Cheddar Chive Biscuits

There really isn't anything better than buttery, fluffy homemade biscuits. Unless you want to be extra and throw in some cheddar cheese and fresh chives to make cheddar chive biscuits.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 279kcal

Author Lauren

Cost $1.67 / .28¢ PER BISCUIT

Equipment

Ingredients

2 cups all purpose flour 240 grams, plus extra for dusting the counter
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon baking powder
5 tablespoons very cold butter (plus more for topping) cut into ½-inch cubes
¾ cup shredded sharp cheddar cheese 100g
2 tablespoons chives chopped
¾ cup half and half

Instructions

PREPARE: Preheat the oven to 425˚F and arrange the oven rack in the center of the oven. Line a large baking sheet with parchment paper and set aside.
PREP THE DOUGH: Add the flour, salt, pepper, and baking powder in the bowl of a food processor with the blade installed. Evenly scatter the butter pieces, cheese, and chives over the flour.
PROCESS THE DOUGH: Pulse the mixture 8-10 times until the butter has been reduced to the size of peas. With the processor running on low, pour the half and half into the feeder tube of the processor until the mixture just comes together.
CUT THE BISCUITS: Pour the dough out onto a generously floured surface. Quickly press the dough into a ball, then roll the ball out using a floured rolling pin to about 1 inch thick. Coat a 2 ½-inch biscuit cutter with flour and cut out 6-8 biscuits.
BRUSH WITH BUTTER (optional): Melt 2 teaspoons of butter and brush the tops of the biscuits with the butter before baking.
BAKE: Arrange the circles about 2 inches apart on the prepared baking sheet. Cook for 14-16 minutes or until the tops of the biscuits are golden brown. Let them cool on a rack for 5-10 minutes before serving.

Notes

If you have not food processor: Instead of cutting the butter into cubes, freeze the butter for 30 minutes in stick form. Then use the cheese grater, on the side with the largest grating option, to shred the butter, then fold all the ingredients together.
Make sure the butter is cold: freeze the cubes for 15 minutes before pulsing in the processor
If you don't have biscuit cutters: Use anything that's about 2-½-inches in diameter (like a glass or a measuring cup) and cut around it with a knife.

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