Usually, I lean toward the simpler biscuit recipes – nothing like fresh, flaky pastry drowned in sausage gravy. However, this recipe is downright amazing and perfect for stuffing with eggs, ham and other yummy goodies.
Correspondences: Black pepper for banishing negativity, energetic defense, motivation; rosemary for remembrance, love, bonding; salt for cleansing, protection, and (of course) flavor!
Ingredients
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon baking soda
1/4 cup butter
2 tablespoons melted butter
1/2 teaspoon dried rosemary, crushed
1/4 tsp onion powder
1/4 tsp garlic powder
1/3 cup cubed Parmesan cheese ( 1/4 inch)
1/3 cup cubed Gruyère cheese ( 1/4 inch)
1/2 cup chopped chives
1 cup cold buttermilk
Flaky salt (maldon) and freshly cracked black pepper to top
Instructions
- Preheat oven to 450˚F.
- In a large mixing bowl combine the flour, baking powder, salt, pepper and baking soda and whisk to combine.
- Using a fork or a pastry cutter, cut the cold butter. Spread into the flour mixture until crumbly.
- Make a well in the center, place cheese and chives in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough.
- Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together. Pat the dough into an 8×8 square, about 1 inch thick, and cut into 9 square biscuits
- Place on a baking sheet lined with parchment, brush with melted butter, sprinkle with salt and pepper and place in a hot oven until puffed up and golden brown, around 15-18 minutes.
- Slice each biscuit in half and serve with prosciutto, scrambled eggs and softened butter slathered on top.