Ingredients

The following ingredients have 12 Servings
  • 2 cups (283g) all-purpose flour ((scoop and level to measure))
  • 2 tsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup (113g) unsalted butter, (cold and diced into small cubes)
  • 1 cup (4 oz) Cache Valley Creamery Shredded Triple Cheddar Cheese
  • 3 Tbsp chopped fresh chives
  • 1 cup (235ml) buttermilk

Instruction

  • Preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
  • In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder Add butter and cut into mixture using a pastry cutter or long pronged fork until mixture resembles coarse meal. 
  • Add in cheddar cheese and chives and toss mixture. Pour in buttermilk and toss until mixture comes together*.
  • Scoop dough out 1/4 cup (lightly heaping) at a time. Run a butter knife around the sides of the dough along the measuring cup, then shake to drop onto parchment. 
  • Repeat with remaining dough, while spacing evenly apart and fitting 12 biscuits on the baking sheet. Bake in preheated oven until tops are golden, about 12 - 15 minutes. Serve warm.