Here’s a quick recipe based on a great recipe post for the best buttermilk biscuits from a fellow foodie, Pinch My Salt. I wanted to whip up a batch of my famous biscuits with chives and cheddar that I usually make, but this time I had buttermilk (powder). It’s actually not that difficult to make your own buttermilk from scratch and there’s a great article here that can show you the way. All the better my biscuits have become with the addition of buttermilk.
Without further adieu:
Square Buttermilk Chive & Cheddar Biscuits
Makes roughly 20 small biscuits
- 1 1/4 Cup cake flour
- 3/4 Cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 Cup butter, cut into small chunks
- 3/4 Cup buttermilk
- 2 Tbsp finely chopped chives
- 1/4 Cup of fancy shredded cheddar cheese
- 2 tsp garlic powder
- Be sure to keep your chopped butter cold in the fridge while you prepare the rest of the biscuit dough
- Preheat oven to 500 degrees
- On a clean work surface, spread a generous amount of flour.
- In a large mixing bowl, whisk together flours, baking soda, baking powder, chives, garlic powder, cheddar cheese and salt, until well-combined.
- Toss in the chilled butter chunks and cut it in with a pastry cutter and then with your finger tips to get a good coarse mixture with no large chunks of butter.
- Pour in buttermilk and stir until a dough ball forms. Do NOT over mix. This is crucial for fluffy biscuits.
- On the floured work surface, knead the dough 2-3 times and flatten out to 1/2″ thick (we’re not looking for height with these square biscuits).
- With a floured butcher’s knife, cut into 2-3″ squares.
- Place squares onto a non-greased cookie sheet and place in the center of the oven for 6-8 minutes or until golden brown.
- Spread extra melted butter on top when removed from the oven.