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Cheddar and Chive Greek Yogurt Biscuits

Savory Cheddar & Chive Greek Yogurt Biscuits
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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

Units Scale
  • 2 1/2 cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup (170 g) cold unsalted butter, grated or cubed
  • 1 cup full-fat plain Greek yogurt
  • 1/3 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

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. 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.
  3. In a separate bowl, whisk together the Greek yogurt, milk, egg, and honey until smooth.
  4. 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.
  5. Add the shredded cheddar and chopped chives, folding them gently into the dough until just combined  (don’t overmix.
  6. 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.
  7. 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.
  8. Cover the dough tightly in plastic wrap and chill for 30 minutes.
  9. Meanwhile, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  10. 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.
  11. Place the biscuits on the prepared baking sheet so they’re just touching.
  12. Brush the tops with milk and bake for 14–16 minutes, or until tall, flaky, and golden brown.
  13. 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.

Nutrition

Find it online: https://crave-worthy.com/cheddar-biscuits/