I think biscuits are like snowflakes in that each one is different and special and also melts on my tongue. Plus I love to make biscuit angels.
I baked this particular iteration to accompany Beckie’s corn chowder, and—while I didn’t reinvent the wheel or even the biscuit, necessarily—I loved the outcome.
I usually drop my biscuits by the spoonful instead of using cutters to shape them, but occasionally I want to make something more formal that can stand up to a hardy meal such as the one Beckie prepared. And my new fluted cutters from Williams-Sonoma are hella cute; I’m a biscuit aesthete, y’all.
I could imagine you serving these with chili or pot roast or ice cream. Whatever. I don’t know what you’ve been through. I do, however, think they are excellent for dipping. In the words of the immortal bard, Freak Nasty, “I put my hand up on your hip—when I dip, you dip. We dip.”
He was talking about biscuits, right?
- 2 cups flour
- ½ tsp salt
- ¾ tsp baking soda
- 1 tbsp sugar
- ½ cup (1 stick) butter, chopped & chilled
- ¾ cup shredded cheddar cheese
- ½ cup chopped chives
- 1 cup heavy cream plus additional for brushing
- Preheat oven to 400F.
- In a large mixing bowl, whisk together flour, salt, baking soda, and sugar. Incorporate butter with a pastry cutter, fork, or your fingers (my preferred method) until only small lumps of butter, roughly pea sized, remain. Mix in cheese and chives.
- Add the cream and combine with a spatula (do not over mix). Turn dough out onto a lightly floured work surface and knead with your hands until mixture comes together. Once you’ve flattened the dough, fold it over upon itself and repeat this process again. Folding the dough in this manner will create flaky layers in your finished biscuit. Repeat this process three times. Pat dough until roughly one inch in thickness and punch out biscuits with cutter of desired size (I often drop biscuits, but cutting out the dough in this manner will preserve your layers). Yields 8-10 large biscuits.
- Place biscuits on a parchment-lined baking sheet. Brush the top of the biscuits with heavy cream using a pastry brush. Bake in the preheated oven approximately 15 minutes, until biscuits are golden brown. Serve immediately.