• Sam Burgess

Cheddar Chive Buttermilk Biscuits

These tender, flaky biscuits can be whipped up in less than an hour for a great brunch addition. Serve with butter, red pepper jam, or more cheese!

Makes 8-12 biscuits


  • 3 cups all-purpose flour

  • 1/2 teaspoon kosher salt

  • 4 teaspoon baking powder

  • 2 tablespoon chives, chopped

  • 1/4 cup shredded cheddar cheese

  • 6 oz frozen butter, unsalted

  • 1-1/2 cup buttermilk

  • 1 each egg (for eggwash)


  1. Preheat oven to 450F degrees.

  2. Combine flour, salt, and baking powder in a large mixing bowl. Mix to combine. Add chives and shredded cheese; stir to evenly distribute.

  3. Remove butter from the freezer and using a Forge To Table knife, cut into pea-sized chunks and add to flour mixture. Frozen butter makes the biscuits extra flaky because it won’t melt during the mixing process.(Alternatively, a few pulses in the food processor works too! Just don’t cut the butter too small.)

  4. Using your hands, break up any chunks of butter and distribute through the flour until no large pieces remain.

  5. Add buttermilk to flour mixture and fold to combine. The dough should be sticky, but don’t work it too much. You should be able to see pieces of butter sticking through the dough.

  6. Turn the dough onto a floured surface and sprinkle some more flour on top. Using your hands pat dough down to a ¾ inch to 1-inch thick rectangle.

  7. Using a Forge to Table Sujihiki, slice off ends of dough and cut into 8 or 12 biscuits. Transfer to a parchment-lined sheet tray.

  8. Beat egg with a splash of water to make an egg wash and brush over the tops of the biscuits.

  9. Place into the preheated oven and bake until golden brown, 15-20 minutes. Let cool and enjoy!


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