Yields 9 biscuits
- 9 oz. (2 cups) all-purpose flour; more as needed
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1/4 lb (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup thinly sliced fresh chives
- 3 oz. extra-sharp Cheddar, grated to yield 3/4 cup
- 2/3 cup buttermilk
Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmigiano-Reggiano or Swiss may be substituted for the Cheddar and scallion for chives.
- Position a rack in the center of the oven and heat the oven to 375°F. Line a baking sheet with parchment.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until it’s texture is fine and looks a little like cornmeal, meal some butter chunks the size 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 on to an unfloured board and knead about 12 times until the dough comes together and is smooth.
- Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square; this helps the biscuits 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 bottom, 18-23 minutes. Serve immediately.