Buttermilk Biscuits

I don’t want to say that these biscuits are no fail but they are by far the easiest biscuit recipe that I’ve tried. The frozen butter is key for making light, flaky layers!

Cheddar and Chive Buttermilk Biscuits

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• Author: The Kilted Chef
• Total Time: 30 minutes
• Yield: 12 biscuits 1x

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Description

The key to this recipe is not to overhandle the dough.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups all purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 1 cup frozen butter1 cup finely grated cheddar cheese
• 2 tbsp finely chopped chives
• 2 cups buttermilk

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Instructions

1. Preheat the oven to 450F. Line a baking pan with parchment paper.
2. Place the flour, baking powder and salt into a mixing bowl.
3. Use a food processer to finely shred the butter, use a fork to stir it into the flour .
4. Stir in the cheddar cheese and chives ensuring that the cheddar is well coated with flour and not clumping.
5. Push the flour mixture to the side and begin adding the buttermilk 1/2 cup at a time, until the dough comes together. ( you may not require all of the liquid).
6. Turn the dough out onto a floured surface, gently knead just to bring the dough together.
7. Use a biscuit cutter to cut rounds, place on the baking sheet and bake for 15 minutes.

Notes

• Invest in a proper biscuit cutter, using a glass compresses the edges of the biscuits and prevents them from rising as high.
• Allowing the biscuits to touch on the pan results in soft sided biscuits, separating them results in a crispier edge.

 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Baking, sides, Recipes