Cheddar and Chive Buttermilk Biscuits

By norsegal8

Ingredients

• 9 ounces (2 cups) all-purpose flour; more as needed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/4 pound cold, unsalted butter, cut into 1/2-inch cubes
• 1/4 cup thinly sliced fresh chives
• 3 ounces extra-sharp Cheddar, grated to yield 3/4 cup
• 2/3 cup buttermilk

Details

Servings 9

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt until well-blended. With a pastry blender, cut the butter into the flour mixture until it's texture is fine and looks a little like cornmeal, with some butter chunks the sides of peas. Stir in the chives and grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky and shaggy; small areas of dry ingredients are fine. Turn the dough out onto an unfloured surface, and knead about 12 times until the dough comes together and is smooth.

Lightly flour the surface and pat the dough into a 1-inch thick square. Use a sharp knife to trin the edges of the square; this helps the dough to rise. Cut the square into 9 smaller squares. Transfer the biscuits to the lined baking sheet, placing them at least 1 inch apart.

Bake until the biscuits are firm and lightly golden brown on top and golden brown on the bottom, 18 to 23 minutes.