Cheddar Chive Biscuits

Ingredients

• 2 cups Self-Rising Flour (Provides leavening; use the self-rising version for best puff)
• 1 tablespoon Baking Powder (Extra leavening for extra rise)
• 0.5 teaspoon Baking Soda (Helps browning and tenderness)
• 1.5 teaspoons Salt (Fine sea salt for flavor balance)
• 4 oz Unsalted Butter (Keep frozen until grating for flaky layers)
• 1 cup Buttermilk (Cold, straight from refrigerator)
• 1 cup Cheddar Cheese (Freshly shredded sharp cheddar for best flavor)
• 2 tablespoons Fresh Chives (Finely chopped; adds delicate oniony flavor)
• 2 tablespoons Buttermilk (for brushing) (Light brush for golden top)
• 1 tablespoon Garlic Herb Butter (Melted; optional finishing brush)

Instructions

1. Measure Dry Ingredients

   Place 2 cups of self‑rising flour into a mixing bowl and add 1 tablespoon baking powder, 0.5 teaspoon baking soda, and 1.5 teaspoons salt. Stir briefly to combine.

   Time: PT5M

2. Grate Cold Butter

   Take a stick of unsalted butter that has been kept in the freezer and grate it directly into the flour mixture.

   Time: PT3M

3. Incorporate Butter

   Using your hands, rub and crumble the grated butter into the flour until the mixture resembles coarse peas with some larger butter pieces.

   Time: PT5M

4. Add Buttermilk

   Make a well in the center of the mixture, pour in 1 cup of cold buttermilk, and stir gently until just combined. The dough will be wet and sticky.

   Time: PT2M

5. Fold in Cheese

   Add 1 cup of freshly shredded cheddar cheese to the dough and fold it in evenly.

   Time: PT2M

6. Add Chives

   Stir in 2 tablespoons of chopped fresh chives, distributing them throughout the dough.

   Time: PT1M

7. Pat Dough on Surface

   Sprinkle a clean work surface with a little flour, turn the dough out, and gently pat it into a 1‑inch thick slab.

   Time: PT5M

8. Cut Biscuits

   Dip the rim of a mason jar in flour, press straight down into the dough without twisting, then lift to release a biscuit.

   Time: PT5M

9. Arrange on Baking Sheet

   Place the cut biscuits close together on a parchment‑lined baking sheet; they will expand and touch during baking.

   Time: PT2M

10. Brush Tops

    Lightly brush the tops of the biscuits with 2 tablespoons of buttermilk for a glossy finish.

    Time: PT2M

11. Bake

    Bake in a pre‑heated 425°F oven for 15‑18 minutes, until the tops are golden brown and the cheese is melted.

    Time: PT17M

    Temperature: 425°F

12. Finish and Cool

    Remove biscuits, brush with melted garlic herb butter if desired, and let cool on a rack for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

6g

Carbohydrates

20g

Fat

9g

Fiber

1g