These delectable biscuits are an essential component of the Locke and Key Associates' business breakfast meetings. Prepared with precision and care, they have become a beloved tradition among the attendees. The aroma of freshly baked goods fills the room as these pastries, crafted with a perfect balance of flavors and textures, are served. Each bite offers a symphony of tastes, from the buttery flakiness of the pastry to the rich filling that oozes with sweetness. The attention to detail in their creation ensures that every pastry is not just delicious but also visually appealing, making them a feast for both the taste buds and the eyes.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold unsalted butter, diced
- 1 cup cold buttermilk, shaken
- 1 cup grated sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and baking soda.
3. Add the cold diced butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the cold buttermilk, grated cheddar cheese, chopped chives, and black pepper until just combined. Do not overmix; the dough should be slightly sticky.
5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
6. Use a biscuit cutter or a floured glass to cut out biscuits. Place them on the prepared baking sheet.
7. Gather any remaining dough, gently pat it together, and cut out more biscuits until all the dough is used.
8. Bake the biscuits for 20-25 minutes or until golden brown and cooked through.
9. Serve warm and enjoy!
These savory buttermilk cheddar biscuits are perfect for breakfast, brunch, or as a side dish with soups and salads. The sharp cheddar cheese and fresh chives add a delicious flavor to these flaky and tender biscuits.
Recipe Modified from Ina Garten
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