White Cheddar Chive Drop Biscuits

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1 1/2 cups (180g) cake flour
• 1/8 cup (37.5g) granulated sugar
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon granulated garlic
• 2 sticks (1 cup) cold unsalted butter
• 8 oz (225g) white cheddar cheese, grated or finely chopped
• 1/4 cup (14g) chopped chives
• 1 1/2 cups (354ml) buttermilk
• 1 egg
• 1 pinch salt

Instructions

1. 1

   Position a rack in the top third of your oven and preheat to 375F/190C. Line a baking sheet with parchment paper.

2. 2

   --- Prep Cold Ingredients ---

3. 3

   Unwrap and cubed the cheddar cheese block and chop it in food processor to quickly create tiny little granules of cheese. Alternatively, you can shred your cheese by hand or use pre-shredded cheese. Just remember to keep the cheese cold until right before using.

4. 4

   Unwrap and cube the butter into roughly 1-cm cubes and place it in a bowl in the refrigerator until ready to use.

5. 5

   --- Make The Biscuit Dough ---

6. 6

   In a large mixing bowl, combine the dry ingredients: flours, sugar, baking powder, salt, and granulated garlic. Add the cold, cubed butter and, working quickly, cut the butter in with a pastry dough blender. Alternatively, you can use your hands, but this method can lead to the butter warming. If using your hands, refrigerate 15 minutes after mixing the butter to ensure it stays cold.

7. 7

   Add in your cheddar cheese and chives and mix until evenly incorporated.

8. 8

   Slowly pour in the cold buttermilk and combine the ingredients so the dough is soft, moist, and slightly sticky. There should be no more flour at the bottom of the bowl. If the dough is dry, add more buttermilk. If the dough is too wet and sticky, add a little more flour. Pat the dough together until it resembles a loaf of bread.

9. 9

   Use a medium sized ice cream scoop to scoop the batter onto your parchment-lined sheet pan about 1 inch or 2-3 cm apart.

10. 10

    --- Egg Wash ---

11. 11

    In a small bowl, whisk together an egg with a pinch of salt. Brush the tops of the biscuits with the egg wash using a pastry brush.

12. 12

    --- Bake ---

13. 13

    Bake 20 minutes at 375F/190C, rotating the pan halfway through to ensure even baking. The biscuits should be slightly golden and appear fully baked.

14. 14

    Place biscuits on a cooling rack to cool or else the bottoms will continue to bake on the hot metal pan.