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Ingredients
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Biscuits (makes 6)
Optional add-ins / serving
Method
Biscuits (makes 6)
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1 teaspoon salt until evenly combined.
Cut in the butter
Grate the cold unsalted butter or cut into small cubes. Using a pastry cutter, two forks, or your fingertips, work the 6 tablespoons cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add liquid
Make a well in the center and pour in 3 tablespoons buttermilk and 3 tablespoons milk. Stir gently with a wooden spoon or spatula until the dough just comes together. If using cheddar or chives, fold in up to 1/2 cup grated cheddar and 1 tablespoon chopped chives now. Do not overmix.
Turn out and shape
Turn the dough onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch (2.5 cm) thick. Fold the dough over onto itself 2-3 times to create layers, then gently press it back to 1-inch thickness.
Cut biscuits
Using a 2 1/2 inch round cutter (or a sharp knife for squares), press straight down without twisting to cut 6 biscuits. Reroll scraps once if needed to make remaining biscuits.
Bake
Place biscuits on the prepared baking sheet about 1/2 inch apart for slightly crisp edges. Whisk the optional egg with a teaspoon of water to make an egg wash and brush the tops if desired. Bake in the preheated oven for 12–15 minutes, until risen and golden brown on top.
Finish
Remove biscuits from oven and immediately brush tops with 1 tablespoon melted butter for shine and flavor. Let cool on a rack for 5 minutes before serving.
To Home (packing / instructions for take-home)
If the customer chose 'to Home' (take-home), place the 6 warm biscuits in a paper or parchment-lined bakery box or heat-safe container. Include a small container of melted butter or a sealed packet of honey/jam if requested. If they will not be eaten within 2 hours, advise refrigerating and reheating instructions.
Reheating instructions to include with order: To reheat refrigerated biscuits, preheat oven to 350°F (175°C). Place biscuits on a baking sheet, cover loosely with foil, and warm for 8–10 minutes until heated through. For frozen biscuits, thaw overnight in the refrigerator, then reheat as above. Microwaving is possible for a quick warm-up (15–25 seconds) but will soften the crust.