Cheddar, Apple, and Chive Buttermilk Biscuits
Seriously. Butter my biscuit and call me delicious. These drop biscuits are flaky, golden, and tender. The apples, cheddar, and chives give them the perfect sweet/savory vibe. Serve ’em warm at brunch with whipped maple butter and no one will ever want to leave your house.
Inspired by this recipe.
Makes approximately 10 large biscuits.
For the biscuits:
- 6 tbsp unsalted butter
- 2 1/4 cups AP flour
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp sugar
- 2 tsp fine sea salt
- 1 tart green apple, peeled and finely diced
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely sliced green onions
- 8 oz sharp cheddar, shredded
- 1 cup + 2 tbsp buttermilk
For the maple butter:
- 1 cup (two sticks) salted butter, room temperature
- 1/2 cup real maple syrup (sorry Log Cabin)
- Preheat oven to 450 degrees.
- Cut butter into small cubes and freeze for 10-15 minutes.
- Add flour, baking powder, sugar, baking soda and sea salt to a large bowl. Whisk to combine. Add the butter and using a pastry cutter (or your hands), work the butter into the dry ingredients until the butter is the size of peas. Stir in the apple, cheddar (reserve 1/2 cup for later), chives, and green onions. Add the buttermilk and mix until just combined.
- Line two baking sheets with parchment paper. Drop the dough into 10 equally sized mounds between the two sheets.
- Return the biscuits to the freezer for 10-15 minutes. This ensures that the butter is cold (which is how you get light and flaky biscuits!).
- Make the maple butter while the biscuits are in the freezer. In a large mixing bowl, whip the butter with an electric mixer on medium-high speed until light and fluffy. Add the maple syrup and whip for another 30 seconds until well combined.
- Grab the biscuits from the freezer. Sprinkle each mound with a small amount of the reserved cheddar. Bake for 17-18 minutes until golden. Remove from oven and move to a wire cooling rack to cool.
- Slather the biscuits with the maple butter and enjoy.