Fluffy Chive and Cheddar Biscuits Recipe with Easy Honey Butter Spread

“Hand me that bowl,” my neighbor Linda said the other Saturday morning, as she whipped up what she called her “secret weapon” for brunch. I wasn’t expecting much — just another typical biscuit recipe, right? But as soon as those fluffy chive and cheddar biscuits came out of the oven, my kitchen smelled like a cozy little bakery, and honestly, I was hooked. The way the cheddar melted just right and how the chives added a subtle zing was something I hadn’t tasted before in a biscuit.

What made it even more memorable was Linda’s honey butter spread. I mean, who thinks to mix sweet honey with creamy butter and slather it on warm biscuits? It was like a perfect little dance of flavors. I remember almost dropping one because I got distracted by our chat and the neighbor’s dog barking outside. Maybe you’ve been there—trying to balance the joy of good food with the chaos of the moment.

That morning, I brought home the recipe, scribbled on a slightly crumpled napkin, and started testing it myself. After a few tweaks and a couple of mess-ups (yes, I forgot baking powder once), this version became my go-to. It’s the kind of biscuit that makes you close your eyes after the first bite and say, “Yep, this is it.” If you love comfort food with a bit of flair, these biscuits and honey butter are going to charm your taste buds.

Why You’ll Love This Recipe

Cooking these fluffy chive and cheddar biscuits with honey butter isn’t just about making bread—it’s about creating a warm, satisfying experience you’ll want to repeat. I’ve tested this recipe multiple times, tweaking the cheddar-to-chive ratio and the butter texture, to bring you a biscuit that’s tender, flaky, and packed with flavor.

• Quick & Easy: Ready in under 30 minutes, perfect when you’re short on time but craving something special.
• Simple Ingredients: Uses common pantry staples and fresh herbs you can find year-round.
• Perfect for Brunch or Cozy Dinners: Whether it’s a weekend treat or a side for your favorite soup, these biscuits fit right in.
• Crowd-Pleaser: From kids to grown-ups, the combo of sharp cheddar and fragrant chives gets rave reviews every time.
• Unbelievably Delicious: The honey butter adds a sweet contrast that makes the biscuits feel extra indulgent without being overpowering.

This recipe isn’t just another cheddar biscuit. The trick is folding the dough just enough to keep it tender but still fluffy and light. Plus, the honey butter is a must-try twist—creamy, sweet, with just a hint of salt that balances everything perfectly. Honestly, it’s the kind of thing that turns an ordinary breakfast into a little celebration.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and if you have fresh chives on hand, you’re just about set to go.

• All-purpose flour: 2 cups (240g) – I recommend King Arthur for consistent texture
• Baking powder: 1 tablespoon – helps the biscuits rise perfectly
• Baking soda: ½ teaspoon – adds a slight lift and tenderness
• Salt: 1 teaspoon – balances all the flavors
• Unsalted butter: 6 tablespoons (85g), cold and cubed – cold butter is key for flaky layers
• Sharp cheddar cheese: 1 cup (110g), shredded – use a good quality aged cheddar for the best flavor
• Fresh chives: 2 tablespoons, finely chopped – adds bright, mild onion flavor
• Buttermilk: ¾ cup (180ml), cold – I prefer full-fat for richness, but low-fat works too

For the honey butter spread:

• Unsalted butter: 4 tablespoons (56g), softened
• Honey: 2 tablespoons – raw or wildflower honey adds a nice depth
• Sea salt: a pinch – to cut through the sweetness

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes. For dairy-free options, swap butter for coconut oil and use almond or oat milk with a splash of vinegar.

Equipment Needed

• Mixing bowls: One large for dry ingredients, one medium for wet ingredients
• Baking sheet: Rimmed, lined with parchment paper or a silicone mat
• Pastry cutter or food processor: To cut butter into flour – if you don’t have one, two knives or your fingers work fine
• Measuring cups and spoons: Accurate measurements help keep the biscuits consistent
• Grater: For shredding cheddar cheese finely
• Sharp knife or biscuit cutter: To shape the biscuits; a 2.5-inch round cutter is ideal

I’ve tried using a food processor and hand-mixing for this recipe. Both work, but hand-mixing gives you a better feel for when the dough is just right. Also, don’t skip chilling the butter—it’s the secret weapon for flaky biscuits. If you’re on a budget, a simple box grater and a sturdy butter knife can replace specialized tools without sacrificing quality.

Preparation Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Give it a good stir to distribute everything evenly.
3. Cut in the butter: Add 6 tablespoons (85g) cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. This is crucial for flaky layers.
4. Add cheese and chives: Stir in 1 cup (110g) shredded sharp cheddar and 2 tablespoons finely chopped fresh chives. Mixing these in now ensures every biscuit bursts with flavor.
5. Combine wet ingredients: In a separate bowl, pour ¾ cup (180ml) cold buttermilk.
6. Form the dough: Make a well in the center of the dry ingredients and pour in the buttermilk. Using a wooden spoon or spatula, gently stir until the dough just comes together. Don’t overmix; it should be slightly sticky but manageable.
7. Turn out and fold: Lightly flour your work surface and turn the dough out. Fold it over onto itself 3-4 times to create layers, but don’t knead it like bread. Pat it into a 1-inch (2.5 cm) thick round.
8. Cut the biscuits: Using a 2.5-inch (6 cm) biscuit cutter or a sharp knife, cut out rounds. Press straight down without twisting to help the biscuits rise evenly. Gather scraps, gently pat together, and cut more biscuits until all dough is used.
9. Bake: Place biscuits on the prepared baking sheet about 1 inch (2.5 cm) apart to encourage crisp edges. Bake for 12-15 minutes until golden brown on top. The kitchen will fill with that irresistible cheesy, buttery aroma.
10. Make the honey butter: While biscuits bake, combine 4 tablespoons (56g) softened unsalted butter, 2 tablespoons honey, and a pinch of sea salt in a small bowl. Stir until smooth and creamy.
11. Serve warm: When biscuits come out, let them cool for 5 minutes, then split and slather generously with honey butter. The butter melts into every crumb, making them truly irresistible.

