got to the recipe living here in the south, and being able to make a proper biscuit. It’s like a right of passage here, once you’ve mastered the biscuit and sweet tea your in!
I’ve made several times with different herbs, cheeses and sizes, and they always come out perfect. Thank you so much!
Your site is awesome as well.
I'm so happy to hear that, Julie! Thank you for taking the time to let us know!
Can I use smoked Gouda instead of sharp cheddar? I’m swimming in smoke Gouda but I’m wondering if it’s water content will mess up the biscuit dough.
Hi Liz, I think Gouda would be wonderful!
I actually made Rosemary Cheddar Biscuits. I didn’t have Parmesan. I used 1 1/2 cups of shredded cheddar. But I mistakenly used only 1 tsp of baking powder. My typo mistake! And they were still really delicious!
Thank you for the genius cold buttermilk with melted butter! I wonder if that translates well to all other baked goods, namely pie crust? I guess only one way to find out!
Glad it worked out, Susan! And yes, this method is wonderful for scones too. We have tons of scone and biscuit recipes using this method.
Hi, I needed to make some biscuits for my Scout troop, but before I did that, I wanted to test the recipe and make sure I could do it successfully. I didn't have buttermilk, so I used 3/4 of plain yogurt and completed the cup with whole milk to make a full cup of liquid. Mixed that and placed in the freezer as per your instructions. I had some self rising flour already open so I used that instead of the all purpose flour. I only had to add some sugar to complete the recipe as the SR flour already had baking soda, baking powder, and salt. Completed the recipe by mixing the butter with the yogurt mix and then the dry ingredients. cut out my biscuits into 9 squares and baked. They turned out PERFECT!! I will be trying the Cheddar Cheese and Chive recipe this week. I also like the suggestion to add a little garlic powder to the butter brushed on the tops at the end. As a final note, I had tried a melted butter recipe a few years ago with so-so results. Putting the "buttermilk" into the freezer and then combining the cooled melted butter is the secret sauce for this recipe. Thanks for the making so simple and easy. Burt
Thanks for your review, Burt!
These are the fluffiest biscuits I have ever made. Just finished baking them and had to taste them while they were still hot. YUMMY! Thank you so much for this wonderful recipe.
Yay! Thanks for letting us know, Judy 🙂
Just made these tonight and they were incredible! My first time making biscuits and certainly won’t be my last after this experience. These have such a lovely flavor and texture - and so easy to make!
That's wonderful, Sarah! Thanks for letting us know!
These biscuits turned out perfectly. The recipe was easy to follow and I now have added a new biscuit recipe to my list of favorites. Thank you
Awesome! Thanks for letting us know, Jennifer!
Oh. My. Goodness. These are perfect, and so easy. I used a mix of gruyere, mozzarella, and apple wood smoked cheddar because that's all I had on hand and they're amazing. They're supposed to be for lunches this week with chili and I'm going to have to resist eating them all tonight.
Awesome, Rachel! Thank you for letting us know!
These were amazing. Soft, tender, and so easy too. I made it even easier by using my jumbo cookie scoop and just plopping them on the baking sheet straight from the mixing bowl. Added some garlic powder to the melted butter topping. Reminded me of red lobster biscuits, but bigger and better! Make these asap it will be your new favorite biscuit recipe!!
Awesome! Thanks so much, Meg!
Could I use finely chopped green onions instead of chives?
Yes, that would be delicious, Janet!
Hi. I was wondering if you need to use full fat buttermilk to achieve the butter globules? Sometimes I can only find reduced fat at the store.
Hi Terro, you don't need to use full-fat buttermilk. I really like the full fat variety but it's not necessary.
For savory breakfast scones I just add some pre-cooked bacon bits. Great!
YUM! Thanks for sharing that!
Another 'Ridiculously Easy' recipe hit! As with each of your various flavored scone recipes that I have also tried and enjoyed, your helpful suggestion of melding cold buttermilk (or heavy cream) to melted butter provides certain and delicious results! Your blog is always a great read and inspiration - thanks!
The Cat
Awesome! Thanks so much, The Cat!
Fantastic flavor & texture. My garden is giving me tons of chives. This recipe will help me use them deliciously!
Thanks so much, Emilia!
I make this recipe so often! It truly has upped my dinner and breakfast game! It continues to be one of the highlights of my boyfriend’s week anytime I make these golden, flaky, heavenly drops of love! Thank you for this recipe, sending love from Los Angeles.
