This recipe makes a light and flaky buttermilk biscuit loaded with loads of cheddar cheese and savory chives. The secret to making light and flaky biscuits is to leave the butter in the refrigerator until ready to use. DO NOT let the butter warm up to room temperature.
If you don't want to use buttermilk you can substitute regular milk, soy milk or even water. You can use parchment paper to line the baking pan, instead of greasing it, to prevent the biscuits from sticking to the bottom.
Above: a pastry knife is used to cut the cold butter into the dry ingredients. If you don't have a pastry knife, substitute 2 butter knives.
Above: a pan filled with homemade cheddar chive biscuits.
Cheddar Chive Biscuit Recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter - cubed
- 1 tablespoon chopped chives
- 3/4 cup shredded cheddar cheese
- 2/3 cup buttermilk
Above: enjoy cheddar chive buttermilk biscuits straight out of the oven.
Cheddar Chive Biscuit Directions
- Pre-heat your over to 375°F
- Sift together the flour, baking powder, baking soda and salt in a large mixing bowl
- Use a pastry knife to cut the cold butter into the dry ingredients
- Stir in the chopped chives and shredded cheese
- Use a large spoon to stir in the buttermilk until a soft dough is formed
- Lightly flour a large work surface so the dough doesn't stick to it
- Place the biscuit dough onto the work surface and coat your hands with flour, as necessary, to prevent sticking
- Knead the dough 10 to 12 times until smooth
- Pat the dough out into a 1-inch thick rectangle
- Use a sharp knive to cut the biscuits into 12 equal pieces
- Place the biscuits onto a large, lightly greased baking pan
- Place the pan in the oven and bake for 18 to 23 minutes until light golden brown
Enjoy!
Lynn Smythe, AKA the Cuisine Diva
