Name: Cheddar Chive Biscuits
Prep time: 10 min
Cook time: 20 min 15 s
Total time: 30 min 15 s
Yield: 12
Cuisine: Amercan
Ingredients: 2 cups unbleached, all-purpose white flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 2 teaspoons sugar; 1 teaspoon coarse Kosher salt; 1 cup buttermilk (cold); ½ cup (1 stick) butter, melted and cooled for about 5 minutes; 1 cup shredded sharp cheddar cheese; 2 tablespoons dried chives (or 1/4 cup fresh chopped chives)

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I’ve kicked up my traditional buttermilk biscuits and added loads of cheddar and chives. My Cheddar Chive Biscuits are absolutely mouth watering whether cooked in the oven or over a campfire.

Cheddar Chive Biscuits

There is nothing better than hot fresh biscuits, Cheddar Chive Biscuits, cooked over an open fire. The best part about these cheddar chive biscuits is that there is no need to roll them out, just drop them by large spoonfuls into the skillet. After the biscuits are finished, I take them out of the pan and whip up some cream gravy for a delicious campfire breakfast. These biscuits are also a good side dish at supper time too.

However, just because I make these over a campfire doesn’t mean they aren’t perfect for cooking in the oven too. I usually still use my cast iron pan, but when I’m in a hurry I just use my favorite rimmed cookie sheet.

How to Make Cast Iron Biscuits

There is just something magical that takes place when making cast iron biscuits, whether you are making these cheddar chive biscuits or your grandmother’s secret family recipe. Anything made in cast iron is delicious.

Nothing special needs to be done in order to cook the biscuits in the oven. Just make the biscuits and instead of adding them to baking sheet, place them in a seasoned cast iron pan. Use caution when removing from the pan from oven and use heavy duty oven mitts.

However, cooking these cheddar chive biscuits (or any biscuit really) over an open fire requires a little more skill and perfect heat. Place cast-iron skillet over low fire (or hot coals) for 8 minutes and then rotate pan and continue cooking for an additional 7 to 10 minutes or until biscuits are lightly golden.

Cast Iron Skillet Biscuits Without Buttermilk

Making cast iron skillet biscuits without buttermilk is easy. Just swap it for regular milk. The taste will change slightly but they are still delicious. However, if you just don’t have buttermilk and you don’t want to go to the store, it’s easy to make buttermilk at home. In fact, that’s what I normally do.

How to Make Buttermilk from Regular Milk

In a one cup liquid measuring cup, add one tablespoon of lemon juice (fresh or bottled) or white vinegar. Fill the measuring cup to the top with regular milk (in fact, this works great with soy, almond or other other nut milks). Stir gently and let the milk sit for 10 minutes. It will curdle slightly and then you can use in desired recipe.

Cast Iron Biscuits From Scratch

This Cheddar Chive Biscuit recipe is so dang easy that there is pretty much no reason not to make them from scratch. Using melted butter means they come together fast without needing to a pastry cutter to cut in the butter. Seriously, you can pull this recipe together in about 10 minutes.

My plain original buttermilk biscuit recipe is in my book, Live Fire BBQ & Beyond and they are freaking amazing. I usually dig out my cast iron skillet for these biscuits, but it’s totally fine to make them on a regular rimmed baking sheet too.

Cheddar Chive Biscuits

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes 15 seconds

Total Time: 30 minutes 15 seconds

I've kicked up my traditional buttermilk biscuits and added loads of cheddar and chives. My Cheddar Chive Biscuits are absolutely mouth watering whether cooked in the oven or over a campfire.

Ingredients

2 cups unbleached, all-purpose white flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons sugar
1 teaspoon coarse Kosher salt
1 cup buttermilk (cold)
½ cup (1 stick) butter, melted and cooled for about 5 minutes
1 cup shredded sharp cheddar cheese
2 tablespoons dried chives (or 1/4 cup fresh chopped chives)

Instructions

Preheat oven to 425F
In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.
Combine buttermilk and cooled, melted butter in a medium bowl, stirring until thickened and slightly lumpy. Add buttermilk mixture, cheese, and chives to dry ingredients and stir until incorporated.
Using a greased ¼-cup dry measure (or two large spoons), scoop batter and drop onto a 12-inch cast-iron skillet (or rimmed baking sheet sprayed with nonstick cooking spray). Repeat with remaining batter, spacing biscuits about 1½ inches apart.
Place cast-iron skillet (or pan) in preheated oven for 15-18 minutes or until biscuits are lightly golden.
Cool slightly before serving and brush with additional melted butter to the tops of cooked biscuits if desired.

Notes

How to Make Buttermilk from Regular Milk:

Cooking Over a Fire:

Cooking the biscuits over an open fire requires a little more skill and perfect heat. Place cast-iron skillet over low fire (or hot coals) for 8 minutes and then rotate pan and continue cooking for an additional 7 to 10 minutes or until biscuits are lightly golden.