Ingredients
2cupsall-purpose flour
2tspgranulated sugar
2tspbaking powder
½tsp baking soda
½tspsalt
¼tspblack pepperfreshly ground
¼tspgarlic powder
½cupunsalted buttercold, diced into small cubes
1cupCache Valley Creamery Shredded Triple Cheddar Cheese
3tbspfresh chiveschopped
1cupbuttermilk
Preparation
Preheat oven to 425 degrees F.
Line a rimmed 18 by 13-inch baking sheet with parchment paper, then set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pepper and garlic powder.
Add butter then cut into the mixture using a pastry cutter or long pronged fork until mixture resembles coarse meal.
Add in the cheddar cheese and chives, then toss the mixture.
Pour in buttermilk then toss until mixture comes together.
Scoop dough out ¼ cup at a time onto a flat surface.
Place a measuring cup on top, then run a butter knife around the sides of the dough along the measuring cup.
Shake to drop the cut biscuits onto the parchment.
Repeat with remaining dough, while spacing evenly apart and fitting 12 biscuits on the baking sheet.
Bake in until tops are golden, about 12 to 15 minutes.
Serve warm, and enjoy!
