Ingredients
- 300 g all-purpose flour (2 cups of flour, type 1050)
- 1/2 teaspoon sea salt
- 2 teaspoons raw cane sugar (or organic beet sugar)
- 1 tablespoon baking powder
- 4 tablespoon chilled butter, cut into pieces (60 g)
- 200 ml organic buttermilk
- 100 g aged cheddar cheese, grated
- 1/4 cup finely sliced fresh chives (4 tablespoons)
Instructions
- Preheat oven at 450°F / 230°C degrees and line a baking sheet with parchment paper.
- Mix dry ingredients together in a large bowl (flour, salt, baking powder, and sugar).
- Work the butter into the flour mixture using your fingers or pastry cutter until it resembles an evenly crumb, sand-like mixture.
- Add the grated cheese and mix lightly by hand so that the cheese is coated with flour and not clumped together.
- Add the buttermilk and chives and mix quickly and gently, until you have a shaggy, but cohesive dough (do not over mix or over work the dough!). If the mixture seems too dry and won't come together, don't keep working it; drizzle in a tiny bit of buttermilk to make it cohesive (max 1 teaspoon at a time).
- Transfer the dough to a lightly floured work surface. Work gently on counter until smooth and about 2,5 cm thick. Cut with biscuit cutter or small glass (avoid twisting!).
- Transfer to baking sheet and bake in the preheated oven for 12-15 minutes, until lightly golden on top.
- Remove them from the oven, and serve warm. Enjoy!
- Once fully cooled, store any leftover biscuits, sealed in an airtight container or well wrapped, at room temperature, for 2-3 days.
Nutrition
Notes
- If desired, brush the biscuits with milk, to enhance browning.