Servings 9 biscuits
Ingredients
- 2 cups all-purpose flour, plus more for dusting work surface
- 1 Tablespoon baking powder
- 1 teaspoon white sugar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter, cold
- 3/4 cup buttermilk, cold, plus more for brushing biscuits
- 2 cups freshly grated cheddar cheese
- 1 1/2 Tablespoons chopped fresh chives
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt and pepper.
- Grate the butter on the large hole of a box grater. (Alternately, dice it into small cubes.)
- Add the butter to the bowl with the flour, and using your fingers, work the butter into the flour until the texture resembles small pebbles.
- Add the buttermilk, shredded cheddar cheese and chives, and using a spatula, mix together the ingredients just until combined.
- Lightly flour your work surface then turn out the dough. Using your hands, gather and knead the dough just until it is cohesive. (Do not overknead the dough.)
- Using a rolling pin, roll out the dough until it’s 1/2-inch thick. Fold it into thirds (like a letter) then rotate the dough 90° and roll it out again until it is a 10x6-inch rectangle that’s 3/4-inch thick.
- Using a sharp knife, cut the rectangle into 9 rectangular biscuits. Arrange the biscuits on the prepared baking sheet then brush the tops of them with buttermilk. Place the baking sheet in the freezer for 15 minutes.
- Preheat the oven to 425°F.
- Bake the biscuits until they are golden brown and no longer doughy, 15 to 18 minutes. Remove the biscuits from the oven and serve.
Notes
- No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.
- Put the butter in the freezer 15 to 30 minutes before you’re about to make the biscuits so it is firm enough to grate.
- Don't overwork the dough. The key to tender biscuits is keeping the dough cool and working it just enough to combine the ingredients. The butter needs to stay solid until the biscuits go in the oven or the texture will be heavy and gummy.
- Store: Leftovers can be stored at room temperature in an airtight container or sealable plastic bag for up to 3 days.
- Freeze: Baked biscuits can be frozen for up to 3 months. To freeze, place the cooled biscuits on a baking sheet and place in the freezer until frozen solid, then transfer to a plastic freezer bag or airtight container.
- Make-Ahead: The dough is freezer-friendly before baking and before brushing with buttermilk. Freeze the individual cut portions on a baking sheet until solid, then transfer to a sealable plastic freezer bag. The dough can be stored in the freezer for up to 3 months. You can bake them from a frozen state; add about 5 more minutes to the bake time.
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