Description
Fluffy cheddar chive biscuits made with extra-sharp cheddar, parmesan, and dijon mustard, finished with garlic chive butter.
Ingredients
Scale
For the Biscuits
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon mustard powder
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- ½ cup (113 g) unsalted butter, very cold and cubed
- 4 oz (113 g) extra-sharp cheddar cheese, freshly shredded (about 1 cup)
- 1 oz (28 g) parmigiano reggiano, finely grated (about 1/3 cup)
- ¼ cup fresh chives, finely chopped
- ¾ cup (180 g) cold buttermilk
- 1 tablespoon dijon mustard
For the Garlic Chive Butter (optional)
- 3 tablespoons unsalted butter
- 1 small garlic clove, finely grated
- 1 tablespoon fresh chives, finely chopped
- Flaky sea salt, for fishing (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ¾ teaspoon mustard powder, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1/8 teaspoon cayenne pepper.
- Add ½ cup very cold cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until pea-sized pieces of butter remain.
- Add 4 oz shredded extra-sharp cheddar, 1 oz grated parmigiano reggiano, and ¼ cup chopped chives. Toss until evenly distributed.
- In a measuring cup, whisk 1 tablespoon dijon mustard into ¾ cup cold buttermilk until smooth.
- Pour the buttermilk mixture into the bowl and gently stir just until a shaggy dough forms.
- Scoop about ¼ cup portions of dough onto the prepared baking sheet, leaving a little space between each biscuit. You should have 10 to 12 biscuits.
- Bake for 14 to 17 minutes, or until the biscuits are puffed and golden brown on the tops and edges.
- While the biscuits bake, make the optional garlic chive butter. Melt 3 tablespoons unsalted butter in a small saucepan over low heat. Add the grated garlic and cook for about 1 minute, just until fragrant. Remove from the heat and stir in 1 tablespoon chopped chives.
- As soon as the biscuits come out of the oven, brush them with the garlic chive butter. Finish with flaky salt if using.
- Let cool on the baking sheet for about 5 minutes before serving warm.
Notes
- No buttermilk: stir 1 tablespoon lemon juice into ¾ cup whole milk and let it sit for 5 minutes.
- Make ahead: refrigerate scooped dough up to 24 hours, or freeze unbaked biscuits up to 3 months and bake from frozen, adding 3 to 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Baking
- Cuisine: American