OH MY HEAVENS THESE ARE GOOD. Crispy on the edges and oh-so-tender in the middle. And the flavor, WOWOWOWOWOWW!!! You might be able to tell that I’m very excited about these biscuits. This is a really good recipe, but I would also like to add that the result is very dependent on how you handle the biscuits. Do whatever you need to do in order to make sure you don’t overwork the biscuits (I’ve heard people say they pretend they have arthritis). The whole way through the process, the dough is pretty much falling apart, but that’s how it should be, and the reason why the scones and biscuits I make come out so unbelievably tender (I guess I just have that perfect arthritic touch…lol). Here’s how:
6 oz flour (1.25 cups)
1.25 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
4 tbsp butter, cubed
3 oz cheddar cheese, grated
2 scallions, chopped
1/2 cup buttermilk
Makes 8 biscuits, using a 2 inch cutter.
Preheat the oven to 450 degrees F (always nice and hot with biscuits, you want to put a strong fire under their butts so they puff up nicely). Butter a sheet pan.
Whisk to combine the flour, baking powder, baking soda, salt, and sugar. Add the cubed butter, and work it with your fingertips, breaking down the butter and coating the little butter pieces with flour. When it looks like large crumbs, stir in the cheddar and scallions, then make a well in the center. Pour in the buttermilk, and fold the flour over it, and gently distribute the liquid throughout. Make sure you don’t overstir, it should look sort of crumbly, like this:
Flour your countertop and dump the dough out onto it. Gently pat it out into a circle or rectangle, and use a biscuit cutter to cut out little biscuits (or, just cut it up into pieces).
Place the biscuits on the pan and bake for 10 minutes. Enjoy!!!
Click here for the printable recipe.