Fluffy cheddar and chive biscuits

It’s best to make the dough for these biscuits a day before you want to bake them (or the dough can be frozen). The combination of yeast, which needs time to slowly rise, and baking powder plus baking soda makes these the fluffiest biscuits imaginable.

Credit: Bake With Anna Olson

• makes

  18

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 cups (450 g) plain (all-purpose) flour
• 1½ tbsp (25 g) granulated sugar
• 1½ tsp (6 g) instant dry yeast
• 1 tsp (3 g) baking powder
• 1 tsp (5 g) salt
• ½ tsp (2.5 g) baking soda (bicarbonate soda)
• 115 g cold unsalted butter, cut into pieces
• 150 g (2 cups, loosely packed) grated cheddar
• 2 tbsp + 1 tsp chopped fresh chives
• 1¼ cups (310 ml) buttermilk
• 1 egg whisked with 1½ tbsp (30 ml) of water, for brushing

Chilling time: 6-24 hours. Rising time: 1 hour.

Instructions

Stir the flour, sugar, yeast, baking powder, salt and baking soda in a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and cut in (use a pastry cutter if mixing by hand) until no large pieces of butter are visible. Stir in the cheese and chives and then add the buttermilk mixing until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least 6 hours up to 24 hours.

Line a baking tray with baking (parchment) paper. Unwrap the dough and roll it out on a lightly floured surface to just under 2.5 cm (1 inch) thick. Use a 5 cm (2-inch) cutter to cut out biscuits, re-rolling any scraps. Cover the tray with a tea towel and let this sit on the counter for 60 minutes.

Preheat the oven to 200°C (400°F). Brush the tops of the biscuits with the egg wash and bake for about 15 minutes, until they are golden brown on the bottom (they will brown only lightly on top.) Let the biscuits cool for 10 minutes, but they are delicious enjoyed warm, the day they are baked.

Note

• These are the Canadian and American-style 'biscuits', like a fluffy, buttery cousin of Australian scone and damper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.