Cheese ‘n Chive Biscuits

4 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1 tbsp sugar
1/4 cup fresh finely chopped chives
1/2 cup unsalted butter, chilled and cut into 1/8 inch slices
4 oz cream cheese, chilled and cut into 1/4 inch slices
1 1/4 cups buttermilk

In a food processor fitted with a steel blade, combine 3 cups flour, baking powder, baking soda, salt, sugar, and chives. Cut butter and cream cheese into mixture with 5 second pulses, until the mixture looks like slightly moist crumbs, like so —

Transfer mixture to a bowl and fold in the buttermilk. If the mixture is too wet to be handled,

gradually gradually add up to 1 cup more flour, until the dough comes together, and is still slightly sticky, but can be kneaded.

Turn out onto a lightly floured (I stress the ‘lightly floured’) surface and knead into a cylinder. Do not work the dough too much or it will become too tough. Roll into an 8 x 11 inch rectangle, about an inch think. Use a bench scraper or an offset spatula to neatly lift the ends of the dough and fold into thirds, like a letter. Turn the rectangle 45 degrees, roll out to the same dimensions as the first time, and again fold into thirds. Wrap in plastic wrap and chill for half an hour.

Return to dough to the slightly floured work surface, and repeat the rolling out and folding into thirds twice more. After the second time, roll out into a 1 inch thick rectangle. Cut into 12 squares (or rectangles). Place on a baking sheet lined with parchment paper and chill for an hour.

Preheat the oven to 425 degrees. Bake for 25 to 35 minutes, or until the biscuit is golden and the edges have browned slightly.