Fluffy Cheddar & Chive Biscuits
About this Recipe
Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020
- 2½ cups (375 g) all-purpose flour
- 2 Tbsp (25 g) granulated sugar
- 2½ tsp baking powder
- 1 tsp fine salt
- ½ tsp baking soda
- ½ cup (115 g) cold unsalted butter
- 2 cups (180 g) loosely packed grated cheddar cheese
- 3 Tbsp (45 mL) chopped fresh chives
- 1¼ cups (310 mL) buttermilk
- 1 egg, whisked, for brushing
Grating the butter into your biscuit dough is a handy trick that ensures your butter gets worked into the batter evenly and easily.
Step by Step Instructions
Stir the flour, sugar, baking powder, salt and baking soda in a large bowl. Use a box grater to grate in the cold butter, then stir it into the flour. Stir in the cheese and chives. Add the buttermilk, mixing until the dough comes together (the mixture will be dense).
Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. Use an ice cream scoop or two tablespoons to drop spoonfuls of the batter onto the tray, leaving 2 inches (5 cm) between them. Brush the top of the biscuits with egg wash and bake for 18 to 20 minutes, until golden brown. Immediately transfer the biscuits from the trays to a cooling rack. Cool the biscuits for at least 5 minutes before serving.
The biscuits are best served warm. They will keep up to a day, well wrapped, and can be reheated in a 350°F (180°C) oven for just over 5 minutes.