Tall and Fluffy Cheddar-Chive Biscuits (ATK)

By hmp13

We prefer to use low-fat buttermilk in these biscuits, but nonfat buttermilk will work as well (though the biscuits will be a little lighter in texture and flavor). For the highest rise, use a double-acting baking powder, such as Calumet, Clabber Girl, or Davis. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.

Ingredients

• Nonstick cooking spray
• Dough
• 2 cups unbleached all-purpose flour (10 ounces)
• 1 tablespoon double-acting baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
• 2 ounces Parmesan cheese, shredded on large holes of box grater (about 2/3 cup)
• 1 ounce shredded extra-sharp cheddar cheese (about 1/2 cup)
• 2 tablespoons minced fresh chives
• 1 1/2 cups buttermilk cold, preferably low-fat
• To Form and Finish Biscuits
• 1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
• 1 tablespoon unsalted butter, melted

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer flour mixture to medium bowl; stir in cheeses and chives until evenly combined. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop slightly heaping portions of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 10 minutes longer and serve.