If the dough feels too dry, add a tablespoon of buttermilk at a time. If it’s too sticky, sprinkle a little more flour. The key is gentle handling and warm oven temperature to get that signature fluffiness. Trust me, the smell alone will pull you back to the kitchen every time.

Cooking Tips & Techniques

Here’s the scoop from my kitchen trials. First, keep your butter cold—warm butter ruins the texture. I learned that the hard way once, and the biscuits turned out dense and greasy. Also, resist the urge to overmix the dough; it’s tempting to keep stirring, but that can activate gluten and toughen the biscuits.

When cutting biscuits, press straight down without twisting the cutter. Twisting seals the edges and prevents proper rising. I used to twist all the time—rookie mistake. Another tip: chilling the dough for 10-15 minutes before cutting can help keep the butter cold if your kitchen is warm.

Timing matters too. Get everything ready before preheating the oven so you can pop them in immediately once formed. Biscuits love a hot oven—it gives them that golden crust and soft inside. If you bake them at a lower temperature, you might end up with pale, crumbly biscuits.

Finally, multitask by making the honey butter while the biscuits bake. It’s a simple touch that makes a huge difference. My advice? Taste the honey butter before spreading—it might need a pinch more salt depending on your sweetness preference.

Variations & Adaptations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend. Add 1 teaspoon xanthan gum if your blend doesn’t include it to help with structure.
• Herb Variations: Swap chives for fresh rosemary or thyme for a different herbal note. I once tried dill and it was surprisingly fresh and bright!
• Cheese Options: Use smoked gouda or pepper jack for a smoky or spicy twist. Just make sure to shred finely for even melting.
• Dairy-Free: Replace butter with coconut oil and buttermilk with almond milk plus a splash of apple cider vinegar.
• Baking Method: Try baking these biscuits in a cast-iron skillet for a crispier bottom crust and rustic look.

I once made these biscuits with a combo of cheddar and parmesan, and the flavor was next level—sharp, nutty, and perfect for serving alongside tomato soup.

Serving & Storage Suggestions

Serve these fluffy chive and cheddar biscuits warm, fresh from the oven, generously spread with honey butter. They’re fantastic alongside soups, stews, or a simple salad. For brunch, pair with scrambled eggs and smoked salmon or crispy bacon.

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to one month. Reheat in a 350°F (175°C) oven for about 10 minutes to bring back that fresh-baked texture. Microwave reheating works but can make them a bit chewy.

Flavors actually deepen overnight, so if you have the patience, try slicing and toasting them the next day—spread with a little extra honey butter for a sweet-salty treat. I often make a double batch just to have some ready for quick breakfasts.

Nutritional Information & Benefits

Each biscuit (without honey butter) contains approximately 180 calories, 10g fat, 18g carbohydrates, and 5g protein. The sharp cheddar adds a good dose of calcium and protein, while chives contribute small amounts of vitamins A and C along with antioxidants.

This recipe is moderately indulgent but balanced, especially if paired with a fresh veggie side. Using buttermilk instead of regular milk adds a pleasant tang and tender crumb without heavy cream. For low-sodium diets, reduce added salt and choose low-sodium cheese.

From a wellness perspective, making biscuits from scratch lets you control ingredients and avoid preservatives found in store-bought versions. Plus, the combo of fresh herbs and quality cheese makes this a satisfying comfort food that feels a bit special without going overboard.

Conclusion

If you’re looking for a biscuit that’s tender, flavorful, and just a little bit fancy without the fuss, these fluffy chive and cheddar biscuits with honey butter are a winner. The balance of savory cheese, fresh chives, and that sweet buttery spread is something I find myself craving on quiet weekend mornings and busy weeknights alike.

Feel free to tweak the herbs or cheese to your liking—this recipe is forgiving and meant to be enjoyed your way. Honestly, I keep coming back to it because it’s simple, dependable, and honestly, kind of magical in its mix of textures and flavors.

Give it a try, and let me know how you make it your own! Share your tweaks, photos, or any questions in the comments—I love hearing your kitchen stories. Now, go ahead and get baking—your taste buds will thank you.

FAQs

Can I make these biscuits ahead of time?

Yes! You can prepare the dough, cut the biscuits, and refrigerate them overnight. Bake directly from the fridge, adding a couple of extra minutes to the baking time.

What if I don’t have fresh chives?

Dried chives can work but use about half the amount since they’re more concentrated. Fresh herbs are best for bright flavor, though.

How do I know when the biscuits are done?

They should be golden brown on top and sound hollow when tapped on the bottom. A toothpick inserted should come out clean.

Can I freeze the baked biscuits?

Absolutely! Let them cool completely, then freeze in an airtight container. Reheat in the oven for best texture.

Is there a way to make these biscuits vegan?

Yes! Use vegan butter and a plant-based milk mixed with vinegar instead of buttermilk. Nutritional yeast can add a cheesy flavor substitute.

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