Cheesy Cheddar and Chive Biscuits Recipe

Instructions

1. 1

   Place butter in the freezer.

2. 2

   Preheat oven to 400˚F and line a large cookie sheet with parchment paper.

3. 3

   In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, paprika and cayenne.

4. 4

   Remove the butter from the freezer and using a box grater, grate the butter into the flour mixture, lightly toss through. Add the cheese cubes (not the extra cheese for grating) and chives and toss through.

5. 5

   In a small bowl mix together the sour cream and buttermilk. Pour this over the dry mix, with a fork, gently combine until a rough dough forms.

6. 6

   On a floured surface, empty the content of the bowl and lightly kneed together, you may need to add more flour. It should be a little sticky. Pat into a rectangle. Fold the rectangle in half and pat into a larger rentable again, do this 2 more times. This will make the pastry layered and flaky. On the last fold, make a rectangle 10by12 inches. Then fold the two shorter sides inward so they meet and overlap a little in the middle, now your rectangle is 10by4 inches. Slice in half in the length and then each half into 5, you will have 10 biscuits. Using a bench scraper, lift the biscuits onto the cookie sheet, leaving a good amount of room between each one.

7. 7

   Sprinkle the grated cheese everywhere, especially around the biscuits, the cheese will crisp onto the parchment, making a cheesy-like cracker around each biscuit, this is the best part!

8. 8

   Bake for 18-23 minutes or until golden brown and crispy. Place the entire sheet on a cooling rack and let cool (if you can wait that long before digging in! Serves 10