Chef Sara Foster
Foster’s Market, Durham, N.C.
Yield: 12
Flour 3 1/2 cups
Baking powder 2 tsp.
Baking soda 1 tsp.
Salt 1 tsp.
Unsalted butter, cold, cubed 1/2 lb.
Cheddar cheese, grated 1 cup
Green onions, minced 2
Parsley, chopped 2 Tbsp.
Buttermilk 1 1/2 cups
Flour for dusting as needed
Egg wash as needed
Sift together flour, baking powder, baking soda and salt in large bowl. Add butter and work into flour mixture with pastry blender or food processor.
Stir in cheese, green onions and parsley. Add 1-1/4 cup buttermilk and mix lightly, adding remaining 1/4 cup buttermilk in 1 Tbsp. increments as needed until dough adheres together.
Turn dough onto lightly floured surface; form ball and roll out to 3/4-in. thickness. Cut with 21/2-in. biscuit or cookie cutter. Brush biscuits with egg wash and bake at 425F 12 to 15 minutes, or until browned.