That's awesome! Thanks, Rae!
These were to die for.....best biscuits I've ever made & I've tried tons of recipes. My go to recipe from now on. Didn't want to bother rolling out the dough so I used an ice cream scoop & patted them lightly to flatten them a bit. Looked & tasted fabulous!
Yay! Thanks, Monique!
Can’t wait to make these!
Would it be possible to use wholewheat flour? Or oat flour?
Thanks!
Hi Tori, I can't say for sure because I have not tried them with other flours. Let us know if you try it!
I regularly make these biscuits (without the cheese) using 1/2 white wheat (winter wheat) flour and 1/2 unbleached all purpose. I up the baking powder slightly to 2 tsp rounded to compensate for the heavier wheat flour. They turn out great and have even more flavor. Husband likes them better than the regular buttermilk biscuits with all AP flour.
Thanks for sharing your results, Jana!
have you tried it with gluten free flour???
I have not, Pocahontas. Let us know if you try it!
It works really well with the King Arthur measure for measure gluten free flour! My mother can’t eat gluten so I adapt the recipe when cooking for her and she is obsessed with them (to the point that this year for her birthday I offered to bake her any treat she wanted and she chose these)! They taste slightly different but it’s only noticeable when you eat both kinds side by side and even then they stand up well.
Thanks so much, Fred! This will be very helpful to other readers who need to bake GF.
Hi Chris,
Can I make the dough, form the biscuits and freeze the dough and then thaw and bake? Please advise how if yes.
Thanks!
Hi Cheri, yes you can form the biscuits and freeze them. No need to thaw them though. Just put them straight in the oven from the freezer. They will need a few extra minutes to bake, so just keep an eye on them.
I gave these a try last night. These are the best biscuits I have ever made. I had some frozen buttermilk from the holidays I saved for a future recipe. I measured out a cup of icy slivers of it and used it that way. Worked out perfect. I formed them in a circle and cut them, like scones. Super easy, great taste. Can't wait to try other add in's.
Thanks for sharing your results, Michele! So glad you enjoyed them.
I have been using a easy no fail biscuit recipe for years. This buttermilk recipe walks all over my favorite biscuit recipe! Very easy, quick and very tasty in flavor, and texture.
I'm so glad, Coleen! Thanks for your review.
I just "happened" upon your website. This recipe is fantastic. I had given up on making biscuits, but not anymore. Thank you for the love and health you mix into each recipe.
Karen in St. Louis
That's awesome Karen! So happy you had good success with these. Thanks for your kind words!
Is it possible to use self rising flour??
Hi Moe, I would not use self rising flour for this recipe. The proportions of leavening agents would be off and you would need to adjust. It's best to use all-purpose or plain flour for this recipe.
I’m a Southern girl AND am a pretty dang good cook too but... I LOVE THE WAY YOU DID THIS RECIPE! I’ll be mixing my butter/buttermilk like this from now ON! THANK YOU!
Haha! I'm a wanna be Southern girl so your comment makes me happy! Thanks, Hope!
So very easy and good! I forgot the sugar, but they were still great. Thanks so much.
Yay! So happy you enjoyed them, Deb!
I made these for dinner today, the were amazing. I didn’t need to use all the buttermilk/butter though, thank you again for such a wonderful recipe.
Thanks for sharing your review, Elsa! I'm so happy you enjoyed them!
These were phenomenal! My son (almost 3) and I made them to have with chili, which was great, but the next morning we used the leftover biscuits and made breakfast sandwiches. The only change I made was that I used bread flour instead of AP because I didn’t have enough AP on hand (how does that even happen?? Lol). These are absolutely delicious, and I can’t wait to try the plain buttermilk biscuits with my sausage gravy.
Yay! So happy you enjoyed these biscuits, Lara! Thanks so much for sharing your results!
These are easy and so delicious! Thank you for sharing this recipe!
You're welcome, Tamara! I'm so happy you've enjoyed them!
I will be making a double batch of these delicious scones and freezing them before baking. The ones I made yesterday, were all gone by last night. Amazingly delicious and so easy to make. Thank you again for sharing this recipe. I will be trying a few more from your site!
That's awesome, Tamara! I'm so happy you enjoyed them 💕
Simply amazing!! I have made them twice this week...My 29 year old son asked for them instead of his traditional Birthday Cake 🙂 Thanks so much...
