Here’s a quick recipe based on a great recipe post for the best buttermilk biscuits from a fellow foodie, Pinch My Salt. I wanted to whip up a batch of my famous biscuits with chives and cheddar that I usually make, but this time I had buttermilk (powder). It’s actually not that difficult to make your own buttermilk from scratch and there’s a great article here that can show you the way. All the better my biscuits have become with the addition of buttermilk.

Without further adieu:


Square Buttermilk Chive & Cheddar Biscuits

Makes roughly 20 small biscuits


  • 1 1/4 Cup cake flour
  • 3/4 Cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 Cup butter, cut into small chunks
  • 3/4 Cup buttermilk
  • 2 Tbsp finely chopped chives
  • 1/4 Cup of fancy shredded cheddar cheese
  • 2 tsp garlic powder


  1. Be sure to keep your chopped butter cold in the fridge while you prepare the rest of the biscuit dough
  2. Preheat oven to 500 degrees
  3. On a clean work surface, spread a generous amount of flour.
  4. In a large mixing bowl, whisk together flours, baking soda, baking powder, chives, garlic powder, cheddar cheese and salt, until well-combined.
  5. Toss in the chilled butter chunks and cut it in with a pastry cutter and then with your finger tips to get a good coarse mixture with no large chunks of butter.
  6. Pour in buttermilk and stir until a dough ball forms. Do NOT over mix. This is crucial for fluffy biscuits.
  7. On the floured work surface, knead the dough 2-3 times and flatten out to 1/2″ thick (we’re not looking for height with these square biscuits).
  8. With a floured butcher’s knife, cut into 2-3″ squares.
  9. Place squares onto a non-greased cookie sheet and place in the center of the oven for 6-8 minutes or until golden brown.
  10. Spread extra melted butter on top when removed from the oven.