Cheddar-Chive Biscuits

Cuisinart original

These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the Cheddar, making these utterly addictive.


Makes 8 Biscuits


4     ounces good-quality Cheddar cheese,
       preferably extra-sharp
2     cups unbleached, all-purpose flour,
       plus more for shaping the biscuits
2     tablespoons yellow cornmeal
1½  teaspoons granulated sugar
2½  teaspoons baking powder
1¾  teaspoons kosher salt
½    teaspoon freshly ground
       black pepper
12  tablespoons (1 ½ sticks) unsalted
       butter, cold and cut into ½-inch
      cubes, divided
6    tablespoons (about ½ ounce) roughly
      chopped chives
¾   cup buttermilk, well shaken
      flake sea salt, for finishing (optional)

Nutritional information

Nutritional information per biscuit:
Calories 343 (58% from fat) • carb. 27 g • pro. 9 g • fat 22 g • sat. fat 14 g • chol. 60 mg • sod. 487 mg calc. 946 mg • fiber 2 g


1. Insert the fine shredding disc into the work bowl of the food processor. Shred the Cheddar on High. Reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cornmeal, sugar, baking powder, salt, and pepper and process on Low for 10 seconds to sift. Add 10 tablespoons of the cold cubed butter and pulse just until the mixture starts to resemble coarse crumbs with pea-size bits of butter strewn throughout. Add the reserved shredded Cheddar and chives and pulse 4 to 5 times to incorporate. Add the buttermilk and pulse a few times more to form a shaggy dough.
3. Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into an 8-inch x 4-inch rectangle. Fold the dough in thirds, as you would a letter. Start with a short end and fold a third of the dough down over the center, then fold the other third up to overlap.Turn the dough a quarter clockwise and pat into another 8-inch x 4-inch rectangle. Fold in thirds a second time. (The folding process builds structure for tall biscuits with lots of flaky layers.) Turn the dough a quarter clockwise again and pat into a final 8-inch x 4-inch rectangle, about 1 inch thick. Square the sides as best you can with your hands or a bench scraper.
4. Use a sharp knife to cut the rectangle into eight 2-inch squares (a 4 x 2 grid). Space out the biscuits onto a parchment-lined baking sheet and place in the freezer for 30 minutes to chill.
5. While the dough is chilling, set an oven rack in the middle position and preheat the oven to 425°F. Melt the remaining 2 tablespoons of butter.
6. Brush the tops of the chilled biscuits with melted butter and sprinkle with flake sea salt, if desired. Bake in the preheated oven until the tops are deeply golden brown, 20 to 22 minutes.
Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room