Cheddar and Chive Biscuits

Make the biscuits: Place the flour, baking powder, baking soda, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the grated butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Fold in the shredded cheese and chives. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.

Use a biscuit cutter to cut out your biscuits. Do not turn the cutter or it will seal the edges. If you do not have a biscuit cutter, cut them into 2 ½ – 3 inch squares. Line them on a cookie sheet with parchment paper 2 inches apart from each other. Make an egg wash to brush on the tops before baking. Bake for 18-20 minutes or until the tops are golden brown.