Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Ensure the oven is fully preheated before you begin making the biscuits, as this is crucial for their rise and texture.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and baking soda. Whisk them together to ensure they are evenly distributed.
- Using a fork or a pastry cutter, cut the cold Garlic & Herb Butter Spread into the flour mixture until it resembles coarse crumbs. This step helps create flaky layers in your biscuits.
- Make a well in the center of the flour mixture. Add the cubed Parmesan cheese and chives into the well. Pour the cold buttermilk over the ingredients.
- Carefully and slowly stir the ingredients until a dough just begins to come together. Avoid overmixing, as this can make the biscuits tough.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough 3-4 times to bring it together. Pat the dough into an 8x8 inch square, about 1 inch thick.
- Cut the dough into 9 equal square biscuits. Place the biscuits on a baking sheet lined with parchment paper or a Silpat.
- Brush the tops of the biscuits with the melted Garlic & Herb Butter Spread. Sprinkle with flaky salt and freshly cracked black pepper.
- Bake in the preheated oven for 15-18 minutes, or until the biscuits are puffed up and golden brown.
- Slice each biscuit in half. Serve warm with soft scrambled eggs, sliced prosciutto, and an extra spread of Garlic & Herb Butter.
Nutrition
Notes
For the best results, ensure your oven is preheated to 450°F (230°C). Cut the butter into small pieces to help it incorporate easily into the flour. Add the buttermilk gradually, mixing until the dough is just combined and not too sticky. You can use a biscuit cutter for uniform shapes, but remember to flour it first to prevent sticking.