½cup(113 g) unsalted butter, cold and cut into ½-inch pieces
1cup(240 ml) buttermilk, cold
1cup(100 g) shredded cheddar cheese
¼cupfinely chopped chives, plus more for garnish
2Tablespoonsbutter, melted for brushing on top
Instructions
Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder. Add the cold butter and use a pastry blender (or two forks) to cut the butter into the dry ingredients until the mixture resembles sand with a few pea-sized pieces. Add the buttermilk and stir just until combined. Add cheddar cheese and chives and mix until incorporated (do not overmix). The dough will be dry in some places and wet in others. Work quickly so the dough stays cold.
Using an ice cream scoop (or a large spoon), scoop biscuits onto prepared baking sheet, spacing them apart 1 to 2 inches. Bake biscuits at 425° F for 15 to 18 minutes or until the edges start to turn golden. Allow biscuits to cool on the pan for 5 minutes before transferring to a wire rack to cool for another 5 minutes.
While the biscuits are still warm, brush melted butter over the tops and sprinkle on more chopped chives if desired. Serve and enjoy!
Notes
Buttermilk substitute: Place 1 tablespoon distilled white vinegar in a 1 cup measuring cup. Add whole or low-fat milk and fill to the 1 cup measure. Stir and let the mixture sit for 5 minutes before using in the recipe.Store cheddar biscuits in an airtight container for up to 3 days.Freeze cheddar biscuits in an airtight container for up to 1 month.High altitude adjustments: Decrease baking powder to 1 1/2 teaspoons. Depending on how dry your climate is, 1-3 teaspoons more buttermilk may be necessary to get dough to come together in large clumps.