Freshly ground black pepper and chopped chives add a little kick to these traditional, flaky buttermilk biscuits.
Technique tip: Freezing and grating butter gives you uniform sized bits of butter which ensures even distribution in the dough. This will result in the flakiest, fluffiest biscuits you've ever had.
- 1½ cups (3 sticks) butter, frozen
- 7½ cups all-purpose flour
- 1/4 cup granulated sugar
- 5 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly cracked black pepper
- 1 cup finely chopped chives
- 2 cups buttermilk
- 2 large eggs
- Melted butter, for brushing
- Flaky sea salt, for sprinkling
1. Grate the frozen butter on largest round holes of a box grater. Lay the grated butter on a parchment-lined sheet tray. Freeze for at least 1 hour.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
3. In the large bowl of a standing mixer, add the flour, sugar, baking powder, salt and black pepper. Whisk to break up any clumps and combine.
4. In a separate bowl, combine the buttermilk, eggs and chopped chives. Whisk well to combine.
5. Fold the frozen butter into the bowl with the dry ingredients. Mix on low speed to evenly distribute the frozen butter.
6. Pour in the liquid ingredients and stop the mixer periodically to scrape down the sides and evenly distribute the wet ingredients. After the dough starts to come together, turn the ingredients out onto a clean, flat surface. Knead the dough. Once the dough forms a ball, roll it out onto a floured surface until it is 1 inch thick. Use a round cookie cutter to punch out the biscuits.
7. Place the rounds on the prepared baking sheet, leaving 2 inches between each biscuit. Brush the top of the biscuits with melted butter and top with finishing salt.
8. Bake the biscuits for 15-18 minutes until golden brown.