Kate Jennings likes to serve these tender biscuits with honey butter, which she makes by beating 1/4 cup honey and 1/2 teaspoon kosher salt into a stick of softened unsalted butter. The honey plays off the chives and cheddar in an inspired way–but the biscuits are also incredibly delicious unadorned, too.
3 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
3/4 teaspoon baking soda
1-1/4 teaspoons kosher or sea salt
8 tablespoons (1 stick) unsalted butter, cut into small cubes, plus more for baking sheet
3 cups shredded cheddar or other sharp cheese
1 bunch chives or scallions, finely chopped
1-3/4 cups buttermilk
Milk or cream (for brushing
Preheat your oven to 375° and butter a baking sheet. Set aside.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, and salt. Sprinkle the butter over the dry ingredients and work it in with a pastry cutter or your fingertips until the mixture looks like wet sand, with pea-sized bits of butter remaining. Stir in the cheese and chives (or scallions); then add the buttermilk and stir just until the mixture is evenly moistened. Don’t overmix.
Turn the dough out onto a floured counter, dust with flour, and roll out to a 1-inch thickness. Cut into rounds using a 2-1/2-inch biscuit cutter or the rim of a glass; then transfer to the prepared baking sheet and brush tops with milk or cream. Gather and reroll the dough scraps as needed. Bake until the biscuits are golden brown, about 25 minutes, turning the sheet halfway through baking for even browning. Serve warm.