Description
These cheddar chive cathead biscuits are packed with sharp cheddar cheese and fresh chives, with soft, flaky layers in every bite. This easy homemade biscuit recipe skips rolling and cutting—just scoop, bake, and serve!
Ingredients
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- 3 cups all-purpose flour
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- 1 1/2 tbsp baking powder
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- 2 tbsp sugar
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- 1 tsp salt
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- 3/4 cup cold butter, cubed or grated
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- 1 cup buttermilk
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- 1 cup white cheddar cheese, shredded
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- 1/3 cup scallions, chopped
Egg wash
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1 egg
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- 2 tbsp buttermilk
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, whisk together dry ingredients: flour, baking powder, sugar, salt, shredded white cheddar cheese, and chopped scallions.
- Grate or cube cold butter. Cut into the flour mixture with a pastry cutter. Make a well in the flour, pour buttermilk into the well, and mix with a rubber/silicone spatula until combined. The key to the cathead biscuit is to not overwork them. If the dough looks too dry, add a splash more buttermilk until a
- Using a 1/4 cup measuring cup, scoop the dough and place mounds in a buttered skillet. Fill the skillet, leaving a small gap between each biscuit so that they can expand. Depending on how large you cut them, you should be able to make 8-10 biscuits.
- Brush the tops of the biscuits with egg wash, and bake for 15-18 minutes, or until cooked through and golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes