The Test Kitchen

How to Make Tender, Fluffy Biscuits in Under an Hour

Name: How to Make Tender, Fluffy Biscuits in Under an Hour
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Yield: 12 servings
Ingredients: 10 ounces bleached self-rising soft-wheat flour (283 g; about 2 1/4 cups), such as White Lily (see notes)3 tablespoons finely chopped fresh chives (1/3 ounce; 9 g), plus more for garnish; 3 tablespoons finely chopped fresh chives (1/3 ounce; 9 g), plus more for garnish; 2 teaspoons granulated sugar; 1 teaspoon granulated onion; 1 teaspoon granulated onion 1/2 teaspoon granulated garlic; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon paprika; 8 ounces (226 g) sharp Cheddar cheese, finely shredded; 3 ounces unsalted butter (85 g; 6 tablespoons), cut into 1 tablespoon pieces, divided; 1 cup (240 ml) cold whole buttermilk; 1 medium garlic clove, grated

12 servings

servings

25 minutes

active time

48 minutes

total time

Start Cooking

Ingredients

10 ounces bleached self-rising soft-wheat flour (283 g; about 2 1/4 cups), such as White Lily (see notes)3 tablespoons finely chopped fresh chives (1/3 ounce; 9 g), plus more for garnish

3 tablespoons finely chopped fresh chives (1/3 ounce; 9 g), plus more for garnish

2 teaspoons granulated sugar

1 teaspoon granulated onion

1 teaspoon granulated onion 1/2 teaspoon granulated garlic

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon paprika

8 ounces (226 g) sharp Cheddar cheese, finely shredded

3 ounces unsalted butter (85 g; 6 tablespoons), cut into 1 tablespoon pieces, divided

1 cup (240 ml) cold whole buttermilk

1 medium garlic clove, grated

Directions

Adjust oven rack to middle position, and preheat oven to 425°F (220°C). Line a 13- by 18-inch rimmed baking sheet with parchment paper; set aside. In a large bowl, whisk flour, chives, sugar, granulated onion, granulated garlic, salt, and paprika to combine. Add cheddar and toss to evenly coat in flour mixture.

In a small microwave-safe bowl, microwave 4 tablespoons butter on high until melted, stirring occasionally, about 1 minute. Place buttermilk in a medium bowl or measuring cup; add melted butter, and stir until butter solidifies into small clumps; set small microwave-safe bowl aside. Pour buttermilk mixture into dry ingredients; using a flexible spatula, stir until just combined and a shaggy, tacky dough is formed.

Using a greased 1/4 cup measure or cookie scoop, scoop batter, and drop onto prepared baking sheet, spacing biscuits about 1 1/2 inches apart.

Bake until light golden brown, 15 to 18 minutes.

Meanwhile, in reserved microwave-safe bowl, combine garlic and remaining 2 tablespoons butter, and microwave on high until melted, stirring occasionally, about 1 minute. Brush melted butter evenly over hot biscuits, and garnish with additional chives. Let cool on a wire rack for 5 minutes before serving.

Nutrition

Serving Size

Calories

232 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

36 mg

Sodium

197 mg

Total Carbohydrate

21 g

Dietary Fiber

1 g

Total Sugars

2 g

Protein

8 g