Sharp cheddar cheese is a good foil to the chives in these biscuits.
- 2 cups flour, plus more
- 2 Tbsp. baking powder
- 1 Tbsp. sugar
- 1 1⁄2 tsp. salt
- 1⁄2 tsp. baking soda
- 8 Tbsp. cold butter, cut into thin pats
- 3⁄4 cup plus 2 tbsp. buttermilk
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄2 cup finely chopped chives
- 2 Tbsp. heavy cream
Heat oven to 450°. Whisk together flour, baking powder, sugar, salt, and baking soda in a bowl. Using a pastry cutter, work butterinto flour mixture until the butter is the size of small peas. Add buttermilk, cheese, and chives to flour-butter mixture; stir with a fork to form a loose dough. Turn dough out onto a floured surface; gently pat into a 6" × 9" rectangle. Fold in thirds as you would a letter; pat into a 6" × 9" rectangle again. Dip edges of a 3" round biscuit cutter in flour; punch out 6 biscuits from dough. Transfer them to a parchment paper-lined baking sheet. (Form and cut dough scraps into another biscuit or two, if you wish; they won't rise as high, though.) Brush tops with cream; bake until lightly browned, 14-16 minutes.