Recipe By: ©2009 Eric Villegas
2 3/4 cups unbleached all purpose Michigan flour, plus more as needed
1 tablespoon double acting baking powder
1 1/2 teaspoons Michigan kosher salt
6 ounces unsalted “sweet” butter, diced and chilled
1/2 cup cultured buttermilk, chilled
1 large egg, chilled
2 tablespoons fresh chives, finely chopped
1 tablespoon flat leaf parsley, finely chopped
1/2 teaspoon Clancy’s Fancy Hot Sauce, or similar
1 1/2 cups Great Lakes Cheshire cheese, or similar, grated
1 whole egg, optional – beaten with 1 tablespoon water
Preheat oven to 450 degrees.
In the bowl of an electric mixer fitted with the paddle attachment place the 2 1/2 cups of the flour (reserving the final 1/4 cup for rolling out the dough), the baking powder, and salt. With the mixer on low, add the butter and mix until the butter is broken up about the size of peas.
In a suitable sized measuring cup combine the buttermilk and egg and beat lightly with a fork as you add the hot sauce, chives and parsley. With the mixer still on low, gently pour the buttermilk mixture into the flour mixture and mix only until moistened.
Quickly add Cheshire and distribute evenly into the flour mixture still running at low speed until the mixture has been roughly combined.
Turn the dough onto floured surface, dust top with flour and gently fold dough over on itself 2 or 3 times. Press the dough into a 1-inch thick square. Cut out biscuits in any desired shape with large sharp chef’s knife or biscuit cutter (that has been lightly floured), being sure to push straight down through the dough.
Transfer to a sheet pan lined with parchment paper. Place biscuits on the lined pan so that they just touch for softer biscuits or with a 1/2 inch spread for crisper biscuits.
Brush the tops with the optional egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.
Serve hot or warm.