Makes 12
- 1/2 cup milk (plus 2 tablespoons for brushing over scones)
- 2 large eggs
- 2 tablespoons finely chopped chives
- 2 cups unbleached all-purpose flour , more for rolling out biscuits
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons (3/4 stick) cold unsalted butter
- 1 1/2 cup grated sharp or aged cheddar , divided
Preheat oven to 425°F. In a small bowl, whisk together 1/2 cup milk and eggs until blended. Stir in chives and set aside. Blend flour, baking powder, salt, and black pepper in a food processor or large bowl. Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix. Add 1 cup of the grated cheese and pulse just to combine. Add milk mixture and process just until moist clumps begin to form.
Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick. Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.
Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick. Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.
