Parmesan Cheddar Chive Biscuits Recipe

If you love biscuits that are fluffy, cheesy, and packed with fresh flavor, you’re going to adore this Parmesan Cheddar Chive Biscuits Recipe. I absolutely love how these come out golden, tender inside, and loaded with a savory mix of two cheeses and fragrant chives — they’ve become my go-to when I want a little extra something at breakfast or alongside dinner. Stick with me, and I’ll share all the tips and tricks so you end up with perfect biscuits every time!

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Ingredients You’ll Need

The blend of simple pantry ingredients with fresh chives and two kinds of cheese is what makes this Parmesan Cheddar Chive Biscuits Recipe such a winner. Keep your butter cold and use freshly grated cheeses for the best texture and flavor.

• All-purpose flour: This gives your biscuits structure; make sure to spoon and level when measuring to avoid dry biscuits.
• Salt: Enhances all the flavors, don’t skip it!
• Baking powder: The main leavening agent that helps your biscuits rise beautifully.
• Baking soda: Works with the buttermilk to add tenderness and a slight lift.
• Black pepper: Freshly ground gives a subtle kick that complements the cheeses and chives.
• Cold unsalted butter: Cold is key here — it creates those flaky layers once baked.
• Shredded cheddar: Sharp or mild cheddar works, freshly shredded melts best.
• Shredded Parmesan: Adds a nutty, umami flavor that balances the cheddar.
• Chopped chives: Fresh chives brighten up the biscuit and add a gentle onion flavor.
• Buttermilk: The acid helps activate the baking soda and adds moisture and tang.

Variations

One of the things I love about this Parmesan Cheddar Chive Biscuits Recipe is how easy it is to make your own. I’ve tried swapping out cheeses and adding other herbs, and honestly, it makes a nice difference depending on what you’re craving or what you have on hand.

• Add cooked bacon: My family goes crazy for bacon bits stirred into the dough for a smoky twist.
• Use fresh rosemary or thyme: For a different herbaceous note that pairs beautifully with the cheeses.
• Substitute Greek yogurt for buttermilk: I did this once when I ran out of buttermilk and it still turned out wonderfully tender.
• Gluten-free option: You can experiment with a gluten-free flour blend, but adjust the liquid slightly as it might absorb differently.

How to Make Parmesan Cheddar Chive Biscuits Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 450°F (230°C) and line a large baking sheet with parchment paper to keep things non-stick and easy to clean. In a big mixing bowl, toss together your flour, salt, baking powder, baking soda, and freshly ground black pepper. Give it a quick stir so everything is well combined. This mix is your biscuit base!

Step 2: Cut in Cold Butter for Flaky Texture

This part’s critical! Add your cubed cold butter into the flour mixture. I like to use a fork to cut the butter in, breaking it down until the mixture looks crumbly — kind of like coarse cornmeal. The lumps of butter you see here are what create those flaky layers when baked, so don’t overwork it or you’ll lose that magic.

Step 3: Stir in Cheeses and Chives

Now toss in your shredded cheddar, Parmesan, and chopped chives. Stir them through the mixture well so every biscuit gets that perfect cheesy, fresh herb flavor in every bite.

Step 4: Bring the Dough Together with Buttermilk

Pour the buttermilk into the bowl and gently stir the dough until just combined. It’ll be slightly sticky but hold together. Resist the urge to overmix — a little roughness keeps the biscuits tender and fluffy.

Step 5: Shape and Cut Your Biscuits

Turn the dough out onto a lightly floured surface. Using floured hands, give it a quick knead — no more than 5-6 times. Then pat it into about a 1-inch thick rectangle. Use a 2½ inch biscuit cutter to cut out your biscuits. I usually reshaped the scraps and recut to end up with nine perfect biscuits.

Step 6: Bake Until Golden and Puffy

Place your biscuits on that lined baking sheet so they have room to puff up but aren’t too far apart. Pop them into the preheated oven, and bake for about 15-18 minutes until they’re beautifully puffed and golden brown. You’ll know they’re ready when you can smell that cheesy aroma filling your kitchen!

How to Serve Parmesan Cheddar Chive Biscuits Recipe

Garnishes

I love brushing the tops with a little melted butter right after baking—makes them shiny, rich, and even more irresistible. Sometimes I sprinkle fresh chopped chives on top for an extra pop of green freshness, especially when serving at brunch.

Side Dishes

These biscuits pair so well with simple tomato soup, a creamy chicken stew, or alongside scrambled eggs and bacon in the morning. They’re great for soaking up gravies or just eaten warm with a pat of butter.

Creative Ways to Present

For special occasions, I’ve arranged these on a rustic wooden board with bowls of honey butter and jam, alongside fresh herb sprigs. They also look charming stacked in a linen napkin-lined basket for family-style serving.

Make Ahead and Storage

Storing Leftovers

I store any leftover biscuits in an airtight container at room temperature for up to two days. I find they stay soft if you warm them slightly before serving, but they’re best fresh out of the oven.

Freezing

I often freeze unbaked biscuits after cutting them out by placing them on a baking sheet, freezing until solid, then transferring to a freezer bag. When ready, bake straight from frozen and add a few extra minutes to the bake time—such a time saver!

Reheating

To reheat, pop them in a 350°F oven for about 8-10 minutes until warmed through. Avoid microwaving if you want to keep the flakiness intact, as it tends to make biscuits chewy.

FAQs

Final Thoughts

This Parmesan Cheddar Chive Biscuits Recipe has become a beloved staple in my kitchen because it’s easy, forgiving, and so damn delicious. Every time I bake these, the cheesy aroma and fresh chives fill my heart and home with warmth. I really hope you give this a try — it’s one of those recipes that’s impressive yet totally doable, and I promise your family and friends will thank you for it. Happy baking, friend!

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