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Cheddar-Chive Biscuits
These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into
a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the
Cheddar, making these utterly addictive.
Yield: 8 biscuits
INGREDIENTS
4
ounces (113 g) good-quality Cheddar
cheese, preferably extra-sharp
2
cups (500 ml) unbleached, all-purpose
flour, plus more for shaping the
biscuits
2
tablespoons (30 ml) yellow cornmeal
1½
teaspoons (7.5 ml) granulated sugar
2½
teaspoons (13 ml) baking powder
1¾
teaspoons (9 ml) kosher salt
INSTRUCTIONS
1. Insert the fine shredding disc into the work bowl of the food processor. Shred the Cheddar on
High. Reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cornmeal,
sugar, baking powder, salt, and pepper and process on Low for 10 seconds to sift. Add
10 tablespoons (150 ml) of the cold cubed butter and pulse just until the mixture starts to
resemble coarse crumbs with pea-size bits of butter strewn throughout. Add the reserved
shredded Cheddar and chives and pulse 4 to 5 times to incorporate. Add the buttermilk and
pulse a few times more to form a shaggy dough.
3. Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into an
8-inch x 4-inch (20 x 10 cm) rectangle. Fold the dough in thirds, as you would a letter. Start
with a short end and fold a third of the dough down over the center, then fold the other third
up to overlap. Turn the dough a quarter clockwise and pat into another 8-inch x 4-inch
(20 x 10 cm) rectangle. Fold in thirds a second time. (The folding process builds structure for
tall biscuits with lots of flaky layers.) Turn the dough a quarter clockwise again and pat into a
final 8-inch x 4-inch (20 x 10 cm) rectangle, about 1 inch (2.5 cm) thick. Square the sides as
best you can with your hands or a bench scraper.
4. Use a sharp knife to cut the rectangle into eight 2-inch (5 cm) squares (a 4 x 2 grid). Space
out the biscuits onto a parchment-lined baking sheet and place in the freezer for 30 minutes
to chill.
5. While the dough is chilling, set an oven rack in the middle position and preheat the oven to
425°F (220°C). Melt the remaining 2 tablespoons (30 ml) of butter.
6. Brush the tops of the chilled biscuits with melted butter and sprinkle with flake sea salt, if
desired. Bake in the preheated oven until the tops are deeply golden brown, 20 to 22 minutes.
Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room
temperature.
Breakfast/Brunch
12
½
teaspoon (2.5 ml) freshly ground
black pepper
12
tablespoons ([180 ml] 1 ½ sticks)
unsalted butter, cold and cut into
½-inch (1.25 cm) cubes, divided
6
tablespoons ([90 ml] about ½ ounce)
roughly chopped chives
¾
cup (175 ml) buttermilk, well shaken
Flake sea salt, for finishing (optional)
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