Biscuits: Classic Buttermilk, Sweet Potato, and Cheddar Chive

CLASSIC BUTTERMILK

• 2 c cake flour
• 2 c AP flour
• 2 tbsp white sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 c butter, frozen and grated
• 2 c whole buttermilk
• egg wash

SWEET POTATO

• 2 c cake flour
• 2 c AP flour
• 2 tbsp white or brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 c butter, frozen and grated
• 1 c mashed sweet potato
• 1.5 c whole buttermilk
• egg wash

CHEDDAR AND CHIVE

• 2 c cake flour
• 2 c AP flour
• 1 tbsp white sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1.5 c grated cheddar cheese
• 1/3 c chives, chopped
• 1/4 c sour cream
• 1/5 c whole milk
• egg wash

EQUIPMENT NEEDED

• large mixing bowl
• small bowl
• wooden spoon
• whisk
• measuring cups and spoons
• biscuit cutter
• parchment lined baking sheet
• pastry brush

1. Preheat oven to 425.
2. In a large bowl, mix together your dry ingredients until blended. Set aside.
3. Mix In frozen grated butter. Note: for cheddar chive add in the cheddar and chives here.
4. Create a well in the middle of the flour and pour in buttermilk. Note: for sweet potato add in mashed sweet potato here. For cheddar chive add sour cream here.
5. Stir with a wooden spoon until just starting to come together.
6. Flip onto a floured surface.
7. Using a flatten and fold technique and with floured hands: fold one side to the center, then the other side, and flatten gently. Turn the dough horizontally and repeat the folds and flattening process. Repeat 5-7 times shaping into a rectangle each time along the way. In the end, flatten until approximatley 1.5 inches thick.
8. Using a 2.75 inch biscuit cutter, cut biscuits out. Note: Do not twist your biscuit cutter, just push down and pull right up to cut out your biscuits.
9. Place each biscuit on the parchment lined baking sheet.
10. Add tray to freezer and let chill for 15 minutes.
11. Remove tray from freezer.
12. Brush the tops with egg wash and add to the middle rack of the oven.
13. Bake for approximately 18-22 minutes.
14. Each recipe should yield approximately 12 biscuits.