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Cotswold Cheddar and Chive Biscuits

These homemade buttermilk biscuits are the perfect way to add some cheesy flavor to your brunch spread. Packed with fresh chives and Cotswold, they’re rich and buttery, with a bright bite from the chives. Cotswold, a cheddar-style cheese from England, is creamy and smooth, and studded with onion and chives for a blend of delicious notes that make a baked potato-like essence. Perfect for complementing the fresh chives in these biscuits, Cotswold adds a gentle intensity to a classic homemade recipe.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

2 ½ tsp. Baking Powder

2 tsp. Kosher Salt

2 tsp. Sugar

¼ tsp. Baking Soda

3 ½ cups All Purpose Flour

1 cup Buttermilk (chilled)

1 cup Cotswold (grated)

2 Tbsp. Chives (diced)

1 cup Butter (chilled)

1 yolk Egg

Preheat the oven to 425F.
Whisk or pulse your dry ingredients to combine: baking powder, baking soda, salt, sugar and flour.
Slice the butter into small slabs and mix until the pieces of butter are pea-sized and incorporated. Careful not to melt the butter into the dry ingredients.
Pour the buttermilk into the mixture and combine until a shaggy dough forms.
Fold in the grated Cotswold and diced chives until evenly combined throughout the dough
Turn the dough onto a clean floured surface and pat into a 1" tall square.
Using a sharp knife or bench scraper, slice the dough in half and place on slab on top of another.
Form back into a rectangle, roughly 1 to 1 ½" tall and slice into a 4x3 grid.
Carefully place each divided square onto a parchment-lined baking sheet.
Place in the freezer for 10 minutes.
Remove and brush the top of each biscuit with whisked egg yolk.
Bake for 20-25 minutes or until the biscuits have risen and are golden brown on the bottom and golden on top.

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