Buttermilk Cheddar Chive Biscuits
A buttermilk biscuit is so enticing that your mouth starts watering just by reading it. If you saw our recipe for homemade butter then you know one of the gifts from making homemade butter is fresh buttermilk. Below is a simple and delicious way to ensure that liquid gold doesn't go to waste.
1 cup cold buttermilk
8 tablespoons chilled butter plus one more for brushing (you can use the homemade butter just chill it)
2 cups all-purpose flour (more for dusting counter)
1 teaspoon sugar
½ teaspoon baking soda
2 teaspoons baking powder
¾ teaspoon kosher salt
1 ¼ cups finely shredded cheddar cheese
¼ cup finely sliced fresh chives extra for garnish, if desired
Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or use a baking mat.
Chill 1 cup of buttermilk in the freezer while you prepare the other ingredients.
Melt butter in the microwave at 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl. Add cheese and chives. Stir to combine.
Add chilled buttermilk. Ensure it has been in the freezer for at least 10 minutes but not more than 20. Stir with a fork until butter forms small clumps or globules.
Add buttermilk mixture to dry ingredients and mix until all flour is incorporated, and the batter pulls away from the sides of the bowl. If the dough is super wet add more flour 1 tablespoon at a time, stirring to combine, until the dough is stiffer pulling away from the side of the bowl nicely.
Flour your work surface generously. Dump biscuit dough from the bowl onto a prepared work surface and turn the dough to coat all surfaces with flour. Knead on the counter 5-6 times (about 20-30 seconds). Flip over on the work surface to coat with flour then shape into a 6-inch square. The finished product should be 1 ½-2-inches in height.
Cut dough using the top of a glass or a biscuit cutter. The number you get will depend on how large or cutter is. I like smaller bit-size biscuits or giant ones that two can split. Place biscuits on the prepared sheet pan. Knead scraps until they hold together, then pat into a small circle and cut as many biscuits as you can with the remaining dough. Transfer the final biscuits to the sheet pan, spacing about 1 ½ inches apart.
Place in oven and bake until tops are a medium golden brown and crisp, 10 to 15 minutes. Start checking after about 8 minutes, as every oven is different.
Melt the remaining tablespoon of butter and brush the tops of the hot biscuits with melted butter. You can top it with hot honey or more fresh chives and enjoy!