These cheddar-chive biscuits are quickly becoming a favorite recipe in our house. They are everything a good biscuit should be: fluffy, buttery, and flaky. The secret to their goodness? Buttermilk, cold butter, and lots of layers.
Adapted from Charleston Cooks! Buttermilk Biscuits with Cheddar and Chives
To make one dozen biscuits:
- 2 1/3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 Tablespoon sugar
- 4 ounces cheddar cheese, sharp or medium
- ¼ cup fresh chives
- ¾ cup + 2 Tablespoons cold butter
- ¾ cup buttermilk
Preheat convection oven to 325 degrees Fahrenheit. Chop the chives, grate the cheese, if necessary, and cut the butter into large chunks. Set the prepared ingredients aside.
In a large bowl, combine the dry ingredients and mix. Stir in the cheese and chives.
Turn the dough out onto a piece of parchment paper.
Roll out the dough until it is about ½ inch thick.
Cut the biscuits into squares.
Bake for 15 to 20 minutes, until golden.