Check out this summer offering of fresh ricotta!

Promontory Buttermilk Biscuits

March 22, 2020

Promontory Buttermilk Biscuits

Ingredients

  • 4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 3/4 teaspoons fine salt
  • 6 ounces Promontory, grated (1 1/2 cups) (We're now selling shredded cheese!)
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons chopped fresh chives
  • 1 1/2 cups cold buttermilk

Directions

  1. Preheat oven to 450 degrees.
  2. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not over mix).
  3. Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (re-roll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes.
  4. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.
Get fancy and make a sandwich with your delicious biscuit!



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