Wow! Instead of birthday cake! That's amazing! Thanks for sharing your review, Cynthia! 💕
These are so good. I never liked working the cold butter into the flour. I love how easy these come together. I am hoping I can make these with raisins and cinnamon.
Hi Tammy, so glad you enjoyed them! You could try this recipe: https://thecafesucrefarine.com/ridiculously-easy-cinnamon-raisin-biscuits/
Hi Chris
Making these today even though hot here in NC! I've made your plain buttermilk biscuits and they are wonderful so can't wait to try these! Am sure will be hooked.
I also made your strawberry tarts or tartlets? recently for company and everyone loved them! SO easy to make although were not quite as beautiful as yours! Need to work on my crimping I guess. Also made your recipe for the pasta salad with roasted tomatoes - again everyone went nuts over that salad and wanted recipes for both. Huge hit.
Thank you for bringing us your fabulous recipes - I click you on every time I get an email from you and have so many recipes I've saved and need to try. I will get to it!
Enjoy the NC heat!
Kathleen
Thanks, Kathleen, for this kind comment, so much appreciated! I'm so happy you've enjoyed our recipes!
Hi Chris, Have made these several times and always great. Last time got lazy and just made into wedges. Just as good. Everyone loves them fresh out of the oven or split and lightly toasted the next day , (of course with a dab of butter) - if they last that long! Wondering if I could double the recipe? Have an abundance of chives in the garden.
Love your ridiculously easy recipes.
Hi Janet, you can definitely double the recipe! I've done it lots of times.
These biscuits are required for every family vacation and holiday. Have already made 2 batches for our beach week -thank you
That's so awesome, Catherine! Makes my day! 💕
Is this American biscuit the same as a scone? I haven't tried it yet and am a bit confused. It's called a biscuit, but the picture looks like a scone. Thanks.
Such a good question, Lorna! My daughter lived in London for seven years so I understand the confusion. Biscuits in America are tender, light and fluffy with lots of layers. They're usually made with buttermilk and butter. They are totally unlike the biscuits in England which we call cookies. Scones, here in the states are similar to our biscuits in that they have lots of layers, but they are usually richer and made with cream.
Thankyou. I have made them a couple of times now, but the inside has not been cooked through, while the outside is done. I plan to cook on a lower temperature next time. The taste is lovely.
Yes, every oven is a little different so I would lower your oven temperature a bit and let them bake a little longer. Enjoy!
I had the same problem. Cooked on the outside, undercooked on the inside. I am trying a longer time at a lower temperature.
Hi Denise, so strange. I've never had this problem. I would try starting at the regular temp to give the biscuits the heat boost to help them rise nicely then lower the temperature.
Easy and delicious! It was so nice to find a use for our windowsill chives, too. For those without a biscuit cutter, a jar lid can work well as a form to cut around. Thank you!
Thanks, Elizabeth! So happy you enjoyed these biscuits!
So my biscuits turned out very flat and dense what did I do wrong?
Hmmm... it's hard to say without having been there in the kitchen with you.
Super, super tasty! It's typical for me to add a lot of butter to recipes and I didn't feel the need here (even the glaze at the end). The cold buttermilk with melted butter thing was amazing since I don't have a pastry cutter. I halved the recipe since I live solo, and that worked well.
I was wondering if you knew the calorie count on these. I saw you have that for a couple of other recipes I glanced at, so it'd be super helpful to see.
Thanks!
Thanks, Jenna! So happy you enjoyed this recipe. I will check on the nutritional information.
Thank you!
Your recipes are getting me and my family through tthis pandemic. My parents are quarantined with us and we all enjoy cooking so it has given us something to do together!
These biscuits were super simple and delicious!
I paired them with a rump roast recipe from Ina Garten and it was the perfect Sunday supper.
The pine nut Irish Soda bread was also incredible!
Thanks so much, Jen! I really appreciate your kind comment and love that you've been using our recipes to help you through this crazy time. How fun that all of you enjoy cooking!
First time making biscuits and no cutters so I used the wedge-cut method. I also used dried chives as we had no fresh.
These were very easy and super-delicious. They also froze very well.
I will most def be making these again!
Thanks, Rondi. I'm so happy you enjoyed this recipe! Thanks for sharing your results.
