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Do you prefer sweet or savory breakfasts? I’d always choose savory: peppery eggs, fried potatoes and a warm, buttery biscuit. Well, Adrianna of A Cozy Kitchen has agreed to share her incredible recipe for biscuits, including chives and sharp cheddar. Who’d like one this morning? Here goes…
The Best Buttermilk Biscuits You’ll Ever Have
by Adrianna Adarme of A Cozy Kitchen and the author of the new cookbook Pancakes
As a self-described breakfast-lover, I wish I could start every morning with a warm biscuit smothered in salted butter and jam. Though I only get to enjoy it on weekend mornings when I have a bit more time, this is my perfect biscuit: it’s flaky, buttery and has nice height. The cheddar adds, well, an awesome cheesiness, while the chives provide a delicate onion flavor that I can’t get enough of. If you’ve never tried your hand at homemade biscuits, give it a whirl. They’re much simpler than they look and taste a million times better than ones that are store-bought.
Recipe: Cheddar Chive Buttermilk Biscuits
Makes 8 biscuits
You’ll need:
2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 tsp. fine-grain sea salt (table salt works, too!)
1 1/2 stick (6 ounces) unsalted butter, cold
1/2 cup buttermilk, cold and shaken
1 large egg, cold
5 tbsp. chives, minced
1 cup shredded sharp cheddar
For the egg wash:
1 large egg
1 tbsp. buttermilk
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the cold butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash; whisk together the egg and buttermilk together. Transfer both to the refrigerator.
Grab the bowl out of the freezer, using your hands and working quickly, gently break up the butter and combine with the flour until it resembles small peas. Add the chives and cheddar, and mix until both are thoroughly combined. All at once, add the buttermilk mixture to the flour mixture and mix until combined. Lightly knead the dough in the bowl until it forms one solid mass.
Liberally dust your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter. You’ll end up with about 6 biscuits. Recombine the scraps to get 2 more biscuits. Transfer the biscuits to a lined baking sheet.
If you think you’ve been moving slowly (i.e., answering the phone, Instagramming, etc.), stick the baking sheet in the freezer for 5 minutes; this will get the bits of butter cold again. After the biscuits are cold, brush the tops with the egg wash and bake the biscuits for 12-15 minutes, until tall and golden brown. Serve warm with honey, jam or butter.
Thank you, Adrianna! These look amazing.
P.S. More best recipes, including French eggs and raspberry coffee cake.
(Photos and recipe by Adrianna Adarme of A Cozy Kitchen. Thanks to Shoko for helping with this series.)
