Sunday Brunch Biscuits

The best part of the weekend is that I don't cook much from Friday to Sunday. But here is a weekend recipe to try. See y'all Monday!

Cheesy-Chive Biscuits
The South is justifiably proud of its biscuits. I’ve been from Japan to Ireland (and everywhere in between), and I’ve seen “Home-made Southern Biscuits” in many different countries around the world. No one-and I mean NO ONE-does them better than in Charleston, SC! So here is my take on the classic biscuit that can’t be beat.

¼ cup butter cut up

2 cups All Purpose Flour

2 tsp. baking powder

¼ tsp baking soda

1 tsp. salt

¾ cup buttermilk

6-8 oz. shredded cheddar cheese

1 tsp. cayenne, paprika, or white pepper (or a combo thereof)

                                                          ¼ cup minced chives

Heat oven to 450*. Place the butter and the next 4 ingredients into a food processor and pulse on and off a few times until the mixture looks like beach sand. Remove the flour mix to a large bowl and add the cheese, chives and desired spices.  Stir with your fingers until everything is uniformly combined. Add the buttermilk and fold in with your hands or a wooden spoon just until mixed together into sticky dough. Turn the dough out onto a floured surface and knead lightly for about 20 seconds (it is very important not to overwork the dough as it will not rise properly).Cut out the biscuit in the desired shape and size you prefer. Place onto a cookie sheet and bake for 10-12 minutes. Serve warm.

Chef’s note: For traditional biscuits simply omit the cheese, chives, and spices.