Turned out great. Thanks 🙂
Good morning from sunny Singapore Chris & Scott,
I baked a batch of Cheese & Dill biscuits based on your Cheese & Chive recipe as I could not get any chives (I have some chives growing but it was not sufficient). Secondly, I used skimmed milk instead. Although the nearest shop is 5 minutes away and I didn't want to delay making them for dinner. I didn't have enough cheddar so I topped it up with parmesan. When the scones emerged from the oven, I couldn't wait to dig in. The aroma is incredibly irresistible ... literaily. So to rein my fingers from grabbing a scone, I set the timer for 4 minutes. Well, you guessed it ... before the buzzer went off, my fingers alreay pried open the biscuit ... Wow, what a beautiful light and fluffy crumb! And that crust ... golden and crisp!
In short, skimmed milk works. So does dill. So does parmesan cheese. The technique of mixing melted butter & chilled buttermilk works. Is this your technique or Cooks Illustrated's?
This, by far, is my favourite biscuit/scone. And it's recipe no. 18 that I've baked. Yes, I've tried & tested recipes from celebrity chefs in USA. My scone journey begin early in my childhood days but as I didn't own an oven then, I had litle opporunity to bake them often. Fast forward to 2011, I started recording comments for each & every recipe - jotting down tasting notes on freshly baked scones, 1 day after (left at room temperature) and 2 days later (frozen & thawed).
Tasting notes on your recipe. Oven fresh - scrumptious! 1-day old - still so aromatic, and good. 2-day old - still good even though crumb looks dry. I didn't toast them, deiberately. Overall, very good. This recipe is a keeper. Oh yes, 5 stars!
Chris, this brings me to a request- would you like to reproduce your recipe on STORM ASIA: https://storm-asia.com/category/food/whip-it-up i'm handling the recipe site called Whip It UP! To get an idea on how we've worked with other establishments, click on https://storm-asia.com/seafood-bouillabaisse-lemongrass_/ You will notice that we've included the chef's profile, a para on the restaurant and also included its url.
Let me know if you'd be keen to work with STORM Asia - it's mutually beneficial - you get exposure to our Asian audience while we open up our magazine tthe American foodies loking for Asian recipes. Look forward to hearing from you.
Sincerely.
Evonne
Greetings all the way to Singapore, Evonne!
Thanks so much for your wonderful and very detailed review. I’m so happy that you enjoyed these scones and love that they work with skim milk. That’s awesome!
Best tasting recipe I’ve tried!
However, mine keep “sliding” over/toppling while baking and I can’t seem to figure out why. Any tips?
Hi Jennifer,
Thanks so much for sharing your review.
Regarding the sliding problem, try refrigerating the biscuits after forming them but before baking.
The best recipe! Delicious! Super easy and a great tip with milk and butter. I will definitely make this again!
Thanks so much, Marsha. I love that you love these biscuits as much as we do!
I'd like to bring these to a potluck. How do I keep them warm?
Hi Elle, I would just bake them right before the potluck and then serve them in a towel-lined basket. They won't stay warm the whole time but will stay fresh.
Hey, i was wondering if you could make these the night before you want to cook them and leave them in the fridge overnight. Would this be good or bad?
Yes! That actually works great! Biscuits like to be cold when they go into the oven!
If I freeze them and then want to reheat them, do I thaw completely and then reheat? When I reheat should I brush more butter on the top?
Can't wait to try these for Thanksgiving and the repeat on Saturday.
You can freeze them unbaked then pop them right in the oven frozen. They will take a few minutes longer but they are wondeful. If you want to bake them ahead, you can freeze them but then thaw completely and brush them with a little more butter before warming for dinner.
Hi. Possible to use almond flour instead? Recipe is awesome, turns out super fluffy and works great even if frozen. Thanks, Aisha.
Hi Aisha, I haven't tried this with almond flour. It would definitely alter the texture and flavor. If you wanted to try these GF, I might use an all-purpose GF flour instead of almond flour.
Can I use beaten yogurt instead of buttermilk? I live in Indian where we mostly make our own yogurt on a daily basis and I am not sure buttermilk is available to buy! . If the fat in the milk is the criteria, I could use full cream milk to culture the yogurt?
Waiting for your reply
Suma Jacob
You could definitely use beaten yogurt instead of buttermilk! That should work fine as long as it's not too thick. You don't need cream, a whole milk yogurt should work just fine. Enjoy!
If I’m freezing them, can I pop them back into the oven frozen or should I thaw first? Have you tried freezing the dough before baking?
