Cheddar Garlic & Chive Buttermilk Biscuits

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INTRODUCTION

Cheddar Garlic & Chive Buttermilk Biscuits are warm, flaky, and full of flavor. These biscuits hold a crisp top, soft layers, sharp cheddar, and a hint of garlic and chive. They make great weeknight bread or a simple weekend side.

If you like rich savory flavors, you will love these biscuits with soup, eggs, or grilled chicken. You can also pair them with pasta dishes like a creamy garlic pasta for a full meal. For an easy pasta pairing, try this tasty garlic parmesan chicken pasta that uses simple pantry ingredients.

These biscuits are comforting and easy to make. With small swaps, they can become a healthier version that fits meal planning or a lighter option for your week.

WHY YOU WILL LOVE THIS RECIPE

This recipe gives quick, layered biscuits with simple steps. It works well for meal prep and for feeding a family. You can make the dough ahead and bake fresh when needed. That makes it a great choice for busy weeks and a great option if you want a lighter option for dinner.

The addition of cheddar adds protein and flavor. With a few smart swaps, you can turn it into a healthier version that is lower in fat or higher in protein. These biscuits can be part of a balanced meal and can be used in a plan that is good for weight loss if you watch portion sizes. For a balanced side, try them with a lean protein and vegetables or a salad for a heart-friendly plate. If you want to try a cheesy snack or appetizer, pair them with a cheese ball like this cheddar ranch cheese ball for a party spread.

HOW TO MAKE Cheddar Garlic & Chive Buttermilk Biscuits

This recipe is simple. You mix dry ingredients, add cold butter and cheese, fold to make layers, cut, chill, and bake. The cold butter and folding steps make flaky layers. Do not overwork the dough to keep biscuits light.

EQUIPMENT NEEDED

• Large mixing bowl
• Box grater (for frozen butter and cheese)
• Fork or pastry cutter
• Rolling pin
• 3-inch biscuit cutter
• 9-inch round cake pan (lined)
• Parchment paper
• Baking sheet or pan for oven
• Pastry brush

Ingredients You’ll Need :

1/2 cup butter, frozen and grated, 2-1/2 cups AP flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp sugar, 1/2 tsp salt, 1 tsp garlic, 1 Tbsp dried chives ((can substitute parsley)), 3/4 cup sharp cheddar cheese, 1 cup buttermilk, 2 Tbsp melted butter to brush on the biscuits after baking.

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 425. Line a 9″ round cake pan with sheet with parchment paper.
Grate your frozen butter using a box grater then throw it back in the freezer until you need it.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and chives.
Add the frozen butter and shredded cheese to the flour mixture and toss it all together using a fork.
Make a well in the middle and add the buttermilk – stir using the fork just until it comes together.
Empty the dough on to a lightly floured surface and gently bring it together with your hands to form it in to a rectangle. Note, it will be crumbly at first but it will come together as you do the rolling and folding. You do not want a very moist dough or you will have stodgy biscuits.
Sprinkle very lightly with flour and roll it out to about 3/4 of an inch, then fold the dough in thirds on top of each other. Roll again and repeat the process 3-4 more times. This gives you the layers.
Roll the dough down to a rectangle lightly until it is about an inch thick.
Use a 3 inch biscuit cutter to cut out the biscuits. Push it straight down and pull straight up, making sure you don’t twist the cutter.
Once you have cut out as many as you can, gently roll together all the leftover bits and continue to cut out biscuits until the dough is pretty much all gone. (I usually make 8 total and that fits the pan perfectly.)
Place the biscuits on the pan, one in the middle and the others around it- they will be lightly touching each other.
Place the whole pan in your freezer for 10 minutes to make sure those ingredients are still cold.
Brush the tops of the biscuits with milk, buttermilk or cream.
Bake at 425 for 14-16 minutes, Remove from oven and brush with melted butter immediately then serve!

HOW TO SERVE Cheddar Garlic & Chive Buttermilk Biscuits

Serve these biscuits warm. Here are healthy serving ideas and portion tips:

• Pair one biscuit with a bowl of vegetable soup for a light meal.
• For a balanced plate, serve one biscuit with grilled chicken and a side salad. This helps control calories while giving protein and fiber.
• Cut biscuits in half and use them as sandwich buns for egg and veggie breakfast sandwiches. Use lean ham or turkey and add greens to make it a high protein meal.
• Portion control: one biscuit is about one serving. If you are watching calories or are working on weight loss, limit to one and add a protein-packed side.

These biscuits work well with creamy pasta or hearty mains. For a complete meal, try them with this simple chicken and rice pairing for dinner comfort: chicken with garlic parmesan rice.

