Laced with fresh chives and cheddar cheese, these tender biscuits are the perfect accompaniment to our White Chicken Chili.
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
- 1 1/4 cups shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 1 cup buttermilk
- 2 Tbs. melted unsalted butter
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and chives. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.