About This Cheddar and Chives Biscuits with Rosemary Honey Butter Recipe
Layers of flaky layers baked to golden brown perfection and brushed with mouthwatering herbed honey butter — I’ve been in love with this simple yet divine cheddar and chives biscuit recipe.
Did you know that these tasty, fluffy, light, cheesy piles of goodness developed from “Hardtack” — a flat, hard bread commonly used as military rations in the 17h century? Surely dry and unappealing compared to these beauties!
Made with baking powder, these cheddar biscuits do not require time to rise, are quick to whip up, and are much easier to handle than traditional yeasted doughs. They can be served for breakfast with butter or stuffed with meats and vegetables as a snack or light lunch.
In this recipe, I’ve stacked my biscuits high, packed them full of cheddar and chives, and topped them with a layer of sweet rosemary butter. The sweetness of the butter beautifully cuts the cheesy flavors while complementing the airy, fluffy biscuits.
If you only try one cheddar biscuit recipe this year, make it this one!
What You Need for This Cheddar and Chives Biscuits with Rosemary Honey Butter Recipe
- Flour: I used plain, all-purpose flour to make the biscuits smooth and soft.
- Baking Powder: Make sure it’s fresh! This is what makes the biscuits rise so beautifully.
- Butter: Use butter straight from the fridge rather than softened, so it incorporates into the flour more easily.
- Buttermilk: This gives the biscuits a lovely tang and keeps them soft for longer.
- Cheddar Cheese: I used a block of cheddar and grated it fresh as I find it adds more flavor than pre-grated.
- Fresh Chives: Fresh herbs are the best way to get a burst of flavor in each bite.
- Salt: It enhances the dough.
- Fresh Rosemary: They add a woody flavor to balance out the sweetness of the butter.
- Honey: It adds a little sweetness to the herby butter for another dimension of flavor.
- Chives/Rosemary: Fresh herbs can be substituted for dried ones. If using dried, substitute one teaspoon for each tablespoon of fresh herbs.
- Buttermilk: If you cannot find buttermilk, you can substitute an equal amount of Greek yogurt, but the buttermilk really adds a depth of flavor that can’t be beaten. Try and track it down if you can!
- Butter: Salted or unsalted butter will work.
- Honey: You can use agave or brown rice syrup instead or skip it altogether. Honey adds a little sweetness, but it’s not strictly necessary.
What is the difference between milk and buttermilk?
Buttermilk is the tangy, delicious liquid left behind after making butter. It has a unique flavor that adds another dimension to baked goods. Yogurt will work as a replacement and won’t affect the texture; the biscuits will just have a slightly different flavor.
How can I make sure my biscuits rise?
These biscuits use baking powder as a raising agent, so make sure your baking powder is fresh.
How long will these keep?
The biscuits will keep for three days in an airtight container. You can also keep leftover butter in the fridge.
Can I freeze these biscuits?
Yes, these freeze well. Simply wrap each individual biscuit tightly in food wrap and store them in the freezer for up to 3 months.
Cheddar and Chive Biscuits with Whipped Rosemary Honey Butter
These cheddar and chive biscuits are beautifully crispy on the outside and soft, tender, and full of cheese on the inside.
Yield: 10 servings
For the salted Rosemary Honey Butter:
How To Make Cheddar Biscuits with Rosemary and Honey Butter Step By Step
Preheat the oven to 425°F/220°C. Line a baking tray with baking paper and set aside.
Whisk the flour, baking powder, and salt together in a large bowl to remove any lumps. Add the cubed butter.
Rub the butter into the flour mixture with your fingertips or use a pastry blender until the mixture resembles powdery breadcrumbs. Then, make a well in the center and add buttermilk.
Add cheddar cheese and chives and mix with a wooden spoon.
Bring the mixture together with your hands and press it into a large ball.
Turn out onto a floured surface and press into a square approximately 3cm thick. Flour a circular cookie cutter (or an upturned cup). Cut out six biscuits. Gather the remaining dough and repeat until you have used all the dough.
Place onto the prepared baking tray and use a pastry brush to brush with additional buttermilk. Sprinkle on any extra cheese. Bake for 12-15 minutes until golden on the outside and beautifully risen. Allow to cool.
While the biscuits are baking, start making the honey butter. Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment and beat the butter for 4-5 minutes until light and fluffy.
Chop the rosemary as finely as possible and add it to the bowl along with the honey. Beat until well combined. Place in the fridge to harden slightly. When the biscuits are warm, serve them with rosemary honey butter.
- Make sure to chop the rosemary as finely as possible, so the flavor spreads through the butter as it’s mixed.
- You can add extra bits such as diced bacon, jalapeños, garlic, or your favorite seasoning blend at the beginning of step 4.