Flaky, buttery cheddar cheese chive biscuits packed with the flavors of cheddar and chive in each scrumptious bite.
Author:Winnie Reeves
Prep Time:40 Minutes
Cook Time:20 Minutes
Total Time:1 hour
Yield:8 Biscuits 1x
Ingredients
Scale
2 Cups (250 g) Unbleached All-Purpose Flour
1 Tablespoon (15 g) Baking Powder
1 Teaspoon Salt
1 Teaspoon Sugar
1/4 Teaspoon Coarse Black Pepper
1/2 Cup (4 oz) Unsalted Butter, Cubed, Cold
1 Cup (4 oz) Sharp Cheddar Cheese, Grated, Cold
2/3 (158 ml) Cup Buttermilk, Cold
2 Tablespoons (6 g) Fresh Chive, Finely Chopped
1 Large Egg Yolk,
1/2 Tablespoon (8 ml) Milk
Instructions
Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, add the flour, baking powder, salt, black pepper and sugar. Whisk ingredients to combine.
Using a pastry cutter or the tips of your fingers, cut cold cubed butter into flour mixture. You want pea-sized pieces of butter in flour mixture. I like to use my fingertips to flatten butter into small flatten disks (see process photos for visual).
Mix in the grated cheddar cheese and finely chopped chives into butter-flour mixture.
Pour the buttermilk into dry ingredients and mix everything together just until mixture starts to form into a ball. There will be some unmixed flour at the base of bowl. Do not be alarmed, any remaining unmixed flour will be incorporated into biscuit dough during the folding process.
Transfer cheddar cheese biscuits dough mixture to a lightly floured surface. Using a bench scrapper, press and shape biscuit dough mixture into a rectangle about 8 x 4 inches.
Working quickly, fold one end of cheddar chive biscuits dough into the middle and then fold the other end over the first fold. Rotate dough so the short end is facing you. Gently pat into a rectangle (about 8×4 inches) and repeat folding process two more times.
Press cheddar chive biscuits dough into roughly an 8×4 inches rectangle and cut into 8 equal squares. Alternatively, you may use a circular biscuit cutter.
Transfer cut pieces of biscuit dough to prepared baking sheet and place in freezer for 15-20 minutes. This will allow butter to firm up before baking.
Preheat oven to 400F (200C) while cheddar chive biscuits dough is chilling in the freezer.
In a small dish/mixing bowl, add the egg yolk and milk. Whisk to combine.
Brush the cheddar chive biscuits dough with egg mixture and bake for 20-22 minutes rotating the pan halfway through bake time. I baked biscuits for 20 minutes.
Allow cheddar chive biscuits to rest on baking sheet for 5-10 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Notes
Cheddar chive biscuits are best eaten the day it is prepared.
I recommend grating the cheddar cheese by hand; however, pre-grated cheddar cheese maybe used as well.
May replace chives with your favorite herb like dill or rosemary. Even sage would be incredible in these biscuits.
Instead of cutting cheddar chive biscuits dough into squares, you may use a circle biscuit cutter to cut dough into rounds. Simply reshape dough and continue to cut rounds of dough until you have no more dough remaining.
Before you start making cheddar chive biscuits, make sure you have enough space in you freezer to fit a large baking sheet as biscuits will need to be chilled before baking.