Biscuits! Who doesn't love a good, flaky biscuit?! I made some delicious ones the other night from an old copy of Saveur (Look how high they rose!) and thought I'd share this super easy recipe.
Chive and Cheddar Biscuits
• Heat oven to 450°.
• Whisk together 2 cups flour, 2 tbsp. baking powder, 1 tbsp. sugar, 1 1/2 tsp. salt, and 1/2 tsp. baking soda in a bowl.
• Using a pastry cutter (or two knives), work 8 tbsp. cold butter cut into thin pats into flour mixture until the butter is the size of small peas.
• Add 3/4 cup plus 2 tbsp. buttermilk, 1/2 cup shredded sharp cheddar cheese, and 1/2 cup finely chopped chives to flour–butter mixture; stir with a fork to form a loose dough.
• Turn dough out onto a floured surface; gently pat into a 6" × 9" rectangle. Fold in thirds as you would a letter; pat into a 6" × 9" rectangle again.
• Dip edges of a 3" round biscuit cutter in flour; punch out 6 biscuits from dough. Transfer them to a parchment paper–lined baking sheet. (Form and cut dough scraps into another biscuit or two, if you wish; they won't rise as high, though.)
• Brush tops with 2 tbsp. heavy cream; bake until lightly browned, 14–16 minutes. Makes 6.
Note: If you don't have buttermilk, add a scant tablespoon or so of vinegar to a cup of milk and let it sit for a few minutes.
I substituted dill for the chives and would definitely cut down on the salt next time at least by half — especially with dill. AND, good news, it makes more like 8. And they are big and fluffy and flaky and GOOD!