Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

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Ingredients

Directions

  • Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).

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  • Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Cook's Notes

Mix It Up
Substitute Parmesan and chopped fresh sage for the cheddar and chives.

Reviews (1)

89 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 40
  • 2 star values: 15
  • 1 star values: 3
Rating: 5 stars
10/02/2017
I went with a full 8oz of cheese (1 block for me). I cut into scone-like triangles so rerolling wasn't necessary. Brushed an egg wash on top and sprinkled with parm. But these were absolutely the best biscuits I've ever made. Light and tender. Saw Sarah Carey make this on the Everyday Food YouTube channel and was immediately taken.