Cheddar and Chive Buttermilk Biscuts
Bread
  • 9 oz (2 cups) unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/4 lb cold unsalted butter, cut into 1/2 inch cubes
  • 1/4 cup thinly sliced fresh chives
  • 3 oz  extra sharp Cheddar, grated to yield 3/4 cup
  • 2/3 cup buttermilk

Position a rack in the middle of the oven and heat the oven to 375 F. Line a baking sheet with partchment.

In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended.  With a pastry blender or two table knives, cut the butter into the flour mixture until it's texture is fine and looks a little like cornmeal, with some butter chunks the size of peas.  Stir in the chives and grated cheese.  Add the buttermil and stir with a wooden spoon until the dough is wet, sticky and shaggy; small areas of dry ingredients are fine.

Turn out the dough on to an unfloured board and knead about 12 times until the dough comes together and is smooth.  Lightly flour the board and pat the dough into a 1 inch thick square.  Use a sharp knife to trim the edges of the square; this helps the biscuts rise. cut the square into nine smaller squares.

Transfer the biscuts to the lined baking sheet. Bake until firm and lightly golden brown on top and golden brown on the bottom 18 to 23 minutes 

RJM
Fine Cooking

Make sure the biscuts are only an inch thick when you cut them, taller and you will get little towers of bisucts instead of fluffy wider biscuts.

Awesome recipe goes really well with the Chipolte Chili.