Hi Sonja, yes you can definitely freeze the dough before baking. I really like doing that because then I can just bake as many as I need. It's also great for entertaining as there's no last-minute mess. Enjoy! ❤️ Chris
Made these tonight with my 4yo son and he loved them. Quite simple to make, though with a 4yo's help it does take a bit longer. My husband ate 3 of them and he is very picky, so definitely a big hit. Thank you! Keeping this recipe and blog bookmarked.
Thanks so much, Sasha! So happy you enjoyed them! You're making great memories for your son!
We always buy our favorite cheese&chive biscuit at our local market hall bakery, they were so good. I told my husband I like to find a recipe to make it at home. I found your receipt and made my first time home made cheese & chive biscuits, it was a huge success, better then the market hall’s. It truly is very easy to do, too.
The second time I made double order, it’s even better looking and fluffier then first time. This now is our favorite biscuits recipe. Thank you 🙏 🙏 🙏
Awesome! Thanks so much for sharing your results! You may become famous for your wonderful biscuits 🙂
Had never made biscuits before but have made these several times this summer. Have lots of chives in the herb garden and a great way to use them. Biscuits have turned out every time. Lots of flavor. Delicious right out of the oven , or later warmed or split and lightly toasted. Also good after frozen. Great with a bowl of soup!
Thanks so much Janet , for taking the time to share your results. So happy you enjoyed them!
I wanted to stop by and say thank you for the fabulous recipe and tips. I was a biscuit mess until I started using this recipe.
I tweaked it a little by using bacon drippings instead of butter, adding crumbled bacon, cheddar, and scallions. I use the envelope folding technique and cut them into rectangles. They are an amazing vehicle for scrambled eggs and just as delicious plain. Friends request them now when they come to visit. Thank you!
Thanks so much, Theresa, for taking the time to leave a comment. I love your adaptations to the recipe, sounds DELISH! Sounds like you've become famous for your biscuits - I love it!
By far the best and easiest biscuit recipe ever! I actually avoided making any biscuits because of cutting in the cold butter... I never got the texture quite right. I have to make another batch before dinner as my kids and their friends devoured them. So glad I found this recipe. Thank you!
Haha, I love it! They are pretty irresistible! I'm so happy you enjoyed this recipe, thanks for leaving your fun review!
A family member cannot consume butter. Can the butter be replaced by coconut oil?
Thanks
Hi Lana,
I haven't made biscuits with anything except butter but it would be work trying with coconut oil as I think it would form the same little globules as butter does. Let us know your results!
Try a butter substitute like Earth Balance. There's a soy based one, and a soy free one. I use it for my sister, who's got a lot of dietary restrictions. Works great.
Thanks!
I made these last night for a pot luck and they were a big hit. I doubled the recipe with no problem. Delicious!
Yay! Thanks so much, Martha, for sharing your results!
Could I make these in a muffin tin?
They look amazing and want to make them with a lasagne dinner for company. Would add some garlic too. Thank you!
Yes, these could definitely be made in a muffin pan. Spray the pan well before adding the dough.
I made these today and must say that mixing the melted butter with the cold buttermilk is less labour intensive than grating frozen butter or other suggested methods. Since I did not have cheddar or chives on hand I used blue cheese and green onions (next time I will add bacon). A good recipe to have on hand. Look forward to making the buttermilk biscuits for my son.
Thanks for sharing your results, Pat! Your improvised version sounds delish!
I added 1/4 nutritional yeast to enhance that cheesy textire.v Very delicious. Thank you for your alternate method of incorporating butter and milk into the dry ingredients. I’m not very talented when it comes to cutting butter into flour so you’ve redeemed my biscuit making skills!
I'm with you, Amy! I love this technique. Thanks for taking the time to leave your review!
Loved making these this morning for a hearty Sunday breakfast. My husband said they were the best biscuits he's ever had! This is the third baked good recipe I've made from your site and all were absolutely marvelous. Thank you for sharing your "secret tips" too.
I love that you guys enjoyed these biscuits as much as we have! Thanks so much for sharing your review, Lisa!
AMAZING!!! Your detailed instructions were spot on - Thank you for that.
The biscuits actually were ridiculously easy to make and incredibly delicious. I made them to go along with last Sunday's dinner. They're on the menu for this Sunday, as well! A new fav with my family. Thank you so much!
I love it! Thanks so much, Brenda, for sharing your results!
Hello! Can I freeze them uncooked and then thaw them on room temperature and bake them?
