Yield: 12 biscuits
(I made these gluten-free by using a GF 1:1 ratio mix available at my local Bulk Food store)
- 2 cups all-purpose or gluten free flour mix
- 2 tsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder or minced fresh garlic (optional)
- 1/2 cup unsalted butter, cold and diced into small cubes
- 1 cup packed grated aged Cheddar Cheese
- 3 Tbsp chopped fresh chives (if you have garlic chives you can leave out the minced garlic or powder)
- 1 cup buttermilk
Preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder for 20 seconds. Add butter and cut into mixture using a pastry cutter or long pronged fork until mixture resembles coarse meal. Add in cheddar cheese and chives and toss mixture. Pour in buttermilk and toss until mixture comes together (if needed you can sprinkle another 1 – 2 Tbsp of buttermilk, but keep in mind it may seem a little dry at first but keep tossing to bring it together).
Scoop dough out 1/4 cup (lightly heaping) at a time. Run a butter knife around the sides of the dough along the measuring cup, then shake to drop onto parchment. Repeat with remaining dough, while spacing evenly apart and fitting 12 biscuits on the baking sheet. Bake in preheated oven until tops are golden, about 12 – 15 minutes. Serve warm.