Cheddar and Chive Biscuit Recipe

Cheesy, Light Bits Of Heaven

When I was a kid, biscuits were a Sunday evening light supper. Mom would bake up a batch and set out a spread of lunch meats, cheeses, veggies, pickles, and we could make up a little plate of warm, fresh biscuits and fixings. 

These cheesy, light bits of heaven are one of my teenager's favourites. He gobbled them down with soup and chilli, and then pleaded with me to make more so that he could take them in his lunch. These would be delicious with a salad, ham dinner, soups, and stews and are easy enough that you could get your older children to make them. Now, if you don't have buttermilk, you could use the trick of adding a little lemon juice or vinegar to regular milk to sour it, but I find that real buttermilk adds a lot more flavour. The buttermilk that I buy is so thick and delicious, I can't replicate the flavour with the substitution but in a pinch, I suppose it would work. (See below for the directions on how to substitute milk for buttermilk)


2 1/4 cups flour
2 1/2 tsp baking powder
2 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold salted butter, cubed (if you use unsalted butter, increase salt by 1/4 tsp)
1 cup shredded extra old Cheddar
3 tbsp finely chopped chives (I used green onions)
1 cup buttermilk

Note: To sour milk to substitute for buttermilk, measure 1 Tbsp white vinegar or lemon juice into a 1 cup measure, and then fill with milk and let stand for 5-10 minutes. (source: Joy of

Pre-heat your oven to 425 F

In a medium sized bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Toss in the cubes of butter and using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the cheese and chives with a fork.

Dump in the buttermilk and stir until the mixture forms a raggy-like dough, then turn out the dough onto a lightly floured counter. Knead gently-only enough to make the dough come together, really. You want there to be little pockets of butter in there to make them light and fluffy. Pat the dough out to about 3/4 inch thickness, then cut rounds out using a 2 1/2 inch biscuit cutter. (I have no idea what diameter mine was. In fact, it broke. I have to buy a new one this week)

Place on a parchment paper lined cookie sheet and bake for about 10-12 minutes, until the bottoms are browned and they are golden. Remove from the oven and cool on a rack, then store in an airtight container for about 24 hours. I usually freeze mine to use later in the week.

Makes about 12

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom