This recipe was adapted from Garrett McCord. Southerners consider biscuits an important part of a well-balanced breakfast, and they have a reputation for knowing what’s what when it comes to food. Grits and gravy and a biscuit, what more could you want? Of course, no one would ever try to take biscuits away from your fried chicken dinner, either. And if you snuck one of these biscuits as an afternoon snack, well, we don’t think anyone could blame you. And the best thing about them is the easy prep work: you basically smash all the ingredients together in a big bowl with your hands and call it a day. Okay, the actual best thing about them is their flaky, buttery, cheesy flavor. But you get the point.
- 2 cups all-purpose flour
- pinch of cayenne pepper (more to taste)
- ¼ tsp. salt
- ½ tsp. black pepper
- 2 tsp. baking powder
- 7 Tbsp. cold butter
- ¼ cup minced chives
- 2 oz. grated Parmesan cheese
- 2 oz. grated Cheddar cheese
- ¾ cups buttermilk
- sea salt (or Kosher/Maldon) for top
- Preheat oven to 425 degrees F.
- Dice butter into small chunks. If it gets too soft while dicing, stick the butter in the freezer for a few minutes.
- Whisk flour, cayenne pepper, salt, black pepper, and baking powder together in a large, wide bowl.
- Mix butter into flour mixture until it’s fully coated. Using a pastry cutter, cut butter into flour mixture until butter has been mashed into small, pea-sized bits. If you have a food processor, use this to achieve the same consistency. Do not overwork; there should still be bits of butter floating around in the mixture.
- Add chives and cheese and gently toss again.
- Add buttermilk and combine with flour mixture until it starts to come together into a big lump of dough. It’s easiest to judge this if you’re mixing with your hands. As it starts to cohere, knead it a couple more times, add another drip or two of buttermilk if needed, and stop.
- Roll the dough onto a lightly floured surface, and knead a couple times. Don’t overwork the dough. Roll into an 8×8 square. Lightly salt surface and cut into squares. Bake 12 – 15 minutes, or until golden.
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