6 Tbsp unsalted butter, frozen or refrigerated
2 cups (250 grams) all-purpose flour
1 Tbsp baking powder
¼ tsp baking soda
½ tsp Bourbon Smoked Salt, plus extra for garnishing
1 ½ tsp Bourbon Smoked Pepper
1/3 cup chives, chopped
1 cup buttermilk, cold
3 Tbsp unsalted butter, melted and cooled
Method
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside. Using a box grater, grate butter into a small bowl and place into the freezer. In a large bowl, whisk together flour, baking powder, baking soda, smoked salt and pepper. Add the chives and grated butter and stir to combine.
Make a well in the center of the flour mixture. Pour in the buttermilk. Stir with a large spoon just until dough forms. Transfer dough to a lightly floured surface. Gently pat dough into a rectangle. Fold rectangle again and repeat folding into thirds. Pat dough into a rectangle again and repeat folding into thirds. Pat dough into a square about 1” thick. With a sharp knife, cut (pushing knife straight down and not with a sawing motion) dough into 9 equal squares. Place on baking sheet about 1” apart. Place baking sheet into the refrigerator or freezer for 10 minutes to chill.
Brush chilled biscuits with melted butter and sprinkle lightly with smoked salt. Bake for 10-12 minutes or until golden brown. Serve immediately.
*Leftover biscuits can be reheated in a 375 degree oven for 5 minutes to rewarm.