I love these Cheddar Chive Buttermilk Biscuits. They’re wonderfully rich and totally delicious. They’re a great addition to breakfast, brunch, lunch or dinner and go great with almost anything. Just gather the ingredients and follow the recipe.
I didn’t grow up eating biscuits, but I’ve grown to love them. If you’re a regular visitor to Diverse Dinners you will know that I hail from London, UK. Biscuits in the UK are cookies in the US. It’s all too unnecessarily confusing, I have to engage brain to clarify who I’m talking to whenever the term biscuits are raised.
Cheddar Chive Buttermilk Biscuits are relatively easy to make. You will have to methodically combine and press the ingredients together by hand to make a dough. Then turn the dough out onto a clean, dry floured surface where the pressing by hand continues.
You will need frozen butter or very cold butter so that you can grate it into the flour mixture to create flecks of butter throughout the dough. Pressing the dough allows the butter flecks to maintain their structure. Do not use a roller for this recipe you will lose the flecks of butter. Instead, fold and press the dough 3-4 times to create those flaky layers.
If you can, splurge on a tasty strong cheddar, something with a distinctive taste. I used cave aged cheddar from Jasper Hill Farm. Now don’t go crazy, there are cheddars out there that are pretty pricey. You just want a cheese that has enough strength of character to make its presence known.
I enjoyed a couple of my batch of biscuits for brunch with some kippered salmon and a chive and buttermilk remoulade. I also enjoyed a couple on their own with some honey butter. The ways to enjoy Cheddar Chive Buttermilk Biscuits are endless, so experiment and enjoy.
This recipe makes a batch of six-eight, depending on your cutter size. Perfect for Thanksgiving dinner, COVID-19 restrictions permitting.