STORAGE & FREEZING : Cheddar Garlic & Chive Buttermilk Biscuits

Store baked biscuits at room temperature in an airtight container for up to 2 days. For longer storage, freeze them. Cool the biscuits fully, then place in a single layer on a tray and freeze until solid. Move frozen biscuits to a sealable bag and store for up to 2 months.

To reheat: thaw at room temperature or reheat from frozen in a 350°F oven for 8–12 minutes until warm. Brushing a little melted butter before serving will refresh the flavor.

SERVING SUGGESTIONS

• Healthy side: a mixed green salad with lemon vinaigrette adds fiber and keeps the plate light.
• Balanced option: serve with roasted vegetables and a lean protein to create a balanced meal.
• Comfort option: serve with creamy garlic chicken pasta for a filling dinner. This pairing goes well with garlic-forward biscuits and makes a crowd-pleasing plate: creamy garlic parmesan chicken pasta.

For a lower calorie meal, keep portions small and emphasize vegetables and lean protein.

VARIATIONS

• Healthier version: Use half whole wheat flour and half all-purpose flour to add fiber. Reduce the cheddar to 1/2 cup and use low-fat cheddar. Swap melted butter brushed on top for a light milk wash to cut calories. This makes a healthier version that keeps flavor but lowers fat and calories.

  • Benefit: more fiber, slightly lower calories, better for meal prep.

• High-protein or low-carb version: For a high protein meal or lower carb biscuit, replace part of the flour with almond flour and add 1/2 cup Greek yogurt instead of some buttermilk. Use shredded part-skim cheese and add 2 tablespoons protein powder (unflavored) if desired. You can also make a biscuit-style drop bread using eggs and almond flour for a low carb option. This gives you a higher protein, low carb alternative that can be good for weight loss or diabetic-friendly meal plans.

• Air fryer or oven-baked version: These biscuits bake perfectly in the oven at 425°F for 14–16 minutes as above. For an air fryer method, preheat the air fryer to 375°F and place cooled, cut biscuits in the basket without crowding; cook for 8–12 minutes until golden. Check early as air fryers vary. This air fryer option gives a crisp top in less time and is a great choice if you want a faster bake. You can also bake these on a sheet pan instead of a round pan for more even browning. For a cheesy skillet meal, serve them with a cheesy garlic chicken rotini skillet as a full comfort meal: cheesy cajun garlic chicken rotini skillet.

FAQs

Q: Can I make these biscuits if I am watching calories?
A: Yes. Use smaller portions, switch to low-fat cheddar, and brush with milk instead of melted butter. This lighter option cuts calories while keeping flavor. Watching portions helps make this good for weight loss plans.

Q: Are these biscuits diabetic-friendly?
A: The classic recipe is not low in carbs. For a diabetic-friendly choice, use a low-carb flour substitute (such as almond flour) and control portion size. Pair one small biscuit with a high protein, non-starchy side to reduce blood sugar spikes.

Q: How long do these biscuits last in the freezer?
A: Baked biscuits keep well in the freezer for up to 2 months. Freeze on a tray first, then move to a sealed bag. Thaw and reheat in the oven or air fryer for best texture.

Q: Can I make these ahead for meal prep?
A: Yes. Form and cut the dough, then freeze the unbaked biscuits on a tray. Transfer to a bag and bake from frozen, adding a few minutes to the bake time. This makes the recipe great for meal prep and busy mornings.

Q: Can I replace buttermilk with regular milk or a dairy-free option?
A: You can make a quick buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit 5 minutes. For dairy-free versions, use unsweetened plant milk plus vinegar to mimic buttermilk.

Q: How can I add more protein to make this a high protein meal?
A: Serve one biscuit with eggs, turkey, or Greek yogurt. Or swap some flour for high-protein flour alternatives and add extra cheese or cooked chopped ham to the dough.

MAKE-AHEAD TIPS FOR Cheddar Garlic & Chive Buttermilk Biscuits

• Dough ahead: Mix the dough and shape into a disk, wrap in plastic, and refrigerate for up to 24 hours. When ready, roll, cut, chill briefly, and bake. This saves time on busy mornings.
• Freeze unbaked biscuits: Cut biscuits and freeze on a tray. Once solid, transfer to a bag. Bake from frozen, adding 3–5 minutes to baking time. This is great for meal prep.
• Prep ingredients: Grate cheese and butter ahead and keep frozen until use. Measure dry ingredients into a jar for a quick mix. These steps make the recipe great for meal prep and quick baking.

These biscuits are simple, tasty, and flexible. With small swaps they can fit many diets as a healthy version or as a high protein meal with the right sides. Try one of the variations above to make them suit your plan and enjoy warm, fresh biscuits any day. ***

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