Flaky biscuit with chile cheddar chive butter (from carla hall of the chew)

hi fans, last night I made a batch of homemade biscuits and ohh my they were the best since I was 16  years old. its been a while since high school so I decided to whip some up recently. it turned out excellent my family loves it and approves this recipe. I hope you also do to. so please give it a try tonight or any night of the week. yum!

Flaky Biscuit with Chile cheddar chive butter

Flaky Biscuits

2 1/2 cups all-purpose flour (plus more)

1 teaspoon sugar

1 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1 stick cold butter (thinly sliced, plus 2 tablespoons melted)

1 cup cold whole milk (plus 2 tablespoons)

Cayenne Cheddar Chive Butter

2 sticks unsalted butter (room temperature)

1/2 teaspoon cayenne (we used chili powder)

1/2 teaspoon salt

1/4 cup extra-sharp, cheddar cheese (grated)

2 tablespoons chives (finely chopped)

method

For the Flaky Biscuits: preheat oven to 450ºF. Grease baking sheet with butter.

In a large mixing bowl, sift the flour, sugar, salt, baking powder and baking soda. Add the pats of butter and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces.

Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)

Add the milk and mix until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.

Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1/2-inch thick. With a floured 3-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 10-12 minutes.

Brush the tops of the biscuits with melted butter. Bake until the tops are golden brown and crisp, about 10-12 minutes. Let cool 5 minutes. Serve with a smear of the Cayenne Cheddar Chive Butter.

For the Cayenne Cheddar Chive Butter: in a large mixing bowl, add the butter, cayenne, salt, cheese and chives. Mix to combine. Transfer butter to a ramekin and serve at room temperature. To store, transfer butter to a sheet of plastic wrap. Using the plastic wrap, form butter into a log, seal the ends and store in the refrigerator or freezer.

Helpful tips:
- Freeze the butter then grate on box grater before incorporating into the flour mixture.
- Make sure baking soda and baking powder has not expired.
- Use the scoop and level method to measure dry ingredients. Do not pack them into measuring tool.