Ingredients

The following ingredients have 11 Servings
  • 3 cups (372g) all-purpose flour
  • 4 ½ teaspoons baking powder
  • 1  teaspoon salt
  • ½ teaspoon pepper
  • ½ cup (113g) cold unsalted butter (cubed, plus 1 tablespoon for brushing)
  • 1 cup (237ml) buttermilk
  • 1 ½ cups Cheddar Cheese
  • 1 tablespoon chopped Chives

Instruction

  • Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet or similar pan, or cookie sheet.
  • Whisk flour, baking powder, salt, and pepper in a large mixing bowl. Add cubed cold butter. Use a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened. Gently stir in cheddar cheese and chives.
  • Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. If it's too dry, add a bit more buttermilk. Don’t over flour!
  • Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.
  • Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden.
  • Store biscuits in an airtight container for 2 days or freeze for up to one month.