Description
These Cheddar Chive Biscuits are flaky, buttery, and packed with sharp cheddar cheese and fresh chives. Perfect as a savory side dish or a delicious snack, they are made using a laminating technique that creates tender layers and a golden, puffy crust. With an easy-to-follow method and simple ingredients, these biscuits bring a gourmet touch to any meal.
Ingredients
Dry Ingredients
- 3 cups (410 g) all-purpose flour
- 2 tablespoons (30 g) granulated sugar
- 1 1/2 tablespoons (20 g) baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons (10 g) kosher salt
- 1 tablespoon dehydrated onion
Wet Ingredients
- 1 cup (260 g) buttermilk, cold
- 2 tablespoons buttermilk, for brushing
Other Ingredients
- 2 sticks (8 oz, 227 g) unsalted butter, cold
- 4 oz (113 g) white or sharp cheddar, shredded (about 1 1/2 cups)
- 1/4 cup minced fresh chives
- Flaky sea salt, for sprinkling
Instructions
- Dice the butter. Cut the cold unsalted butter into 1/4-inch cubes. Place the diced butter in a bowl and transfer it to the freezer to ensure it stays cold while you prepare the other ingredients.
- Mix the dry ingredients. In the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, kosher salt, baking powder, dehydrated onions, and baking soda. Add in the shredded cheddar cheese and minced fresh chives, mixing to distribute evenly.
- Mix in the butter. Remove the butter from the freezer and add it to the dry ingredient mixture. Toss well to coat the butter with flour. Using the paddle attachment on medium-low speed, mix until the mixture resembles clumpy sand with pea-sized pieces of butter still visible.
- Mix in the wet ingredients. While the mixer is running, slowly stream in the cold buttermilk just until the dough begins to clump together. Avoid overmixing. Then transfer the dough onto a lightly floured work surface and gently press it into an 8×11-inch rectangle.
- Laminate the dough. Fold the dough rectangle into thirds, like a letter, and press it down into a 1-inch thick rectangle. Repeat this folding and pressing process three more times to create flaky layers. Finally, press the dough into a 9-inch square about 1 inch thick.
- Preheat the oven. Set your oven to 450°F (232°C) and allow it to fully preheat while you prepare the biscuits.
- Cut and bake. Using a sharp knife, cut the dough square into 9 equal squares. Transfer the biscuits to a parchment-lined baking sheet and refrigerate for 30 minutes to firm up. Brush the tops with the remaining buttermilk and lightly sprinkle with flaky sea salt. Bake for 18-20 minutes, or until the biscuits are puffy and golden brown.
Notes
- Keep the butter very cold to achieve flaky, tender layers in the biscuits.
- Do not overmix the dough to prevent tough biscuits.
- Laminating the dough by folding creates flakiness similar to puff pastry.
- Chilling the shaped biscuits before baking helps maintain shape and promotes even rising.
- Use sharp cheddar for a more pronounced cheese flavor or white cheddar for a milder taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
