For day 7 of my 12 Days of Thanksgiving Recipes we are making cheddar and chive biscuits! They are flaky, soft, and packed with flavor. And I am warning you now that you’ll want to eat the whole batch!

Any good Thanksgiving dinner has at least one kind of rolls, and even better dinners have multiple! The more carbs, the better, right? Plus the cheddar and chives in these biscuits work so well together and are the perfect match for any dinner, not just Thanksgiving!

ingredients needed for these cheddar and chive biscuits

• 2 cups flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup butter, cold and cubed
• 1 cup cheddar cheese
• 1/4 cup fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 3/4 cup buttermilk (or 3/4 cup milk + 1 tsp white vinegar)

how to make really good biscuits

Let’s chat about how to make really good biscuits. This is an easy process, but one that if you perfect it, you’ll have instant friends!

The first key to really good biscuits is using really cold butter. I like to cut my butter into cubes, then stick it in the freezer while I get everything else ready! Cold butter gives us those yummy, flaky layers.

While the butter is in the freezer, get the rest of the ingredients ready. This way, you can mix everything together quickly and the butter will stay as cold as it can! Start by mixing all the dry ingredients together — add the flour, baking powder, sugar, and salt to a bowl and combine.

Then add the cubes of butter and quickly toss them in the flour so they are covered (this will help the butter to not melt as quickly). Now, take each cube of butter, one at a time, and break it into smaller pieces, about pea sized. Repeat with the remaining cubes of butter, making sure to toss the broken pieces in flour each time.

Now we are going to add the cheddar, chives, garlic powder, and black pepper. Toss until it is combined, then add the buttermilk. Stir with a rubber spatula or your hand until the dough just comes together. It should be very shaggy. Dump the dough out onto the table and shape into a rectangle, about 1 inch thick. Cut out 8 biscuits and transfer them to a lined baking sheet. If you have time, transfer the biscuits to the freezer for 20 minutes to let the butter get really cold again. Then transfer the biscuits to the oven and let them bake for 12-15 minutes, until starting to brown.

Once the biscuits are out of the oven, brush on a little melted butter and crack some black pepper on top and you’re good to go! You’ve got perfect, flaky biscuits.

substitution for buttermilk

If you don’t have buttermilk on hand, you can definitely go out and buy it, but there is a really easy substitute that you probably already have! Combine milk and a bit of vinegar, let it sit for a few minutes, and you’ve got buttermilk! It is such an easy alternative. As for what type of vinegar to use, white vinegar or apple cider vinegar will work best.

other recipes you will love

• butternut squash, kale, and farro salad
• apple, cheese, and hot honey bread
• pumpkin whipped feta dip
• maple dijon roasted carrots
• apple, pear, and celery salad