Cheddar Chive Biscuits
There’s something about biscuits that are so comforting, whether you grew up with them or not. These biscuits are buttery, flakey, and bonus- easy to make. Treat yourself this weekend with golden nuggets of delight.
Equipment:
Scale (if using- you should! )
Bench scraper or knife for cutting dough
Large bowl
Cookie or biscuit cutter (2-3 inches works best- I made smaller biscuits here, but prefer a bit bigger)
Baking sheet
Cooling rack
Makes- 6-8 biscuits
BISCUITS WITH A TWIST
I consider myself more of a biscuit purist, but sometimes, it’s fun to switch it up.
Products used:
Links provided below-
King Arthur All Purpose Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose, go ahead and use it instead
Violife Plant Butter or Miyoko’s Butter - These are my fave, but use whatever brand you prefer. If you can’t find unsalted butter of ahead and used salted, but you may have to reduce the salt amount a little (different butters have different levels of saltiness so it’s hard to say exactly). But you can play around with it to see what works best for you.
Follow Your Heart Cheddar- I wouldn’t say this is my definite favorite vegan cheese ( I quite like Violife ) but FYH is typically an easy one to find.
NOTES:
What makes these vegan biscuits so flaky?
The key to tall, flaky layers is keeping everything cold. Cold vegan butter and chilled plant milk create steam while baking, which helps lift the dough and create those dreamy, buttery layers.
Can I make these biscuits ahead of time?
Yes! You can shape the biscuits and freeze them overnight. Bake straight from frozen in the morning — just add 2–3 extra minutes to the bake time. Perfect for weekend brunch or holiday mornings.
How do I store leftover biscuits?
These biscuits are best the day they're baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for about 5 minutes to bring them back to life.
Can I make this recipe gluten-free?
You can try swapping the flour for a 1:1 gluten-free all-purpose blend. Texture may vary slightly, but it should still work.
What plant-based cheddar works best?
Use your favorite brand of vegan cheddar cheese — Violife, Daiya, or Follow Your Heart all work well. For the best melt and flavor, I recommend shredding from a block rather than using pre-shredded cheese.
Serving Ideas:
These flaky vegan cheddar chive biscuits are perfect alongside tofu scramble, vegan fried chicken, a big bowl of grits, or made into breakfast sandwiches. They’re also delicious on their own with a pat of vegan butter.
INGREDIENTS:
480 g (4 cups) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1½ tsp kosher salt
170 g cold unsalted vegan butter, cubed
300 ml (1¼ cups) cold plant milk
1 tbsp white vinegar
¾ cup vegan cheddar cheese, shredded
3 tbsp chives, finely chopped
Prep Ahead:
Mix the vinegar into the plant milk and place in the fridge to chill — this makes a quick vegan buttermilk.
Cube the butter and refrigerate until ready to use.
Shred the cheese (if using a block) and finely chop the chives.
DIRECTIONS:
Preheat your oven to 425°F (218°C).
Line a baking sheet with parchment paper or lightly grease it.Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.Add the butter.
Toss the cold cubed butter into the flour mixture. Use your fingers to flatten and smoosh the cubes until you have flour-coated butter pieces about the size of walnuts.
If the butter starts to soften, pop the bowl in the freezer for 5 minutes.Add cheese and chives.
Toss the shredded cheese and chopped chives into the flour mixture.Add the milk.
Make a well in the center and pour in the cold buttermilk. Start with 1 cup and gently mix with your hands until the flour is just moistened — add more milk if needed. The dough should be shaggy but hold together.Shape and layer the dough.
Lightly flour your work surface. Turn out the dough and gently press it into a thick log, about 2–3 inches thick.
Use a knife or bench scraper to cut the dough in half. Stack one half on top of the other, then gently press down.
Repeat the cut, stack, and press process 3 to 4 more times — this creates those tall, flaky layers.Cut out the biscuits.
On the last fold, pat the dough to about ¾ to 1 inch thick.
Use a floured round cutter (or cut into squares) and press straight down — don’t twist.
Gather the scraps, press together, and cut out more biscuits.Chill the biscuits.
Arrange the biscuits close together (“shoulder to shoulder”) on your prepared baking sheet.
Freeze for 20–30 minutes — this keeps the butter cold and helps the biscuits rise tall and flaky.
Optional: You can leave them in the fridge or freezer overnight and bake in the morning.Bake.
Place the chilled biscuits on the middle oven rack and bake for 20–22 minutes, until golden brown on top and bottom.Finish and serve.
Brush the hot biscuits with melted vegan butter. Let cool for 5 minutes, then transfer to a cooling rack or a towel-lined bowl.
If You Loved These Biscuits, Try These Next:
If these flaky vegan cheddar chive biscuits made your morning a little more delicious, you’re gonna love these other cozy, plant-based recipes:
✔️ Easy Vegan Buttermilk Pancakes — light, fluffy, and perfect with maple syrup
✔️ Vegan Brown Gravy — because biscuits and gravy are a match made in heaven
✔️Red Beans and Rice — packed with flavor and protein, ideal alongside biscuits
✔️ Catfished Tofu— if you’re craving something a little sweet
✔️ Crispy Sage Chicken Fried Tofu — for the ultimate Southern-style biscuit sandwich
Bookmark this recipe or pin it for later — and don’t forget to leave a comment below if you try them. I’d love to know how your biscuits turned out!