Hi Nelly, you can freeze them uncooked but don't thaw. Just pop them right in the oven and give them a few extra minutes.
Hello where can I find the actual video of this recipe?
Hi Angelove, I'm sorry but there isn't a video for this particular recipe. It's a similar technique however to this scone recipe which includes a video: https://thecafesucrefarine.com/ridiculously-easy-maple-pecan-scones/
Enjoy!
Love these biscuits ... well in fact all your fabulous recipes 🙂 I thought I read somewhere under comments that I could freeze unbaked. Just popped them in the freezer. Should I take out and underbake? Want them fresh for Christmas day .. Thanks for all you do 🙂
Hi Laura,
Yes, you can freeze them unbaked. They can go right from the freezer to the oven. They'll take a few minutes longer to bake but will be wonderful and freezing them will save you last minute stress!
Would it be possible to make these the night before and cook the next day? Thinking of adding them to my thanksgiving table. Thanks!
Hi Patricia, you can definitely make these biscuits in advance. Just cover well with plastic wrap and store in the refrigerator. They can go right from the fridge into the oven. Enjoy!
Great looking recipe. Another technique I use is to just shred a frozen stick of butter and mix with the chilled dry ingredients. Does the same thing I believe. Happy Baking!!
Thanks, Kerry!
Delicious biscuits. Didn't have chives do I used dill which works well.
That sounds great. I love dill too. Thanks for taking the time to share your results, Laurel!
Does the cook time change depending on the size of the biscuit you choose?
If you make really large or really small biscuits, it could make a difference. Just use the time in the recipe and adjust up or down a few minutes, until biscuits are golden brown.
Hi
I would like to know if I could substitute the flour for self raising gluten free flour?
Hi Mandi, I haven't tried that so I can't guarantee the results. I know you would have to adjust the baking powder because self-rising flour has additional baking powder in it although I'm not sure precisely how much your particular GF flour has.
Oh my, these lovely cheese scones are truly a thing of beauty. This is the third batch of buns I`ve made in the last two weeks - trying to replicate a cheese scone in our local bistro that has a fine crumb, can pull apart nicely without crumbling, and tastes great. Your recipe seems to be the closest so far. Tonight I made a beautiful prawn and corn chowder that was an awesome foil to the buns. I may try and add an egg to this recipe, but they sure came out wonderfully tender and light. Thank you!!
Thanks, Pat! Your dinner sounds wonderful, I think I might like to be a mouse at your house 🙂
Hi Chris,
I just made your recipe.....they tasted so gooooooodddddddd! I did not get the rise as they appear in the picture. I checked all dates on baking soda and powder, all good. Any advice?
Thanks a bunch
Barb Murphy
Hi Barb, the butter might have gotten too warm. Try refrigerating the cut out biscuits for 15-20 minutes before baking.
Thank you. I will definitely be making these a lot in future. Love this technique, thanks for sharing.
Help! What am KI doing wrong. Splayed out with no rise.... I did not roll the dough and left it really thick. Used a plain sided Cutter, did not twist as I understand this can ruin the rise and too ashamed to photograph them. Taste wonderful - just look sad. Amy thoughts????
Kaye
Hmmm... it's hard to say Kaye without being with you. I haven't ever had that problem and I've used this recipe a lot. Sounds like you did everything right. Could your baking powder be old?
omg. Made these yesterday while my daughter and her new husband were visiting for the weekend. I grew up in the Mid West where biscuits were not a thing but have lived in NC for the 20 years and finally found a recipe that makes a biscuit that looks and tastes like a biscuit should!! I gave up trying a long time ago. But something about this recipe made so much sense! Amazing recipe! I made many people happy with it yesterday including my son in law who while I wasn't counting......ate 3 for breakfast and then two more later later that night! : ))
A very big thank you!!
I love it! 🙂
Excellent, thank you! For other users, I made this recipe using partially dried chives and I did slightly more than a 1:2 ratio fresh to partially dried and that worked well. My family and friends can't get enough of it and I'm sharing this recipe constantly.
I love it! Thanks, Laura 🙂
Do you happen to have a recipe variation for these biscuits to make sweet ones? Like cinnamon raisin or lemon peel?
These are awesome btw... I have made them twice in one week!
Hi Jessica, I actually am working on that one. I made cinnamon raisin and they were fantastic. I just have to put that recipe together and get some pics. Coming up! 🙂
I have the biscuits in the oven.
