Ingredients
Scale
- 2 cups (250g) All-Purpose Flour: Provides the structural base for the biscuits, giving them their characteristic texture.
- 1 tablespoon Baking Powder: The leavening agent that creates light and airy biscuits with a beautiful rise.
- 1 teaspoon Salt: Enhances the flavors of all the other ingredients and balances the richness of the butter and cheese.
- 1/2 teaspoon Baking Soda: Works in conjunction with baking powder to further increase lift and create a tender crumb.
- 1/2 cup (1 stick, 113g) Cold Unsalted Butter, cut into small cubes: Essential for creating flaky layers. Cold butter prevents gluten development and creates steam during baking, resulting in airy biscuits.
- 1 cup (113g) Sharp Cheddar Cheese, shredded: Adds a bold, cheesy flavor and melty texture to the biscuits. Sharp cheddar provides a distinct tang that complements the other flavors.
- 1/4 cup Fresh Chives, finely chopped: Lends a delicate oniony flavor and a pop of fresh green color to the biscuits, adding a subtle herbal note.
- 3/4 cup – 1 cup Buttermilk, cold: Provides moisture and acidity, which reacts with the baking soda and baking powder to create a tender texture and slight tang. You can use milk in a pinch, but buttermilk is highly recommended for the best results.
Instructions
- Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Whisking ensures the leavening agents and salt are evenly distributed throughout the flour, leading to consistent rising and flavor in each biscuit.
- Incorporate the Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should still have visible pieces of butter. It’s crucial to work quickly and keep the butter cold to maintain flakiness. If using your fingers, work lightly and lift the mixture frequently to incorporate air.
- Add Cheddar Cheese and Chives: Stir in the shredded cheddar cheese and finely chopped chives. Distribute them evenly throughout the flour and butter mixture. The cheese will melt beautifully during baking, adding richness and flavor, while the chives infuse a subtle herbal note.
- Add Buttermilk and Form Dough: Gradually pour in the cold buttermilk, starting with 3/4 cup. Gently stir with a fork or spatula until just combined. The dough should be slightly sticky but not overly wet. Add a little more buttermilk, tablespoon by tablespoon, if needed to bring the dough together. Be careful not to overmix – overmixing develops gluten, which can lead to tough biscuits.
- Turn Dough onto Floured Surface and Knead Lightly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough 4-5 times, just until it comes together into a slightly smoother ball. This minimal kneading helps to bring the dough together without overdeveloping the gluten.
- Pat Dough into a Rectangle and Cut Biscuits: Pat the dough into a rectangle about 3/4 to 1 inch thick. Use a biscuit cutter (about 2-3 inches in diameter) or a sharp knife to cut out biscuits. For round biscuits, press straight down with the cutter – avoid twisting, as this can seal the edges and prevent them from rising properly. For square biscuits, simply cut the rectangle into squares.
- Place Biscuits on Baking Sheet: Arrange the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit. This allows for even heat circulation and proper browning.
- Bake Until Golden Brown: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool Slightly and Serve: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before serving. They are best enjoyed warm, when they are at their flakiest and most flavorful.
- Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Whisking ensures the leavening agents and salt are evenly distributed throughout the flour, leading to consistent rising and flavor in each biscuit.
- Incorporate the Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should still have visible pieces of butter. It’s crucial to work quickly and keep the butter cold to maintain flakiness. If using your fingers, work lightly and lift the mixture frequently to incorporate air.
- Add Cheddar Cheese and Chives: Stir in the shredded cheddar cheese and finely chopped chives. Distribute them evenly throughout the flour and butter mixture. The cheese will melt beautifully during baking, adding richness and flavor, while the chives infuse a subtle herbal note.
- Add Buttermilk and Form Dough: Gradually pour in the cold buttermilk, starting with 3/4 cup. Gently stir with a fork or spatula until just combined. The dough should be slightly sticky but not overly wet. Add a little more buttermilk, tablespoon by tablespoon, if needed to bring the dough together. Be careful not to overmix – overmixing develops gluten, which can lead to tough biscuits.
- Turn Dough onto Floured Surface and Knead Lightly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough 4-5 times, just until it comes together into a slightly smoother ball. This minimal kneading helps to bring the dough together without overdeveloping the gluten.
- Pat Dough into a Rectangle and Cut Biscuits: Pat the dough into a rectangle about 3/4 to 1 inch thick. Use a biscuit cutter (about 2-3 inches in diameter) or a sharp knife to cut out biscuits. For round biscuits, press straight down with the cutter – avoid twisting, as this can seal the edges and prevent them from rising properly. For square biscuits, simply cut the rectangle into squares.
- Place Biscuits on Baking Sheet: Arrange the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit. This allows for even heat circulation and proper browning.
- Bake Until Golden Brown: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool Slightly and Serve: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before serving. They are best enjoyed warm, when they are at their flakiest and most flavorful.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Sodium: 400
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30