Cheddar Garlic & Chive Biscuits

Ingredients

• 2 1/2 cup All-purpose flour, 300 g
• 1 tbsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Kosher salt
• 1/2 tsp Garlic powder
• 1/2 cup Unsalted butter, very cold and cubed, 113 g
• 1 1/4 cup Freshly shredded sharp cheddar cheese, 140 g
• 3 tbsp Fresh chives, finely chopped
• 1 cup Cold full-fat buttermilk, 240 ml, plus 1–2 tbsp only if needed
• 2 tbsp Unsalted butter, melted
• 1 Fresh garlic clove, finely grated or minced, small
• 1 tbsp Fresh chives, finely chopped
• 1 pinch Kosher salt

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. Add the very cold cubed butter. Cut the butter into the flour until pea-sized and slightly larger flattened pieces remain.
4. Add the shredded sharp cheddar and chopped chives. Toss gently so they are evenly distributed.
5. Add 1 cup cold buttermilk. Stir gently until a shaggy dough forms. Add additional buttermilk 1 tablespoon at a time only if necessary to incorporate remaining dry flour.
6. Transfer the dough to a lightly floured surface. Gently pat into a rectangle approximately 1 inch thick.
7. Fold into thirds, rotate 90 degrees, flatten gently, and repeat the fold 1–2 additional times. Do not overwork the dough.
8. Pat to approximately 3/4–1 inch thick. Cut using approximately a 2 1/2-inch biscuit cutter. Press straight down without twisting.
9. Arrange biscuits on the prepared pan with sides nearly touching.
10. Bake approximately 15–18 minutes until tall, golden, visibly layered, cheese around the edges is browned, and centers are cooked through.
11. While the biscuits bake, prepare the garlic butter: combine the melted butter, finely grated garlic, chopped chives, and a pinch of salt.
12. As soon as the biscuits leave the oven, lightly brush the tops with garlic butter. Serve warm.

Nutrition

Chef's Notes

Freshly shred the cheddar rather than using pre-shredded cheese when possible — pre-shredded cheese often contains anti-caking ingredients and does not melt quite as smoothly. Use sharp or extra-sharp cheddar so the cheese flavor remains noticeable after baking. Do not overload the dough with cheese; these should still behave like flaky biscuits. Make-ahead: Prepare through the cutting stage and refrigerate briefly before baking. For longer storage, freeze unbaked cut biscuits individually until firm, transfer to an airtight container, and bake from frozen as needed, allowing additional baking time based on doneness. Storage: Best fresh and warm. Store cooled biscuits airtight at room temperature for approximately 2 days, refrigerate for up to 5 days, or freeze baked biscuits airtight for up to 2–3 months. Reheat before serving. Cutting tip: Press the cutter straight down — do not twist. If using a knife or bench scraper, biscuits may be cut into squares to eliminate scraps.

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