They don't need any eggs? I have a scone recipe that is very similar but it definitely needs an egg.
Marina
Nope, not eggs! Enjoy!
Made these biscuits to bring to a dinner party (with the Arugula blueberry salad, the almonds were so easy to make and really good) and they were great. Always love your recipes.
Hi Chris,
I find I can never go wrong making one of your bread recipes. Biscuits are excellent! Thanks
Thanks so much Elizabeth. I'm so happy you enjoyed them!
Has anyone made this recipe, then stored in the refrigerator for a day? I'd like to make the dough the day before my family party. Gives me more time be social 🙂
Hi Wesley, you actually can do this. Just cover them well with plastic wrap so they don't dry out.
Biscuits have 3 minutes left in oven. The recipe worked up nicely. I made scalloped potatoe and baked veggie soup to go with it.
Enjoy! Wish I was there 🙂 Let us know how you like them.
Okay. They are delicious. Thanks for this recipe.
Hi Chris, I just made these biscuits and they are full of flavour have a tender crumb. Delicious! Thank you for all the time and effort you put into this blog. It is the gift that keeps on giving. Have a very Merry Christmas and all the best for 2018
Thanks so much Tracey! I'm so happy you enjoyed them! Wishing you a very Merry Christmas too!
These are perfection!!! Made them twice in two days - first thing Grandson said on 2nd day "do you have any of those biscuits left?"😊 Theses are my fav biscuit hands down. Thank you sooo much.
Kathy
Haha, I love it!! Thanks, Kathy!
These look so good Chris can’t wait to make themnn
I have NEVER made a flaky, delicious biscuit- until you shared this technique. In all my 59 years, I have not made a biscuit comparable to this. Thank you!!
Yay!!!! You and me both Harriet! 🙂
Thanks for sharing the technique Chris! These look amazing and I bet they taste just as good!
Weii I am definitely going to have to try that trick Chris, this look amazing!!!!! Pinned!
I know that trick about chilling the buttermilk but haven't tried it -- I need to! Because, well, gosh, your biscuits look wonderful! Just gorgeous -- great recipe. And pictures. 🙂 Thanks!
Oh yes - I could get into a few of these with a bowl of stew or soup - they must be fantastic. Love cheddar and chives!
I made the regular biscuits and were wonderful! Am making the cheddar/chive ones tonight.
Thanks for great recipe!
Your welcome Kathleen, enjoy!!
The pictures are amazing, showing so clearly the structure of the biscuits and that melting butter! I can almost taste them!
I will be making these for Christmas dinner! They look so good! I'll have to use the method of making ahead of time and under baking, as I have to pick up a family member who can no longer drive for dinner at my house. How much would you recommend under baking?
I'm definitely doing a test run on these over the weekend before I make them for the holiday. Thanks for a delicious recipe!
Hi Donna Jo, I would underbake them for about 5 minutes or just until they're pale golden brown, then cool and freeze. When you're ready to serve, let them thaw then finish baking at 350 for 5-10 minutes until a nice golden brown. I am taking these to a party on Friday night. I'm going to try this week freezing the cutout but unbaked biscuits and then baking them just before serving. I'll let you know how that goes. If it works, that would be a great way for you to go also.
I tried another biscuit recipe that way - putting them together , cutting and freezing. I baked them a short time before dinner, adding a little baking time. I'm interested in how yours work out. Your recipe sounds so good!
I love this method of biscuit making and these cheddar and chive are just so perfect next to our Winter soups and stews!
The chives are a game changer. I made your Ridiculously Easy Biscuits back in the fall. That was about the time my ovens decided to have temper tantrums. I'm looking forward to trying both versions when Santa brings me a new oven.
So dreamy, Chris! These biscuits look irresistible!
Yeah, in Iowa we got those canned biscuits, too. Must say, yours look a heck of a lot better!!!
They look SO good, Chris! Pinning!
mmm..my mouth is watering and I will definitely take your advice and get some chives and cheddar on my next supermarket visit. Thanks, Chris.
Chris, I have made your biscuits, but I put parmesan and rosemary in them. Addictive.
Years ago on way to a horse show we stopped at a place in southern Missouri. They throw rolls at you. Hilariously funny, I have never had food thrown at me. I am more prone to quieter places nowadays. 🙂
I have made these! Spot on! And your pics..WOW:)
A Christmas present this is Chris! Thank you!!
You had me at that melting butter shot...mmmmmmmmm!