Cheddar Chive Potato Biscuits

Enjoy these made-from-scratch Cheddar Chive Potato Biscuits, served warm and slathered with butter fresh from the oven. With their tender, hearty texture and savory Southern flavor, they’re the perfect complementary bread to round out any meal.

Easy Cheddar Chive Potato Biscuits Recipe

Potato biscuits go way back in my family as a delicious way to use up leftover mashed potatoes. My family has always been frugal, and the saying “waste not, want not” was often quoted around our kitchen. These flavorful potato biscuits have a slightly denser texture than traditional Southern buttermilk biscuits, with a hearty, tender crumb that makes them especially satisfying.

Potato biscuits are a delightful addition to almost any meal and are perfect for serving at breakfast, brunch, lunch, or dinner. This company-worthy twist on a classic buttermilk biscuit pairs beautifully with soups and stews, but they’re equally delicious served warm from the oven with butter alongside eggs, bacon, sausage, or your favorite Southern-style breakfast dishes.

Key ingredients you’ll need to make Cheddar Chive Potato Biscuits: (Scroll down for full printable recipe card and quantities.)

• Flour – All purpose flour forms the base of the biscuit dough.
• Leavening – Baking powder and baking soda give rise to the dough while baking and salt balances the flavor.
• Potatoes – Mashed potatoes give these biscuits a dense texture.
• Cheese – Shredded sharp cheddar cheese for a melty cheesy flavor.
• Sugar – A small amount of granulated sugar enhances the flavor without making the biscuit sweet.
• Spices – Garlic salt and onion powder amp up the taste.
• Fresh Chives – Chives add color and a hint of onion flavor.
• Whole Egg – One egg binds the dough.
• Liquid – Whole buttermilk adds moisture.
• Butter – Melted butter for the dough and the tops, add richness.

How to Make the BEST Cheddar Chive Potato Biscuits Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 425°F. Line a baking sheet with parchment paper or spritz with cooking spray.
• Sift Dry Ingredients – Use a whisk to sift together the flour, sugar, baking powder, baking soda, garlic salt and onion powder.
• Cut Butter into the Flour – Cut the butter into the dry ingredients with a pastry blender until it resembles coarse crumbs.
• Wet Ingredients – In a separate medium bowl, whisk the egg with the buttermilk.
• Combine – Make a well in the center of the dry ingredients and add the wet to the dry. Use a fork to work the liquid into the flour using a circular motion. Keep mixing until the flour is nearly moistened then mix in the mashed potatoes using the same technique.
• Add Cheese – Add the shredded cheese and chopped chives. Mix until fully combined.
• Roll the Dough – Turn out onto a lightly floured surface turning until the dough holds together. Roll to 1/2-inch thickness and use a 3-inch biscuit cutter dipped in flour to cut into circles.
• Transfer to Prepared Pan – Place the dough rounds onto the baking sheet and brush the tops with melted butter.
• Oven – Bake per the baking time in the recipe until golden brown. Serve warm.

Kitchen Equipment to Make Cheddar Potato Biscuits

• Large bowl, medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Cheese grater.
• Baking sheet pans.
• Kitchen shears or sharp knife to prep chives.

Recipe Variations, Tips and Substitutions

• Mashed Potatoes – To ensure that you have leftover mashed potatoes, overmake them the next time you prepare a batch for your meal. Pop them into the freezer until you’re ready to bake biscuits.
• Use Thick Mashed Potatoes – For the best results the potatoes shouldn’t be too thin and flavored with butter, sour cream or milk.
• Use Cold Ingredients – Use cold mashed potatoes for this recipe. The butter and buttermilk should also be cold.
• Sugar – There’s a small amount of sugar in these biscuits. The purpose is to balance the flavor, and not to make them sweet. It also helps them turn golden brown while they’re baking.
• Make Fresh Potatoes – To make a small batch of mashed potatoes, peel and cube a large russet potato and boil in salted water until fork tender. Whip with just enough butter and a splash of milk to make them creamy. Chill completely before adding to the biscuit dough.
• Use Freshly Grated Cheese – For the best result, shred your own cheddar cheese. Packaged cheese has been tossed with an additive to keep the shreds from sticking together. Freshly grated cheese has more moisture and adds flavor to these biscuits. Use medium cheddar, colby jack cheese or even spicy pepper jack cheese.
• Chives – Fresh chives are best, but you could use finely chopped green onion, rosemary, thyme or parsley, if preferred.

Storage and Leftovers

• Leftovers – Store Cheddar Chive Potato Biscuits in an airtight container or wrapped in aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating – Reheat gently in the microwave or an air fryer.
• Freezer – You can freeze biscuits prior to baking or after baking. Bake biscuits from frozen per the recipe adding a few minutes to the baking time. Baked biscuits should be thawed in the fridge and reheated just before serving.

More Southern Biscuit Recipes to Make

• Garlic and Herb Buttermilk Biscuits are like the Cheddar Bay Biscuits we love at Red Lobster.
• Fluffy Butter Biscuits are made in a square pan for a different look and spectacular flavor.
• Stuff these Sausage Cheddar Biscuits with eggs for a complete breakfast.
• You’ll love these Sweet Potato Biscuits stuffed with holiday ham.
• Square honey glazed Honey Butter Biscuits.
• Bundt Pan Bacon Egg and Cheese Brunch Bread is an edible centerpiece.
• You may also enjoy this recipe for Cheese Muffins from Peas and Crayons.

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Helpful Kitchen Items:

• Mixing Bowl Set
• Measuring Set
• Cheese Grater
• Sheet Pans