Makes 12 biscuits
INGREDIENTS
1 1/2 cups flour, plus extra for dusting
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cold, cut into ¼-inch cubes (yes, these are tiny, but you can do it!)
3/4 cups heavy cream
¼ cup Land O'Lakes Farmstyle Shreds Sharp Cheddar Cheese
2 tablespoons your fave mix-in
Coat the baking sheet with baking spray.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the butter and pinch with your fingers, working until you no longer see chunks of butter, about 2 minutes. You will have a shaggy mixture.
Add the cream and mix gently with your hands to start. Once the cream is incorporated, pour in the cheese and chives, and start pressing and squeezing with your hands to bind the dough together.
Dust a clean, dry section of your countertop with flour. Form your dough into a rectangle; the important part is that it ends up ½ inch thick (use a ruler!). Use the 1½-inch cookie cutter to cut out your biscuits. Smoosh together your leftover scraps, flatten again, and cut more biscuits, continuing this process until all the dough is used.
Place the biscuits on the prepared baking sheet and put in the refrigerator to chill for 30 minutes. Meanwhile, set your oven to 425°F.
Bake at 425°F for 12 minutes, or until the biscuits are golden brown at the edges. Using oven mitts, remove the baking sheet from the oven and let the biscuits cool on the sheet. These are best served warm, but you can also stash them in an airtight container for up to 3 days.