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Cheddar Chive Biscuits

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"You can cut these into tiny one-inch biscuits and serve them as hors d'oeuvres before a party or make them regular size and serve them as a side to a weeknight supper. Feel free to experiment with other cheese and herb combinations, such as chèvre and parsley or rosemary and Gruyère."

List of Ingredients

â—¦  6 ½ cups flour
â—¦  3 tablespoons sugar
â—¦  2 tablespoons plus 2 teaspoons baking powder
â—¦  1 tablespoon kosher salt
â—¦  1 ½ teaspoons baking soda
â—¦  1 ½ cups (3 sticks) unsalted butter, diced and chilled
â—¦  8 ounces extra-sharp cheddar cheese, grated
â—¦  ¾ cup diced chives
â—¦  3 cups buttermilk, chilled
â—¦  2 tablespoons butter, melted


Recipe

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and baking soda on low speed until combined. Increase the speed to medium low and mix in the butter until it is the size of small peas. Mix in the cheese and chives, and then, with the mixer running, add the buttermilk, mixing just until blended. Do not overmix; the dough will be a bit shaggy with bits of unincorporated dry ingredients.

Preheat the oven to 450 degrees F.

Turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll it gently into a 1 ½-inch-thick circle. Cut out 12 biscuits using a 3-inch cutter, dipping it in flour between biscuits. Do not twist the cutter; this will seal the sides of your biscuits and they will not rise as high.

Arrange the biscuits on two baking sheets, and brush them with the melted butter. Right before baking, reduce the oven temperature to 425 degrees F. Bake the biscuits until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through baking.

Makes 1 dozen 3-inch biscuits