Chives and Cream Cheese Biscuits
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This Chive and Cream Cheese Biscuit recipe is a game-changer, folks. We’re talking layers of buttery, flaky goodness combined with the tangy kick of cream cheese and chives—perfect for elevating any meal!
This Chive and Cream Cheese Biscuit recipe is the stuff dreams are made of, no kidding. Imagine biting into a biscuit that’s flaky on the outside, yet tender and cheesy on the inside. And those chives? They add a pop of freshness that takes these biscuits from good to “can’t-stop-eating-them” fabulous!
- All-purpose flour: The foundation of your biscuits, giving them structure. If you’re going for a healthier twist, you can use half whole-wheat flour.
- Baking soda & Baking powder: These are your leavening agents, making your biscuits rise and be all kinds of fluffy. No substitutes for these guys!
- Sugar: A tiny bit balances the flavors. Want to go natural? Use an equal amount of honey or maple syrup.
- Salt & Black Pepper: These are your flavor enhancers. Feel free to adjust to your own taste buds.
- Butter: Cold and cubed, this is what makes the biscuits flaky. You could use shortening, but why would you want to miss out on that buttery goodness?
- Cream Cheese: This adds richness and a tangy kick. Ricotta or mascarpone could also work in a pinch.
- Buttermilk: This brings moisture and a little tang to the party. No buttermilk? Mix regular milk with a bit of lemon juice or white vinegar.
- Chives: Freshly sliced chives add a burst of flavor and color. Green onions are a good substitute if chives are MIA at your store.
- Melted Butter for brushing: This gives the biscuits that golden, irresistible top. Olive oil can work, but the flavor will be a tad different.
Oh, you won’t believe how easy it is to whip up these Chive and Cream Cheese Biscuits! First, toss your dry ingredients together, then cut in that cold, cubed butter and cream cheese until it resembles tiny peas.
Mix in your chives and buttermilk—get your hands in there if you want, I know I do! Roll out the dough, cut out your biscuit shapes, and place them on a lined sheet pan. A quick brush of melted butter on top and you’re ready to bake these beauties until they’re golden and fabulous. Trust me, your kitchen is gonna smell like heaven!
Expert Tips
- Cold Ingredients Are Key: Make sure your butter and cream cheese are straight from the fridge. Cold fat equals flaky biscuits, it’s that simple!
- Don’t Overmix: The golden rule of biscuits! Overmixing can make your biscuits tough. Just mix until everything comes together into a dough.
- Fresh vs Dried Chives: If you can, always opt for fresh chives for a brighter flavor. If you’re in a pickle and only have dried chives, use about half the amount.
- Space Matters: Give your biscuits room to expand on the sheet pan. Overcrowding leads to steaming, not baking, and we’re here for that golden crust!
- Butter Brush: Don’t skip brushing the tops with melted butter before baking. It gives your biscuits that irresistible golden finish and adds a layer of flavor.
Storage
If you’re lucky enough to have leftovers, just pop them in an airtight container and store them at room temperature for up to 3 days. But here’s the kicker: they freeze like a dream!
To freeze, let the biscuits cool completely, then wrap them individually in plastic wrap and toss them into a zip-top bag. They’ll keep their scrumptiousness for up to 3 months. When you’re ready to feast again, either thaw them at room temperature or give ’em a quick zap in the oven.
Other Biscuits Or Scones Recipes To Try
- Buttermilk Biscuits
- Cheddar Cheese Biscuits
- Irish Scones
- Fluffy Mozzarella Biscuits
- Biscuits And Gravy
- Butter Biscuits
- Jalapeno Cheddar Biscuits
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Chives and Cream Cheese Biscuits
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons butter (cold unsalted , cut into cubes)
- ½ cup cream cheese (cut into cubes)
- ¾ cup buttermilk
- ¼ cup chives (finely sliced )
- 2 tablespoons butter (melted, for brushing over top of biscuits)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F.
- Line a sheet pan with parchment paper pr a silpat.
- Take a large bowl and add the flour, baking powder, sugar, baking soda, salt and pepper to it.
- Mix these dry ingredients well. Add the butter and cream cheese to the flour mixture. The butter needs to be cold.
- Using a pastry cutter, or just two knives or forks, cut the butter and cream cheese into the flour until it looks like small peas.
- Add the chives and the buttermilk to the mixture.
- Now you can use a spatula to mix everything together, but I just like to get in there with my hands and mix everything, of course make sure you wash your hands first. Do not over mix, just mix it until it forms a ball.
- Using a rolling pin, roll out the dough into a 8×11 rectangle that's about ¾" in thickness. Using a round cookie or biscuit cutter cut out the biscuits and arrange them on a sheet pan that's lined with parchment paper. Brush the top of the biscuits with butter.
- Bake them for about 15 to 18 minutes or until golden brown. Let them cool slightly on a wire rack.
Notes
- Cold Ingredients: Make sure your butter and cream cheese are fridge-cold. It makes for flakier biscuits!
- Buttermilk Sub: Out of buttermilk? No worries! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Biscuit Size: Using a smaller or larger biscuit cutter? Just remember, the bake time may vary, so keep an eye on ’em.
- Chive Swap: No chives? Green onions make a pretty good stand-in, so don’t sweat it.
- Freezer Friendly: Yup, you can freeze these babies! Just wrap them individually and store in a zip-top bag. Thaw and reheat when you’re ready to indulge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
