Ingredients
Chive Butter:
1/4 cup butter, softened
3 tablespoons chopped fresh chives
1/4 teaspoon cayenne pepper
Cheddar Biscuits:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
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Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth. Preheat oven to 450 degrees F (230 degrees C). Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened. Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg. Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter