Cheddar & Chive Butter Swim Biscuits
These Cheddar & Chive Butter Swim Biscuits bake right in a cast iron skillet and come out golden, fluffy, and loaded with buttery, cheesy flavor. They take just a few minutes to mix together—no rolling or cutting—making them the perfect easy side for Thanksgiving or any cozy meal. Serve warm with a swipe of butter for the ultimate comfort bite.
Servings: 9 biscuits
Ingredients
For the biscuits:
- ½ cup salted butter melted
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 ¾ cup nonfat buttermilk
- 1 ½ cups shredded sharp cheddar cheese about 6 oz, freshly grated
- ¼ cups chopped fresh chives
- ½ tsp garlic powder
For the topping:
- 3 tbsp salted butter melted
- ½ tsp garlic powder
- 2 tsp chopped fresh chives
Instructions
- Preheat the oven to 450°. Pour the melted butter directly into a room-temperature 10–12 inch cast iron skillet.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, cheddar, and chives. Pour the buttermilk into the dry ingredients and use a spatula to mix until just combined. The dough will be thick.
- Transfer the dough to the butter-filled skillet and gently spread it to the edges. Score into 9–12 squares, about ½ inch deep. I dip the edge of my knife or pastry cutter into flour so it doesn't stick when scoring.
- Bake at for 20–25 minutes, or until the top is golden and the edges are buttery and crisp. While the biscuits are still warm, in a small bowl mix together the melted butter and garlic powder. Brush the tops with the butter mixture and top with extra chopped chives. Let cool for 5–10 minutes, slice along the score lines, and serve warm.