Bake tender cheddar and chive cream biscuits in about 40 minutes, with easy dough-handling tips, a complete recipe, and useful biscuit-cutting tools.

A warm biscuit can turn a simple supper into something everyone lingers over. These cheddar and chive cream biscuits have golden edges, a tender middle, and enough savory flavor to serve without a spread. Heavy cream supplies the richness, so there is no butter to cut into the flour and no mixer to wash afterward.

Make a batch while the rest of dinner comes together, then bring them to the table in a towel-lined basket. They are especially welcome beside a crisp salad or roasted vegetables. The dough needs a gentle hand, a little flour on the counter, and just enough mixing to hold together.

What makes a cream biscuit different?

Heavy whipping cream provides both liquid and fat. Use cream labeled about 36% milk fat; milk or half-and-half will not give the same result. Keep it cold until you are ready to mix. Sharp cheddar adds a pleasantly savory bite, and finely chopped chives spread their mild onion flavor through the dough.

Measure flour lightly by spooning it into the cup and leveling the top, or use the weight below. Packing flour into the cup can make the dough dry. Once the cream goes in, stir only until the loose flour is nearly gone. A rough-looking dough is fine; repeated kneading makes these biscuits tougher.

Cut evenly for an even bake

Pat or gently roll the dough to an even three-quarter-inch thickness. Dip the cutter in flour, press straight down, and lift straight up without twisting. Cut the rounds close together to reduce scraps. Gather what remains once, press it together gently, and cut the last biscuits. Those final rounds may look a little more rustic, which suits a supper basket just fine.

Recipe Card: Cheddar and Chive Cream Biscuits

Prep time: 15 minutes
Cook time: 16–20 minutes
Cooling time: 5 minutes
Total time: 36–40 minutes
Yield: About 8 biscuits using a 2 3/4-inch cutter

Ingredients

• 2 cups all-purpose flour (240 grams), plus a little for the counter and cutter
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded sharp cheddar (4 ounces / 113 grams)
• 2 tablespoons finely chopped fresh chives
• 1 1/4 cups cold heavy whipping cream, plus up to 2 tablespoons if needed
• 1 tablespoon additional heavy cream for brushing the tops

Numbered directions

1. Wash your hands. Rinse the chives under running water, dry well, and chop. Heat the oven to 425°F with a rack in the middle. Line a large baking sheet with parchment rated for that temperature.
2. In a large bowl, stir the flour, baking powder, salt, and pepper together thoroughly. Add the cheddar and chives, tossing to distribute them and separate clumps of cheese.
3. Pour in 1 1/4 cups cold cream. Fold with a sturdy spoon or spatula until a shaggy dough forms. If loose, dry flour remains that will not join the dough when gently pressed, add extra cream one tablespoon at a time, using only what is needed.
4. Turn onto a lightly floured counter. Press the dough together gently a few times, then pat or lightly roll to 3/4 inch thick. Avoid kneading until smooth or adding large amounts of extra flour.
5. Cut rounds with a floured 2 3/4-inch biscuit cutter. Transfer to the baking sheet, leaving about 1 inch between biscuits. Gently gather and recut the scraps once. Brush the tops lightly with the remaining tablespoon of cream.
6. Bake for 16–20 minutes, until the tops and bottoms are golden. Split one center biscuit to check: the middle should look set and fluffy, with no wet dough or raw flour pockets. If necessary, bake a few minutes longer; ovens and biscuit thickness vary.
7. Rest on the pan for 5 minutes, then transfer to a basket and serve warm. Use a clean utensil for the doneness check, and remember that melted cheese inside will be hot.

Notes

Use baking powder, not baking soda. Keep the cheddar shreds small so they distribute evenly. If your kitchen is warm and the dough becomes sticky, refrigerate it briefly before cutting rather than working in lots of flour. A smaller cutter makes more biscuits and may shorten the baking time, so check early. This recipe contains wheat and milk; check packaged ingredients for additional allergens.

Storage and food safety

Do not taste raw dough: flour is a raw food and needs baking. Wash hands, utensils, and counters after handling flour, following FDA flour-safety guidance. Refrigerate leftover biscuits within 2 hours, or 1 hour above 90°F, in a covered container at 40°F or below. Use within 3–4 days. Freeze for up to 2 months for best quality and thaw in the refrigerator. Reheat refrigerated leftovers to 165°F, following USDA leftover guidance; cover loosely with foil in the oven to limit drying.

Shop This Recipe

• SCALLOP BISCUIT / COOKIE CUTTER, SET OF 3 — $8.99. The set includes 1.75-, 2.25-, and 2.75-inch stainless steel cutters with plastic handles. Use the largest for this recipe. Hand washing is recommended; the featured photo shows the three cutters.
• Mrs. Anderson's Baking Beechwood Rolling Pin, 10in — $21.99. Its beechwood barrel and steel ball bearings help you roll with light pressure. Wipe with a damp cloth and dry promptly.

Patting the dough by hand works too. Choose the tools that fit your baking routine; both linked products were available at publication, and their pages show current stock.

Tags

Biscuit Baking Tips Cheddar Biscuits Chive Recipes Cream Biscuits Kiss the Cook

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