Cheddar Chive Buttermilk Biscuits

It’s been a while! The holidays are near and things are getting busy; well, you know how it is. But I was able to take time to make these delicious biscuits for a potluck last weekend. Biscuits…from scratch? Absolutely.

While it does save time popping open that can of pre-made (and cut) biscuits, especially since you need enough for 20+ people (and including seconds), it will never taste as good as biscuits from scratch. But actually, they’re quite easy to make and really takes all of about 10-15 minutes to prep. A good buttery and flaky biscuit is more about technique. So I’ll give you my tips early on in this post.

As with all buttery and flaky baked things, such as biscuits and pie crusts, you want the butter to be cold, very cold. You want to see white dots of butter in the dough as you’re rolling out the crust or cutting the biscuits. This will give you that nice buttery and flaky texture. Basically, you want the dough to be as cold as possible when you’re working with it so that the butter doesn’t soften. In recipes that call for cold butter cut into pieces, I’ll cut the butter on a plate and then stick it in the freezer to harden until ready for use. If you’re making it by hand using knives or a pastry cutter to cut the butter into the flour, stick those in the freezer too. If your bowl will fit, also put that in to cool it before use. And when you’re working with the dough, work quickly because your hands will start to melt the butter as you handle it.

When it comes to rolling out the dough, I prefer to pat it with my hands to roll/stretch it out. You want to disturb the gluten as little as possible so that the biscuit remains soft. Rolling it out with a pin is too disruptive.

If you can, stretch out the dough super thin and fold it over itself 2-3 times. These folds help create the layers in biscuits.

When cutting the biscuits out, if you don’t have a cookie cutter, use something with a slightly sharper edge. A dull cutter can compress the biscuit’s edge, causing it to not rise properly. I used the rim of a wine glass.

When placing them on a baking sheet, make sure that the biscuits are slightly touching each other. This will help them rise upwards, not outwards to the side.


  1. Preheat oven to 450F and grease or line with parchment paper or foil, a baking sheet.
  2. In a large bowl, mix together the flour, baking powder, sugar and salt.
  3. Using a food processor, or pastry knife if making by hand, cut the butter into the flour mixture.
  4. Make a well in the center and pour in the buttermilk.
  5. Add in the chives and cheddar.
  6. Stir until just incorporated and dough is loose.
  7. Knead dough for about 1 minute, as it then should become smooth.
  8. Pat the dough out until it becomes at most 1/4″ thick.
  9. Fold the dough in half.
  10. Cut out biscuits and place, slightly touching one another, onto the baking sheet.
  11. Bake 10-15 minutes, or until slightly browned

Classic Buttermilk Pancakes

Pancakes are perfect for lazy Sunday brunches. I especially like them when the weather starts turning a bit chilly and you want a hearty first meal to keep you warm. Pancakes are pretty simple to make and all you need is some practice. This recipe is for a basic, slightly thick, buttermilk pancake. I used the recipe and made three different kinds for brunch: plain, blueberry, and chocolate chip-banana. I thought I’d give you guys the tips first before you read the recipe so you can keep them in mind as you plan your pancake meal.


  1. Place a heat-proof platter into the oven. Preheat the oven to 200F.
  2. In a large bowl, mix together the flour, sugar, salt and baking powder.
  3. Make a well in the center of the flour mixture and add in the egg, buttermilk, and butter.
  4. Stir together until the flour mixture is just incorporated.
  5. Let batter rest for at least 10 minutes.
  6. Rub some of the extra, unmelted butter onto a cast iron skillet or griddle and heat on medium-high.
  7. After the skillet gets hot, pour in 1/4 cup (or a small ladle-full) of batter onto the skillet and reduce the heat to medium-low.
  8. When bubbles rise to the surface of the batter and the edges harden, flip over the pancake.
  9. Cook until the bottom is golden and the centers are cooked.
  10. Remove the pancake from the skillet and place on the warm platter in the oven until ready to serve.
  11. Rub some more extra butter onto the skillet and repeat with the remainder of the batter.
  12. Serve with maple syrup.

Cook’s Notes

If you want your pancakes to be even lighter and fluffier, separate the egg whites. Beat the egg yolk and mix that in first. Then beat the egg white until fluffy and peaks form. Fold in the egg white into the batter.

It’s important to let the pancake batter rest for at least 10 minutes before you start cooking. This time allows the baking powder to make the batter airy and fluffy.

Even though you initially heat the cast iron skillet or griddle on medium-high, reduce the temperature to medium-low for cooking the pancakes.

When you pour the batter into skillet, make sure that it’s in an even layer. Otherwise, the outside will burn while the inside will not fully cook through.

If you want different mix ins, such as blueberries or banana slices, spread them on top of the pancakes right after you pour the batter into the skillet instead of mixing them into the bowl of batter. For blueberries especially, this will prevent them of breaking and turning the batter blueish-purple. This way, you can also make different types of pancakes with one bowl of batter.