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+ servings
fluffy rectangle shaped biscuits stacked on top of each other next to a bunch of fresh chives

Fluffy Cheddar Chive Biscuits {No Buttermilk}

These fluffy cheddar chive biscuits are super flaky and don't use buttermilk. Filled with fresh chives and sharp white cheddar cheese, these savory biscuits are perfect for brunch or dinner.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 5 mins
Total Time 35 mins
Course Baking, Breakfast, Breakfast + Brunch
Cuisine American
Servings 8 servings
Calories 212 kcal


  • 1 ⅔ cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 Tablespoons unsalted butter cold and cut into small pieces
  • cup whole milk
  • ½ cup shredded sharp white cheddar cheese
  • 2 Tablespoons chopped fresh chives


  • Preheat the oven to 400° and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, baking powder, and salt and whisk to combine and remove any lumps. Add in the cold butter pieces and using a pastry cutter or fork, cut the butter into the flour until they are crumbly and the size of peas.
  • Add in the milk, cheese, and fresh chives and gently mix everything together until the dough just forms a ball.
  • Turn the biscuit dough out onto a floured surface and shape it into a rough circle.
  • Cut the circle into four pieces and stack the pieces on top of each other. Using a rolling pin, gently press down the pieces into a rough circle. Repeat this process one more time, then roll the circle into a rectangle shape that is ½ - 1 inch in thickness.
  • Cut the dough into 8 rectangle biscuit shapes and place them on the prepared sheet pan. Place the sheet pan in the freezer for 5 minutes to chill the biscuit dough.
  • Remove the biscuits from the freezer and place in preheated oven to bake for approximately 15 minutes until puffed up and golden brown.


  • Store the butter cubes and milk in the fridge while the dry ingredients are mixed. It's important that they stay as cold as possible to create flaky layers.
  • Don't skip placing the biscuits in the freezer for 5 minutes prior to baking. This will also ensure the dough stays chilled properly for a flaky, tender biscuit.
  • Use a rolling pin instead of hands to shape the dough to help make sure the dough stays chilled.
  • Bake the biscuits until they are just golden brown and puffed up to prevent them from drying out.

Substitutions and Variations

  • Shape - Biscuits can be rolled thicker than one inch for taller fluffier biscuits and can be cut into rounds or smaller squares. 
  • Cheese - Regular cheddar cheese, gouda or swiss cheese would also be great alternatives.
  • Chives - If fresh chives are unavailable, dried chives can also be used or even sliced green onions.
  • Bacon - Add crispy cooked pieces of bacon for an extra rich, savory biscuit.
  • Gluten Free - Replace the flour with a gluten free cup for cup flour to make these biscuits gluten free.

Make Ahead Instructions

These biscuits can be made and shaped ahead of time. Freeze the cut biscuits completely on a prepared baking sheet and then store them in an airtight container in the freezer for up the 2 months. Biscuits don't need to be thawed, but can be cooked from frozen. Cooking times for frozen biscuits will be longer.

Storage suggestions

Leftover biscuits should be stored at room temperature in an airtight container and will keep for approximately 2-3 days.


Serving: 1biscuitCalories: 212kcalCarbohydrates: 21gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 451mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 399IUVitamin C: 1mgCalcium: 140mgIron: 1mg
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