So, I know there’s a mega flour shortage right now, so I feel a bit ashamed for posting this recipe, and therefore duty bound to apologize to everyone who is at home suffering from lack of flour and unable to bake right now…
That being said, I am almost out of my pre-Quarantine purchased flour… I thought I was entirely out, but then I found a little leftover bag in the back of my cupboard and had just enough to make one recipe, so I had to think really hard about what recipe would be the recipe.
But after much contemplation, I realized that what I really wanted right now was a buttery, cheesey, carb-y, savory, comfort-food classic. So behold: Cheddar Chive Biscuits.
How to get the BEST Rise
First, you need need appropriate fat temperature (as in cold). This recipe involves freezing the butter twice during the process of making the biscuits.
Second, you really need enough leavener. I don’t care how much you want to rely on the steam from the butter to give your biscuits height, it’s just not going to give you the poof you’re looking for without enough leavener. This recipe calls for 2 teaspoons of baking powder, and 1 teaspoon of baking soda.
Third, the edges matter – using a knife, bench scaper, or biscuit cutter, press directly down and back up – no wiggling or twisting. And use a SHARP knife. This will prevent the edges from mushing together and allow layers to better expand in the oven.
Finally, a hot oven is essential! This recipe calls for 450 degrees F, and has worked better for me than recipes that have called for a cooler oven. The heat helps the biscuits to rise rapidly and also brown the outsides while keeping the insides nice, flakey, and moist.
Add a little egg wash and a sprinkle of fleur de sel or flaked sea salt and you have yourself the perfect comfort food for this Quarantine season.
So for any of you who are looking for a perfect recipe to use your last 2 cups of flour on, let this recipe be your recipe. It will be worth it, I promise!
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Cheddar Chive BiscuitsCourse: SidesCuisine: American
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tablespoons cold butter, cubed
1/2 cup shredded extra-sharp cheddar cheese
1/4 cup minced chives
3/4 cup and 2 tablespoons buttermilk, plus a little extra for the egg wash (optional)
1 egg (optional)
Fleur de sel
- In large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.
- Toss in the cold butter. With a pastry blender, cut the butter into the flour mixture until butter pieces are the size of small peas. Place entire bowl in the freezer for about 10 minutes.
- While ingredients are in the freezer, mince the chives and shred the cheese. If you would like to use an egg wash, whisk together an egg with a little buttermilk and set aside.
- Remove ingredients from freezer and slowly drizzle buttermilk into butter-flour mixture, stirring to combine. When all the ingredients come together (don’t worry if it’s a little crumbly) turn out onto a floured counter.
- Use your hands, press lightly to shape the dough into a rectangle, about 12 inches by 6 inches, and about 1 1/2 inches tall.
- Next, fold the dough into thirds like a letter. Flatten out again until it is about 12 inches by 6 inches. Repeat this folding process 3 times.
- Finally, using a very sharp knife, cut the biscuits into 6 even pieces. For maximum loft, cut all sides of the biscuits.
- If you want, roll the excess dough into a round and make that piece a biscuit too!
- Brush each biscuit with egg wash and sprinkle with fleur de sel.
- Place biscuits onto a baking sheet covered with parchment or silicone, and then put in the freezer while you preheat the oven to 450.
- Once oven is preheated, place biscuits into the oven and bake for 15-18 minutes, or until tall, lofty and golden brown on top.