Cheddar Chive Biscuits

A little twist on the basic biscuit with creamy sharp cheddar and tangy chives. If you have a chive plant, throw in your chive blossoms!

Chapters
0:00 Biscuit Recipe Intro
0:17 Recipe Note #1
0:28 Recipe Note #2
0:36 Recipe Note #3
0:48 Recipe Note #4
0:55 Buttermilk Biscuit Recipe Using Buttermilk Powder
1:09 Yes, You Can Eat Chive Blossoms
1:34 Using a Food Processor to Make Biscuits
2:20 Adding Water or Milk to Biscuit Dough
3:19 Folding Biscuit Dough for Flaky Layers
3:45 How to Cut Biscuits
4:11 Baking Instructions

Cheddar Chive Biscuits

Ingredients
2 cups (10 ounces) all-purpose flour, plus 1/4 cup more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, frozen and grated
1.25 cups grated cheddar cheese (or 1 cup cheddar, 1/4 cup parmesan)
1/4 cup chopped chives
1 cup buttermilk

*If using regular milk, omit the baking soda.

Recipe summary: Mix together the dry ingredients. Cut or rub in the grated butter until it resembles sand. Add grated cheese and chopped chives. Slowly pour in the buttermilk while stirring into the mixture. Use only as much liquid as you need, which probably won't be the whole cup. Stop when the dough pulls together into walnut-sized clumps and is still a little dry. Turn onto a floured surface and push into a square/rectangle one inch thick. Fold width-wise and push/roll out until an inch thick. Fold length-wise and repeat, folding 8 times. Heat oven to 450F/230C. Cut biscuits into shape and put in oven. Increase temp to 500F/260C and bake for 15-18 minutes.