source: Food Network Magazine November 2021
Biscuit meaning
- In the United States and some parts of Canada, a “biscuit” is a quick bread, somewhat similar to an unsweetened scone, but with a texture more ‘fluffy and flaky’ vs. ‘sturdy and crumbly’. Biscuits may be referred to as either “baking powder biscuits” or “buttermilk biscuits” if buttermilk is used rather than milk as a liquid, as buttermilk is not only flavorful but acidic (allowing the use of baking soda vs. baking powder which is a mixture of baking soda with an acidifier and buffer). A Southern regional variation using the term “beaten biscuit” (or in New England “sea biscuit”) is closer to hardtack than soft dough biscuits.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon fine salt
1 teaspoon sugar
1/4 teaspoon baking soda
10 tablespoons cold unsalted butter, cut into pieces
1/4 cup chopped chives
4 ounces sharp white cheddar, finely grated (about 1 and 1/2 cups)
3/4 cup buttermilk, plus more for brushing
Directions
To make these flaky cheddar & chive buttermilk biscuits, start by preheating the oven to 450 degrees. Line the baking sheet with parchment paper. Whisk together the flour, baking powder, and baking soda in a medium bowl. Work the butter into the flour mixture with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir in the chives and half of the cheddar. Stir in the buttermilk until the mixture comes together into a shaggy dough.
Turn the dough out onto a lightly floured work surface and pat it into a rectangle. Fold the dough in half and pat gain into a 1/2-inch-thick rectangle. Cut the dough into 16 squares and put on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with the remaining cheddar.
Bake until the tops are golden, about 15 minutes. Let cool for 5 minutes before serving.
also, try: Olive Oil Cornbread recipe