Prep time: 15 mins
Bake time: 15 mins
Makes: 10 large biscuits

I just brought these to a party and I think they were all gone within ten minutes of my arrival.

These tasty, tasty biscuits are dead easy to make. The base recipe is the Flaky Cheese Biscuits from Fine Cooking. I’m not going to re-post the recipe here because really, it’ll be better for you to work from the original; it contains a lot of tips that will help the biscuits come out right. My only variation is to mix a bunch of finely chopped chives with the cheese before folding it in.

For maximum flakiness:

1. The butter and buttermilk need to be COLD. If you feel the butter softening up as you’re distributing it through the dough, cover the bowl with plastic wrap and stick it in the fridge until it chills.
2. Do not overmix or knead the dough. It’s ok if the dough looks clumpy and not at all like dough after 1 minute of mixing. It will come together after you dump it out and start to fold it. Forget the rolling pin; just dust your hands with flour and press.

Be sure to also check out the other variations on the same recipe: Flaky Buttermilk Biscuits, Fresh Herb Biscuits, and Caramelized Onion Biscuits.

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