Herb Cheese Biscuits
These biscuits are perfect for breakfast and if made smaller just right for hors d’oeuvres. The amount of buttermilk you use will depend on the brand of flour and the humidity. The more humid the less buttermilk you will need. Always start with the minimum amount.
Makes 1 dozen 2 1/2-inch biscuits
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1 cup grated Cheddar cheese
2 scallions, trimmed and minced
2 tablespoons chopped fresh parsley
1 1/4 to 1 1/2 cups buttermilk
Egg wash: 1 large egg beaten with 2 tablespoons milk
1. Preheat the oven to 425 degrees.
2. Lightly grease a baking sheet and set aside.
3. Sift together the flour, baking powder, baking soda, and salt in a large bowl.
4. Add the butter and cut it into the flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. (Or pulse 10 to 12 times in the bowl of a food processor fitted with the metal blade. Transfer the mixture to a large bowl to continue making the dough.) Add the cheese, scallions and parsley and stir to combine.
5. Add 1 1/4 cups of the buttermilk and mix lightly just until the dough begins to stick together; do not overmix. Add up to 4 tablespoons more buttermilk, 1 tablespoon at a time, if the dough is dry.
6. Turn the dough out onto a lightly floured surface and press together lightly just until the dough forms a ball; do not overwork the dough.
7. Roll or pat the dough out to 3/4-inch thickness. Cut with a 2 1/2-inch biscuit or cookie cutter, dipping the cutter into the flour as needed to keep the dough from sticking.
8. Place the biscuits on the baking sheet and brush the tops with egg wash.
9. Bake 12-15 minutes until golden brown. Remove from the oven and serve immediately.