These biscuits are perfect served on their own as a bread course, but also make for an epic sandwich vehicle. I’m partial to a thick slice of honey holiday ham, but any sandwich fillings will do here.
Cheddar Chive Biscuits
Ingredients
I am going to advise you use a ruler, which is so unlike me, but trust.
- 2 sticks of butter, cold and cubed, plus 3 tbsp melted
- 3 3/4 cups of AP flour
- 1 tbsp baking powder
- 2 tsp kosher salt
- 1 cup cold buttermilk
- 2 cups tightly packed sharp cheddar cheese, freshly grated
- 1/3 cup finely copped chives
- flaky salt for finishing
- softened salted butter for serving
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cubed butter and using clean hands gently toss to coat each individual cube with flour. Pinch the butter into the dough by placing each cube between your thumb and pointer finger, and pinch and smush (as if your snapping your fingers) to flatten. Once you get a feel for this motion, you’ll get into a rhythm and be able to do it quite quickly. Normally I would say you could also process in a food processor, but since were going for a flakey layered biscuit, hand pinched pats of butter is preferred.
- Once all of the butter is incorporated and no butter cubes remain, add the buttermilk and gently whisk/mix with a fork until the buttermilk is evenly distributed and mostly absorbed, but still shaggy. Gently fold in the cheese and chives. Don’t overwork the dough or the biscuits will be tough.
- Transfer the shaggy mixture to a clean work surface and form into a square about 1 inch thick. The dough will still be crumbling apart at this point, so don’t panic. It will come together as we layer. Cut in half lengthwise, then again crosswise to yeild 4 even squares. Stack the 4 pieces on top of one another, press down with a rolling pin, then roll out into another 1 inch thick square. Repeat this process 2-3 more times until the dough just holds together.
- Using a ruler, roll out the dough into a square that measures 6 inches by 6 inches for 9 large biscuits, or 8 inches by 8 inches for 16 medium biscuits*. Lightly mark the dough to measure out each 2inch by 2 inch biscuit, creating a grid of 3 by 3 for large biscuits, and 4 by 4 for medium biscuits. Use a chef’s knife or bench scraper to cut out the biscuits. Us a swift up and down motion, rather than sliding your knife through the dough as this will seal the edges of the biscuits closed and prevent them from rising.
- Transfer to a small baking sheet and into the freezer for 30 minutes. Meanwhile, preheat your oven to 375 degrees. Line a large baking sheet with parchment. Place the chilled biscuits on the prepared sheet, with an inch of space between each biscuit. Brush the tops with melted butter and a pinch of flaky salt. Transfer to the oven and bake until puffed up and golden brown, about 20-30 minutes.
- Serve warm with softened salted butter.
