Cheddar Cheese Chive Biscuits

This recipe from Britney Breaks Bread is so good that we made it twice in one week, and then I made it into a sourdough bread because we couldn't get enough. These biscuits are absolutely amazing!

Cheddar Cheese Chive Biscuits
1 cup butter, cold
1 cup heavy cream, cold
1 Tbsp. white vinegar
3 1/2 cups flour
1 Tbsp. sugar

1 tsp. garlic powder

1/2 tsp. black pepper

2 tsp. salt

1 Tbsp. baking powder

1/2 tsp. baking soda

6 Tbsp. fresh chives, chopped

1 1/2 cups cheddar cheese, shredded

Preheat oven to 375°F. Line a baking sheet with parchment paper, and set aside.

Grate butter into a mixing bowl, and freeze for 20 minutes. In a small cup, combine heavy cream and lemon juice and set in fridge to stay cold. 

Mix together dry ingredients, and then stir in grated frozen butter. Add in chives and cheese, and then pour in the cold cream/buttermilk. Gently mix until a shaggy, dough forms.

Fold dough into a 1-inch thick rectangle, and cut into 4 pieces. Stack them, and repeat this process 3 to 5 times until dough is all combined. Shape into a 1-inch square again, and cut into biscuits. Freeze for 20 minutes, and then brush the tops with extra heavy cream. Bake 30 to 40 minutes, until golden brown. Brush tops with butter and sprinkle with flake salt. Serve warm, and enjoy!

P.S. I recommend doubling this recipe. Always. So good. And warm up leftovers in the air fryer for the perfect crisp!