Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 teaspoon (6g) salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup (240ml) buttermilk, cold
  • 1 large egg
  • 1 cup (100g) finely shredded sharp cheddar cheese, divided in half
  • 1/4 cup (15g) finely chopped fresh chives, divided in half
  • 2 tablespoons (30ml) melted butter (optional)
  • Pinch of sea salt flakes (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together buttermilk and egg.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! Gently fold in half the cheddar cheese and half the chives. Cover and refrigerate dough for 15 minutes.
  6. Drop spoonfuls of dough (about 1/4 cup each) onto the prepared baking sheet. Top each biscuit with the remaining cheddar cheese and chives.
  7. Bake for 18-20 minutes, or until golden brown on top.
  8. Brush the warm biscuits with melted butter and sprinkle with sea salt flakes (if desired). Let cool slightly before serving.