buttermilk my biscuit

That’s right! There’s always room for a buttermilk biscuit, especially if it’s homemade. With all of this chicken stew we’ve been cooking lately, it was time to bring these baked bites back to the menu. To say we’re making biscuits is a little vague, as that word means different edibles in different places. For example, in England I might spend my morning dunking rich tea biscuits into my piping cup of Earl Gray, whilst reading OK! and learning which prenatals the Duchess Kate is taking. However, in the southern United States, I might face a critical morning dilemma of turning my biscuit into a sandwich with my scrabbled eggs, or just slathering it with honey (ignoring the fact I gave up gluten for Lent). Different strokes, for different folks.

We’re making the Southern-style, which are essentially a savory quick bread, with a soft center and golden-brown crust. You can literally have one morning, noon or night! Instead of topping these with gravy or adding a touch of honey (both commendable options), I went savory by adding cheddar cheese & chives! If the thought of making biscuits from scratch seems like a pain in the ass, I can assure you it’s pretty painless (and world’s better than the frozen variety or those from a mix). Unlike many traditional ‘breads’ we don’t need yeast to leaven these; therefore, we don’t have to wait on dough to rise. These are flour-based and with a few pantry ingredients, they’re on your table in about 10 mins! I even use my food processor to work the butter into the flour mix, which makes this faster . . . and the less obstacles between me and a biscuit the better!

Here’s how we do it:

5 from 1 reviews
Cheddar Chive Buttermilk Biscuits
You can’t go wrong with savory buttermilk biscuits, especially if we add cheddar cheese and chives!
Serves: 3-inch biscuit cutter, yielded 12 biscuits
Prep time: 
Cook time: 
Total time: 
What to get:
  • 2.5 cups flour (all purpose, and extra for working dough)
  • ½ tsp baking soda
  • 1T baking powder
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 6 T cold butter (unsalted, cut into ~12 small chunks)
  • 1.25 cups buttermilk (I used the reduced fat variety)
  • 2T fresh chives, chopped finely
  • 1 cup sharp cheddar cheese, shredded
  • *butter for topping biscuit (optional)
  • *Food Processor for cutting butter into flour (optional but recommended)
  • *Piece of plastic wrap to work-out dough
  • *biscuit cutter (I use one ~3 inches in diameter)
  • *baking pan, cookie sheet or baking stone
What to do:
  1. Place 6 tablespoons of the butter in the freezer for about 10 mins & preheat oven to 425 degrees.
  2. Prepare a large cutting bored (or counter space )with flour for pressing-out dough.
  3. In a bowl combine the dry ingredients (flour, soda, powder, salt, pepper) & whisk together until combined.
  4. Remove butter from freezer & cut into small chunks.
  5. In a food processor add flour mix and ‘cut’ the cold butter chunks into the mix by pulsing the processor until you have a fine, slightly-crumbly biscuit meal.
  6. Return butter/flour mix to mixing bowl, stir in chives & cheese, then add buttermilk gently mixing with a spoon (only stir to combine & avoid over handling the mix, dough should be wet & sticky)
  7. On floured board or surface, put dough in center & place large piece of plastic wrap on top, gently press the dough out into an even layer (~ ¾ of an inch thick).
  8. Lift-up plastic wrap & fold dough over in half, place back the plastic on top and press out dough again until even (~3/4 of an inch thick).
  9. Take round biscuit cutter dipped in flour and cut out biscuits (my dough yielded 12), you can work together scrap dough to cut out additional biscuit rounds.
  10. Place biscuit rounds on a non-stick cooking sheet sprayed with oil, with edges touching all together.
  11. Bake in a pre-heated 425 degree oven for ~13-16 mins (less time of making smaller biscuits, more if giant size!), or until outsides are lightly browned & slightly firm to touch, avoiding over-browning.
  12. Cool biscuits slightly on pan, serve warm.
Notes:
This is easy to make especially if using a food processor which takes less time to cut the cold butter into the flour mix, and does it more evenly. Though you can do this step by hand. Avoid over-handling dough, can make biscuits more dense and not as fluffy in texture. Also, watch biscuits in oven to make sure they’re not over browning so they’re not hard. Traditionally I bake my biscuits on a non-stick cookie sheet grouped together (edges touching), which makes them a little softer. If you bake them separated-out, they will be crispier on edges (I do this if I make breakfast sandwiches out of them). Pressing-out the dough with Glad brand, Press’N Seal makes things a lot less messy, and then you don’t get your hands completely sticky!

DSC_0033If you want to make plain biscuits, this recipe is great sans the cheese & chives, but cheddar really does make everything better. These would also work well with Pepper Jack for a little kick. I make them often and love to have in lieu of dinner rolls. They’re moist, flakey and go great with soups of all kinds, not to mention breakfast sandwiches—the palatable possibilities are endless. These are bound to be a household favorite, Happy Friday to you!

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Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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