• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker

Oh So Delicioso logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Bread » Chive and Cheddar Cheese Biscuits and Gravy

    Published: Sep 18, 2015 · Modified: Nov 29, 2018 by Desarae

    Chive and Cheddar Cheese Biscuits and Gravy

    Jump to Recipe Print Recipe
    An overhead shot of cheddar cheese biscuits and gravy

    I've professed my obsession for biscuits and gravy here and here. I wanted cheddar, and I wanted chives. These Chive and Cheddar Cheese Biscuits are easy to make and full of flavor. Team those with a creamy sausage gravy and your in comfort food heaven!

    Cheddar cheese Biscuits and Gravy on a white plate topped with chives

    How To Make The Perfect Cheese Biscuits

    You'd think I'd have a pastry cutter, but apparently that's the one thing that will eternally escape my memory when I'm at Target. Hate that. Use two knives until the grated butter and shortening are somewhat incorporated, then I like to use my hands to crumble it all together until the fats are really ground in and your dough has a coarse meal.

    After you assemble your cold, chilled dough, gently pat it out, then roll it into thirds and onto itself. Then pat it out again, and cut your rounds. This helps to give it the flaky layers you want! And when you push down your cutter (or cup, whatevs), don't twist as you push, simply push down. Don't disrupt the flake.

    The dough will be shaggy, but with all the butter and shortening and cheese, it'll come together. I promise. If you really want to ensure a light, flaky biscuit, simply cut your dough into squares to skip the whole re-shaping and re-cutting process that happens when you're cutting out shapes. The lighter the hand, the lighter the biscuit.

    An overhead shot of ingredients in a bowl to make cheese biscuits

    A photo of dough on a work surface to make cheese biscuits An overhead shot of cheese biscuits cut out with a cutter sitting on a work surface

    Making Sausage Gravy

    So I kinda dig making gravy. It's an art, and as long as you're not rushed and have all the time in the world, I dare compare it to a dance. It tells you what it needs and you follow. Make the roux with the sausage drippings and flour, and slowly add a little milk at a time. A little more, cook, a little more, whisk. Season, a little more, cook and bubble. Let it guide you! Then guide that spoonful right into your mouth. What is happening here people, this is a cooking blog?! Shut up and get back to the food!

    A photo of the base of a gravy sauce getting made in a pan to then pour over cheese biscuits

    Top Tip For Making Cheese Biscuits

    Chill your pan in the freezer for 5-8 minutes if you can fit in there, otherwise stick it in the fridge until they're well-chilled. This also helps with the puffy, tall flaky biscuits! Get pretty close to finishing up your gravy, then pop them in your hot oven.

    A stack of cheese biscuits on a white surface

    Take 'em out and set them on a cooling rack, smother with sausage gravy and all the chives you can stand.

    Don't worry, I put tons more after I snapped these photos, I just had to make it look pretty. You could even sprinkle more shredded cheddar on top. Or gruyere, or goat cheese, or all of the above.

    An overhead shot cheese biscuits and gravy topped with chopped chives

    So much love for these here biscuits.

    A side shot of cheddar cheese biscuits and sausage gravy and topped with chives

    If you tried these Chive and Cheddar Cheese Biscuits and Gravy or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Cheddar and Chive Biscuits and Gravy

    These Chive and Cheddar Cheese Biscuits are easy to make and full of flavor. Team those with a creamy sausage gravy and your in comfort food heaven!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour
    Servings: 18 servings
    Calories: 263kcal
    Author: Kadee & Desarae

    Ingredients

    Cheddar and Chive Buttermilk Biscuits

    • 3 cups all-purpose flour plus more for surface
    • 1 cup cake flour not self-rising
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 ½ teaspoons salt
    • 2 tablespoons granulated sugar
    • 1 stick cold unsalted butter grated, plus 1 tablespoon melted butter for brushing
    • ½ cup vegetable shortening or lard
    • ½ c sharp cheddar cheese grated
    • 2 Tablespoon chopped chives plus additional for garnish
    • 1 ¼ cups buttermilk

    Sausage Gravy

    • 1 lb sausage
    • ¼ c all-purpose flour
    • 2 cups milk
    • salt
    • pepper
    • cayenne
    • paprika

    Instructions

    • Sift together flours, baking powder, baking soda, salt, and sugar.
    • Grate butter. Using a pastry cutter or two knives, cut in butter and shortening until mixture resembles coarse meal. Add cheddar cheese and chives.
    • Make a well in center, and add buttermilk. Mix just until dough holds together.
    • Preheat oven to 425.
    • Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter without twisting. Place rounds 2 inches apart on baking sheet. Gather scraps, and repeat. Brush tops with melted butter. Chill in fridge 10 minutes before baking.
    • Bake until golden brown, 15 to 18 minutes.
    • While biscuits are baking, cook sausage in large frying pan. Drain sausage, reserving grease. Set sausage aside and place grease back into pan. If you have less than about ¼ c, add oil (canola, vegetable).
    • Whisk equal amount of flour into grease, brown 1-2 minutes.
    • Whisk in milk a little at a time until desired consistency is reached.
    • Add half of sausage back in (save remaining half for another use or add it all in if you'd like), season to taste. Serve over biscuits, garnish with additional chopped chives.

    Nutrition

    Calories: 263kcal | Carbohydrates: 24g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 453mg | Potassium: 184mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1.5mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

     

    « Beef Noodles
    Overnight Crockpot Apple Pear Butter »

    Reader Interactions

    Comments

    1. Emily Kemp says

      June 08, 2018 at 3:43 am

      5 stars
      That gravy sounds so delicious and I can't wait to try making my own biscuits!

      Reply
    2. Sarah Osborne says

      December 10, 2015 at 3:45 pm

      This sounds divine! I NEED to make these.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Oh So! A cooking lifestyle blog sharing recipes, DIY, decor and more. Come join the fun for foodie and family love. click to read more!

    Our story →

    Popular

    • smoked turkey breast on platter with fruits and garnish
      The BEST Smoked Turkey Breast Recipe
    • three cups of grape juice, ice, and grapes
      Homemade Grape Juice (no juicer required)
    • Easy zucchini bread on a wire cooling rack lined with parchment paper. There are two slices cut.
      Easy Zucchini Bread Recipe
    • pina colada in wine glass with umbrella
      Virgin Pina Colada
    • Email
    • Facebook
    • Instagram
    • Pinterest
    RSS Feed | Daily Emails

    Copyright © 2023 · OH SO DELICIOSO