Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, cold, cut into cubes
  • ¾ cup (177ml) buttermilk, cold
  • 1 cup (113g) sharp cheddar cheese, shredded
  • ¼ cup (15g) fresh chives, chopped
  • 2 tablespoons (30ml) milk, for brushing (optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar cheese and chopped chives.
  5. Gently stir in the cold buttermilk until just combined. Do not overmix! The dough will be shaggy.
  6. Drop spoonfuls (about ¼ cup each) of dough onto the prepared baking sheet.
  7. Brush the tops of the biscuits with milk (optional, for a golden finish). Bake for 15-18 minutes, or until golden brown.
  8. Let the biscuits cool slightly on the baking sheet before serving with your chicken noodle soup.