Asiago and chive biscuits turn an ordinary bread basket into something people remember. Tangy Greek yogurt keeps the crumb tender while sharp Asiago and fresh chives do the flavoring.
What makes these Asiago and chive biscuits special
- A light, fluffy crumb thanks to Greek yogurt
- Sharp Asiago cheese folded right into the dough
- Fresh chives for a gentle onion brightness
- One bowl and a quick bake, no buttermilk run required
If you have ever bought a whole carton of buttermilk for one batch of biscuits, this recipe is for you. Greek yogurt steps in and you likely already have it on hand.
Handle the dough gently and stop mixing the moment it comes together for the lightest biscuits.
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Why You’ll Love These Asiago and Chive Biscuits
- The Asiago and chive biscuits bake up golden with a soft, fluffy center
- A subtle tang from the yogurt balances the salty cheese
- They come together fast with pantry staples and one bowl
Ingredient Notes
Here is a quick look at what each ingredient does, not a full shopping list. You will find the exact measurements in the recipe card below.
- Flour and baking powder give the biscuits lift and structure
- Butter and shortening create flaky, tender pockets
- Greek yogurt stands in for buttermilk and keeps the crumb soft
- Asiago cheese brings sharp, nutty flavor throughout
- Fresh chives add color and a mild onion note
You will need a large mixing bowl, a fork or pastry cutter, a biscuit cutter, and a parchment-lined baking sheet. A box grater handles the cheese.
How to Make Asiago and Chive Biscuits
These Asiago and chive biscuits follow the classic cut-in method, just with yogurt instead of buttermilk. The whole thing moves quickly, so have your cheese and chives ready before you start.
- Heat the oven to 450 degrees and line a baking sheet
- Cut the butter and shortening into the flour until it looks like coarse peas
- Fold in the yogurt, cheese, milk, and chives just until combined
- Pat into a 1 1/2 inch thick slab and cut out rounds
- Bake for 15 to 20 minutes until golden
This batch makes about 8 biscuits. You can mix the dry ingredients ahead and store them, then add the wet ingredients when you are ready to bake.
Storage Options
These cheese biscuits keep well for a few days and freeze beautifully. Cool them fully before storing so they do not turn soggy.
- Store at room temperature in a sealed container for up to 2 days
- Refrigerate for up to 5 days
- Freeze for up to 2 months, then reheat in a warm oven
Variations & Substitutions
The Asiago and chive biscuits welcome easy swaps based on your fridge. Try one of these to change things up.
- Swap Asiago for sharp cheddar or Parmesan
- Use green onions in place of chives
- Stir in a little cracked black pepper or garlic powder
These biscuits also make a great base for a brunch spread like this breakfast strata when you are feeding a crowd.
What to Serve with Asiago and Chive Biscuits
Warm Asiago and chive biscuits fit right in at breakfast, brunch, or alongside dinner. Here are a few easy ways to serve them.
- Split and filled with egg and cheese for a breakfast sandwich
- Next to a bowl of soup or chili
- With a sweet finish like these French toast cups with berries
A few common questions come up with this recipe, so here are quick answers.
Frequently Asked Questions
Can I taste the yogurt in Asiago and chive biscuits?
Not really. The yogurt adds a faint tang and a tender crumb, but the cheese and chives lead the flavor.
Can I use a different cheese?
Yes, sharp cheddar or Parmesan both work well in place of Asiago.
Do I have to use shortening?
You can use all butter, though the mix of butter and shortening gives the flakiest result.
How do I keep them tender?
Mix the dough just until it comes together and avoid overworking it.
Once you see how fast these come together, they may become a regular in your kitchen. The cheese and chive combo turns a humble biscuit into something worth passing around twice.
Greek Yogurt Asiago and Chive Biscuits
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Ingredients
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 2 Tbsp butter
- 2 Tbsp shortening
- 1 cup Greek yogurt I used Chobani non-fat
- 1½ cups Asiago cheese grated
- ¾ cup plus 2 Tbsp milk
- ½ cup fresh chives chopped
Instructions
- Preheat oven to 450º. Line baking sheet with parchment paper or use non-stick cooking spray.
- In a large mixing bowl combine flour, baking powder and salt. Using the tines of a fork or pastry cutter, cut in butter and shortening until the flour mixture resembles coarse peas.
- Fold in Greek yogurt, asiago cheese, milk and chives. Mix just until incorporated. Pour out onto a floured surface and pat into a 11/2″ thick slab. Using a biscuit cutter, cut into circles and place on baking sheet.
- Bake for 15-20 minutes or until golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe Melanie! I have always loved a good, moist, hot biscuit that is cheesy (yes, Red Lobster comes to mind!). I think the combo of the Greek yogurt, Asiago cheese and chives is perfect! I can’t wait to try these!! Your pix are incredible!
Oh, holy yum! Those look ahhhhmazing! I may – no, I have to make a trip to the grocery store for ingredients tomorrow morning.
MMM these look so good!
I can’t begin to imagine how fluffy these are! Greek yogurt is my new love.