These ain't your grandma's biscuits. Well, at least not my grandma's. They didn't make these in the Jewish neighborhoods of Brooklyn in the 40s, at least as far as I know. But they are delicious, and the perfect accompaniment to a meal, or as a snack on their own, with a little fresh butter on the side.
Chive and Cheese Biscuits: 270g Flour 3 Pinches of salt 11g Baking powder 50g Sugar 140g Butter( cold, cut into cubes) 1/3C Cream (about 70g) 1/3C Buttermilk (about 80g)
2T Chives, finely chopped
40g Pecorino Romano, freshly grated
Preheat your oven to 350F or 175C Mix the flour with the salt, baking powder, and sugar in a large bowl. Add the butter, and using a pastry cutter, cut in the butter until there are no large chunks left. Add the cream and buttermilk and mix in gently, just until the dough comes together. Try not to over mix. Finally, add the cheese and chives and mix in. Scrape out the dough onto a well floured work surface. Add a little flour on top of the dough and roll out gently to about a thickness of 3/4 -1 inch. Using a ring cutter, cut rounds of the dough and place them on a parchment lined baking sheet, or you can freeze the rounds for later use. Brush a little cream on the top of the biscuits and bake until golden brown. Remove from the oven and cool slightly before eating them. Tah dah!