Cheddar-Chive-Cream Biscuits

Not only are herb and cheese biscuits fantastic with a ham dinner, they pair well with soups and salads too.

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Cheddar-Chive-Cream Biscuits

Yield: 22 biscuits Prep 20 mins Start to Finish 40 mins


  • 4 cups  all-purpose flour, plus additional for kneading
  • 2 tablespoons  baking powder
  • 1 1/4 tablespoons  salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
  • 2 cups  (6 oz.) grated cheddar
  • 1/2 cup  chopped fresh chives
  • 2 cups  heavy cream, plus additional for brushing biscuits


1. Preheat oven to 425 degree F and arrange rack in center. Lightly grease 2 large cookie sheets.

2. Whisk together flour, baking powder, and salt. Add butter and, using fingertips, rub into flour mixture until it resembles coarse crumbs. Using a fork, stir in cheddar and chives until combined well. Using fork, stir in cream. Turn dough out onto a lightly floured surface and knead about 8 times, until it just holds together. Pat into a 1/2-inch-thick round, 12 inches in diameter. Using a 2-1/2-inch biscuit or flower cookie cutter, cut out shapes. Repeat, reusing scraps, to make a total of 22 biscuits.

3. Arrange biscuits 1 inch apart on prepared cookie sheets, brush tops with cream and bake until golden brown, 12 to 15 minutes. Transfer biscuits on sheets to a rack and cool 5 minutes. Using a metal spatula, transfer biscuits to rack and cool to lukewarm. Serve warm or at room temperature. Makes 22 biscuits.

Nutrition Facts

  • cal.(kcal)240,
  • Fat, total(g)17,
  • chol.(mg)54,
  • sat. fat(g)5,
  • carb.(g)19,
  • fiber(g)1,
  • pro.(g)5,
  • sodium(mg)323,
  • Percent Daily Values are based on a 2,000 calorie diet
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