These are the fluffiest, tastiest, biscuits that are perfect for any cold snowy morning.
They are an adaptation from Joanna Gaines JoJo Biscuit recipe that I wanted to spice up. It all started when I scored an awesome Costco find that was a white cheddar cranberry block of cheese. I knew I wanted to add it to everything and biscuits seemed like a good start! It was sightly crumbly, fairly mild with these pops of cranberry that were so delicious! The chives I threw in at the end, because I love a hint of onion flavor, and that extra bright green color makes it so pretty. (Ill take any extra pops of color in food during the winter months-- it can be so dull with lots of fruits and vegetables out of season!) Whatever you do, make sure to smother them in a generous layer of the egg wash/buttermilk mixture and immediately top with a thick course salt. I recently discovered Maldon Sea Salt Flakes (thank you Chrissy Teigen) and I'm not sure I'll go back to anything else. They're amazing.
4 C self-rising four
2 TBS baking powder
1 tsp baking soda
1/4 tsp black pepper
3 sticks salted butter, cold, and cut into 1/2 inch pieces
2 large eggs, beaten, plus one more for brushing
1 1/2 C buttermilk, pus 1 TBS for brushing
1/3 C white cheddar cranberry cheese (cheddar cheese will taste delicious too!)
2-3 TBS chopped chives
Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, and black pepper. Add butter and cut into the flour with a pastry blender. you want pea size pieces
Add your cheese and chives. stir to combine.
Stir in beaten egg until combined. Then stir in the 1 1/2 C of buttermilk until the dough comes together. If it's still dry, add 1 TBS of buttermilk at a time until its the right consistency.
Lay out your pastry cloth, set your 'base' by rubbing a generous amount of flour into the fabric in circular motions. Sprinkle some more over the top--don't rub this round in-- and put your biscuit dough down on top.
Use your hands and press it down until its about 1/2 inch thick
Use a 2 3/4-inch round cookie cutter to cut out your biscuits and transfer to a baking sheet.
In a small cup mix the egg with the 1 TBS of buttermilk. Generously brush the mixture on top of the biscuits and top with course sea salt.
Bake for 15 - 20 minutes
*Biscuits are best eaten the day of, so there's your excuse to eat them all in case you needed it ; )