Homemade Cheddar Biscuits (SUPER FLAKY!)

Place flour, cubed butter, and sharp cheddar block in the freezer for 15 minutes to get the ingredients ice cold. Coarsely shred the sharp cheddar cheese with a cheese grater.

In a large mixing bowl, add the flour, baking powder, kosher salt, sugar, and baking soda. Whisk to combine then add the cold cubed butter to the dry ingredients and mix in with a cold pastry cutter or a knife until the butter becomes pebble sized. Add the shredded cheese and chives and mix to incorporate.

Add the buttermilk and incorporate with a cold spoon until a rough, shaggy dough comes together.

Lay the dough out on a lightly floured surface and form into an 8” x 12” rectangle. Fold one third up toward the center, then fold the opposite side and flatten to about 1” thickness. Form into a uniform rectangle to cut biscuits in a 2x2 pattern.

Cut the dough into 3” circles with a jar or biscuit cutter. Take the leftover dough trimmings and create another rectangle to match the thickness of the original biscuits and cut the remaining dough.

Preheat oven to 425F. Place the biscuits on a baking sheet lined with a silicone mat or parchment paper and brush the top with clarified butter.

Bake at 425F for 18-20 minutes until golden brown and flakey, or until a toothpick runs through the center of the biscuit cleanly.