<![CDATA[Pages in my passport - Parmesan and Chive Buttermilk Biscuits]]>Tue, 29 Sep 2026 20:27:33 -0700Weebly<![CDATA[Parmesan and Chive Buttermilk Biscuits]]>Sat, 28 Jun 2025 20:26:29 GMThttps://www.pagesinmypassport.com/parmesan-and-chive-buttermilk-biscuits/parmesan-and-chive-buttermilk-biscuits
Picture
Ingredients:

2 2/3 cups (360 grams) all-purpose flour
2 tablespoons baking powder
2 tablespoons white sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (226 grams) salted butter, kept in the freezer until ready to use
1 cup (260 grams) buttermilk
6 oz Parmesan cheese
Chives (start with 1/2 cup chopped, add more to taste)
​Flaky sea salt (such as Maldon), for topping

Directions:
​
  1. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
  2. Remove the butter from the freezer. Toss it in the flour mixture to coat—this helps prevent it from slipping while grating. Using a box grater, grate the butter directly into the flour. Gently mix with your hands, being careful not to overwork it—you want to keep visible pea-sized chunks of butter.
  3. Grate the Parmesan directly into the mixture. Add the chopped chives (start with 1/2 cup, then adjust to your taste) and toss everything together to combine.
  4. Place the bowl with the flour mixture in the freezer for about 30 minutes. This helps keep the butter cold, which is key to creating flaky layers.
  5. Remove the bowl from the freezer and pour in the buttermilk. Stir with a fork until the dough begins to come together, then use your hands to gently bring it into a shaggy dough.
  6. Lightly flour your work surface and turn the dough out onto it. Pat it into a rough round. Using a floured rolling pin, gently roll it out to about 2 inches high. Avoid pressing too hard—you want to preserve those butter pieces.
  7. Cut the dough into three equal pieces and stack them on top of each other. Press down gently and roll out again. Repeat the cutting and stacking process up to 3 times. This creates the biscuit’s signature flaky layers.
  8. Shape the final dough into a rectangle about 2–3 inches high. Place it on a parchment-lined baking sheet and freeze for another 30 minutes.
  9. Preheat your oven to 425°F (220°C).
  10. When ready to bake, remove the dough from the freezer and cut it into 6 or 8 equal pieces. Brush the tops and sides with a little buttermilk using a pastry brush. Sprinkle with flaky sea salt, if desired.
  11. Bake on the parchment-lined baking sheet for 18–20 minutes, until golden brown.
  12. Serve warm, topped with a little butter.
]]>