Cheddar and Chive Cathead Biscuits

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Cathead biscuits: the low-maintenance sibling of regular biscuits that taste just as delicious but without trying too hard. They’re known for their large size and rustic look. This easy cheddar chive cathead biscuit is packed with sharp cheddar cheese and fresh chives in every flaky bite. 

This easy homemade biscuit recipe skips the rolling, folding, and cutting. Just scoop, bake, and serve! These cheddar chive Cathead Biscuits are big, fluffy, cheesy, and packed with fresh herbs. Grated cold butter gets folded into the flour mixture to make the flaky layers, while buttermilk helps keep the bite soft, gives it a bit of tang, and makes each bite fluffy. The centers are buttery and soft, and the edges bake up golden and crispy.

They’re made for casual weekend breakfasts, brunches with friends, or any slow morning when you’re craving a biscuit without the work. Serve them warm alongside scrambled eggs and fruit or a breakfast casserole.

Why You’ll Love These Cathead Biscuits

• They’re low maintenance. No need to fold, roll, and chill the dough with this recipe. Just scoop the dough, pop them in the oven, and let the magic happen. 
• They’re super soft and flaky. The cold shredded butter in the dough creates buttery, flaky air pockets in each bite, and the buttermilk makes the dough super soft
• Slightly tangy, cheesy, and herby! At their core, these are buttermilk biscuits, which means they have a slightly tangy flavor. The cheese and chives make these a delicious savory breakfast.

How to Make These Cathead Biscuits, Step by Step

Step 1. Preheat oven, prep baking dish, and chill butter. 

Start by preheating the oven to 425°F and greasing a skillet or baking dish with butter. Make sure to get all the bottom, edges, and corners buttered. 

Chill a couple of sticks of butter in the freezer to get them cold. You want to use cold butter for the biscuits so that they maintain their shape and create those fluffy layers. If the butter is too soft, it won’t create those defined layers.

Step 2. Make Cathead biscuit dough.

In a large bowl, whisk together the dry ingredients, cheddar cheese, and chopped scallions. Once it’s evenly combined, add grated or cubed butter to the flour mixture. Either use a pastry cutter or your hands until the butter and flour mixture reach a pea-like consistency. 

Make a well in the center of the flour mixture and pour buttermilk into the well. Use a rubber spatula to fold the flour mixture into the buttermilk until the dough comes together. The key to a good cathead biscuit is to not overwork the dough. 

Tip: If the dough looks too dry, add 1 tablespoon of buttermilk until a soft dough forms.

Step 3. Scoop biscuits into the skillet, brush with egg wash, and bake until golden brown.

Use a 1/4 cup measuring scoop to scoop mounds of dough into the buttered skillet. Fill the skillet with 8-10 biscuits, leaving a small gap between each biscuit so that they have room to expand as they cook.

In a small bowl, stir together buttermilk and egg until it’s evenly blended. Use a pastry brush to brush the tops of the biscuits with the egg wash. 

Bake the biscuits in the oven for 15-18 minutes or until they have cooked through and the tops are golden brown. Remove the biscuits from the oven and let them set for about 5-10 minutes before serving. 

Serve them with butter and some honey, make a biscuit sandwich, or serve with a side of fruit. 

Tips for Making Cathead Biscuits

• Use cold butter! It’s the secret to tender, flaky biscuits. Grate the cold butter or cube it into small pieces before working it into the dough. As the biscuits bake, the butter will melt and create those yummy, buttery pockets. 
• Gently mix the dough. Once you add the buttermilk, gently fold everything together until the dough comes together. This dough should look rustic and doesn’t have to be perfectly smooth. But if you have any extra flour, add 1 tablespoon of buttermilk at a time and blend everything together. 
• Shred your own white cheddar. Pre-shredded cheese can have coatings on it and affect how smoothly it melts. Shredding the block yourself is definitely worth the extra step.

How to store leftover cathead biscuits

Let the biscuits cool completely before storing. Store them in an airtight container at room temperature for up to 2 days. Reheat them in the microwave briefly when you want to enjoy.

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