Chives and Cream Cheese Biscuits

a few chive and cream cheese biscuits on a plate garnished with fresh chives.

5 from 1 vote

Chives and Cream Cheese Biscuits

This Chive and Cream Cheese Biscuit recipe is the showstopper you've been waiting for! Imagine biting into layers of buttery, flaky perfection, followed by a surprising tang from the cream cheese and a pop of freshness from the chives. Whether you're looking to elevate your brunch game or need the ultimate side dish, these biscuits are your one-way ticket to flavor town.

Prep Time15

Cook Time18

Total Time33

Course: Bread, Side Dish

Cuisine: American

Keyword: cheese biscuits, cream cheese biscuits

Servings:

Calories: 141kcal

Author: Joanna Cismaru

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

US Customary - Metric

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 8x11 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.

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