Fluffy, golden biscuits baked with sharp cheddar, fresh chives, and a tangy twist from Greek Yogurt. Ready in under an hour, they're buttery-soft inside with crispy edges that beg for a swipe of melted butter.
I've baked more biscuits than I can count, but these savory cheddar biscuits are different in the best way; they're soft, perfectly cheesy, and layered with real flavor. Greek yogurt gives them a light, almost airy crumb, while keeping that satisfying richness you expect from classic Southern-style biscuits.
When I first tested this recipe, I swapped buttermilk for yogurt out of curiosity (and because, let's be real, that's what I had in my fridge). What came out of the oven was a biscuit that made me stop and whisper, "Okay, these are staying on the weekend rotation."
Want the classic version?
If you're craving a classic, ultra-fluffy biscuit without the cheddar, check out my recipe for Greek Yogurt Biscuits (still fluffy and delicious, and you won't miss the buttermilk, promise!).
So, let's talk about what makes these biscuits actually work.
Key Ingredients for Flavor & Texture
The Base:
All-purpose flour, baking powder, and baking soda build structure and give the biscuits their light, fluffy lift.
The Richness:
Cold grated butter and full-fat Greek yogurt create flaky layers with a soft, tangy crumb that stays moist inside.
The Flavor:
Sharp cheddar, fresh chives, and a touch of honey bring balance, salty, savory, and just enough sweetness to round it out.
Finishing Touches:
A quick brush of milk before baking adds shine, while melted butter and flaky salt after baking make them irresistibly delicious.
How to Make Cheddar Biscuits
Let's start by making the base. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Next, add the grated cold butter. Grating the butter allows it to blend quickly, resulting in flaky layers.
If you're considering skipping this step, you can cube the butter instead. However, grating ensures even distribution and helps prevent overmixing.
In a separate bowl, whisk together the Greek yogurt, honey, milk, and egg until smooth. Pour the yogurt mixture into the flour mixture. Use a spatula to fold the dough together until it just starts to come together. Add the shredded cheddar and chives. Fold gently just until combined.
Turn the dough out onto a lightly floured surface (flour your hands as needed). Gently pat it into a rectangle about 1 to 1¼ inches thick.
Fold the right side of the dough over the middle.
Fold the other side over the top.
Rotate the dough 90 degrees and gently pat it back into a rectangle. This creates layers that help the biscuits rise. Repeat the steps twice.
Refrigerate the dough for 30 minutes.
Use a biscuit cutter to cut out 6 biscuits. You can bring the dough back together to create more biscuits, which will not be as aesthetic, but still very delicious!
Do I need a biscuit cutter?
No! It's optional. Just shape the dough into a square and cut even pieces with a knife or bench scraper. Or, if you want to create cute little ridges like the one in the photo, it's called a fluted cookie/biscuit cutter.
Brush with milk (or melted butter) and sprinkle flake salt on top if you'd like. Place the biscuits close together for really fluffy, tall biscuits, or a little bit apart for golden all the way around.
How to Serve and Enjoy
The first time I made these, I ate one straight off the hot pan with melted butter dripping down my wrist. No regrets. They're that good!
However, not everyone is willing to burn themself lol, so in that case serve them with dinner (perhaps smeared into mashed potatoes?) Or as an egg and cheese biscuit sammy, or as is.
More Recipes to Enjoy
If you appreciate these biscuits, then check out my other breakfast recipes with a modern Mediterranean twist.
- Honey Apple Cinnamon Oat Muffins
- Greek Breakfast Egg Muffins
- Mediterranean Breakfast Bowl
- Greek Spanakopita Quesadillas (Feta + Spinach)
If you make these cheddar and chive biscuits, let me know how they turn out! I'd love to hear what you pair them with.
Drop a comment below so I can cheer you on from my kitchen!
Print
Cheddar and Chive Greek Yogurt Biscuits
- Total Time: 1 hour
- Yield: 6-8 biscuits 1x
Description
Golden biscuits made with sharp cheddar, chives, and Greek yogurt for the perfect fluffy biscuits. Buttery on the inside with crisp edges, these savory biscuits are perfect for breakfast, soup nights, or anytime you want something warm and comforting from the oven.
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup (170 g) cold unsalted butter, grated or cubed
- 1 cup full-fat plain Greek yogurt
- ⅓ cup old whole milk
- 1 large egg
- 2 teaspoons honey
- 8 oz sharp cheddar cheese, shredded
- 3 tablespoons fresh chives, finely chopped
- Whole milk, for brushing before baking
- Melted butter + flaky salt, for brushing after baking
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- In a separate bowl, whisk together the Greek yogurt, milk, egg, and honey until smooth.
- Pour the wet ingredients into the flour and butter mixture. Stir gently until the dough just comes together; it should be soft and slightly shaggy.
- Add the shredded cheddar and chopped chives, folding them gently into the dough until just combined (don't overmix.
- Turn the dough out onto a lightly floured surface (flour your hands as needed). Gently pat it into a rectangle about 1 to 1¼ inches thick.
- Fold the right side of the dough over the middle, then fold the other side over the top. Rotate the dough 90 degrees and gently pat it back into a rectangle. This creates layers that help the biscuits rise. Repeat the steps twice.
- Cover the dough tightly in plastic wrap and chill for 30 minutes.
- Meanwhile, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Grab the dough from the fridge and use a biscuit cutter to cut out 6 biscuits. You can bring the dough back together to create more biscuits, which would not be as aesthetic, but still very delicious! You can also skip the biscuit cutter by cutting the dough into 9 squares using a bench scraper or sharp knife.
- Place the biscuits on the prepared baking sheet so they're just touching.
- Brush the tops with milk and bake for 14-16 minutes, or until tall, flaky, and golden brown.
- Remove from the oven and immediately brush with melted butter. Sprinkle with flaky salt if desired.
Notes
- For extra lift, keep ingredients cold. Cold butter and yogurt are key to those flaky layers.
- Grating the butter instead of cubing makes it easier to blend and creates the perfect texture.
- Store leftovers in an airtight container at room temperature for 1-2 days, or freeze up to 2 months.
- To reheat, bake at 350°F for 5-7 minutes until warm and crisp again, or microwave frozen biscuits for 30 seconds or until hot and fluffy.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Modern Mediterranean
Recipe developed, photographed, written, and tested by Ashley Altan for Crave-Worthy. Adapted from Crave-Worthy's Fluffy Greek Yogurt Biscuit Recipe.
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