This is my original recipe. One of the many jobs I've held included a pastry chef gig at a restaurant in Williamsburg Brooklyn in 2010. The head chef Blake decided that we needed a really good biscuit with gravy dish on the brunch menu. The task was left up to me. Because he was southern, he was the perfect biscuit critic and so it forced me to get this recipe perfect. I tweaked it until it met his approval. The key to this recipe is keeping the dough cold so the butter doesn't melt. This way you get soft fluffy layers and a
Below is the original recipe I had posted in the kitchen for the crew on my day off so they would know what to do. I saved it but the proportions have changed so don't worry, I've scaled it down for the at home baker- see below.
Ande's Cheddar Chive Biscuits:
1.5 stick of unsalted butter cubed and frozen
1 cup cold whole milk/buttermilk or cream
2 cups of self rising flour
1.5 tsp baking soda
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese (Gruyere and Parmesan work deliciously too)
1/4 cup fresh chopped chives (you can use rosemary, sage or any other kind of herb you desire)
Preheat oven to 400. In a large bowl whisk together all the dry ingredients. Using your hands break up the cold butter chunks into the flour mixture until they are about the size of small peas. Place the entire bowl in the freezer for 15 minutes. Add milk all at once and form a dough. Add a touch more flour if you need to and kneed it out on a smooth dry surface. Once you have your desired dough, cut biscuits 1.5 inch thick and place on a parchment lined and pammed/silpat covered baking sheet. Brush tops with cream or egg wash. Bake for about 15-20 mins or until golden brown.