Cheddar Chive Biscuits
Ingredients
- Biscuit Dough
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 stick plus 2 tablespoons (10 tablespoons) unsalted cold butter, cut into ½ inch cubes
- 1 cup orange cheddar cheese, finely shredded
- 1 tablespoon dried chives
- 1 ¼ cups buttermilk, cold and well shaken
- 2 tablespoons buttermilk for brushing biscuits before baking
- Chive Butter Glaze
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon onion powder
- 1 teaspoon dried chives
Instructions
- Make the Biscuits
- Preheat the oven to 450° Fahrenheit.
- In a food processor, pulse flour, baking powder, baking soda, salt and onion powder until well blended.
- Add butter into processor and pulse just until butter breaks down into small pea sized pieces.
- Pour mixture into a large bowl.
- Add the cheddar cheese and chives to the flour mixture and mix well.
- Add buttermilk and mix until just combined.
- Place mixture onto a floured work surface and, using a dough cutter, fold dough over onto itself until a cohesive dough forms. Do not overwork it.
- Pat the dough into a rough 10-inch square. It does not have to be exact.
- Using a floured rolling pin, roll the dough into a ½ inch thick rectangle. The exact size is not important. The shape just has to be rectangular.
- Using the dough cutter as an aid, fold the shorter side of the dough over onto itself a third of the way and bring the other half of the dough over the folded piece as if you are folding a letter.
- Again, roll out the dough to a ½ inch thick rectangle. Fold the dough like a letter again, folding the shorter sides into the middle forming a smaller rectangle.
- Roll the dough out a third time to a ½ inch thick rectangle.
- Make one last letter fold.
- Now roll out the dough into a square, approximately 10-12 inches and ½ to ¾ inch thick.
- Flour a 3-inch round cookie cutter with 1 inch high sides and cut as many rounds as you can (approximately 8, if possible.)
- When you cut out the biscuits, do not twist the cookie cutter. It will prevent the biscuits from rising as high as they can.
- Place the biscuits on 2 parchment lined sheet pans spacing them out about an inch between them.
- Gather the scraps and re-roll the dough approximately ½ to ¾ inch thick. Cut 4 more biscuits, if you can. Place them on the sheet pan with the rest of the biscuits.
- Using a pastry brush, brush each biscuit with some of the buttermilk.
- Bake biscuits for approximately 10-12 minutes or until they are nice and brown. Depending on your oven and how hot it gets, the amount of time may vary. The biscuits should be risen nicely and browned. Do not overbake.
- Make the Chive Butter Glaze
- In a medium bowl, combine the melted butter, onion powder and chives.
- Using a pastry brush, immediately brush the hot biscuits with glaze.
- Serve at once.
Notes
Makes approximately 12 3-inch diameter biscuits