2¼ cups Cake Flour, plus more for dusting
1 Tablespoon Baking Powder
1 teaspoon Sugar
1 teaspoon Kosher Sea Salt
1 bunch Chives finely Chopped
6 Tablespoons cold Unsalted Butter
¾ cup Buttermilk
2 Scallions, sliced fine
2 slices Bacon, cooked and chopped fine
Optional Biscuit Wash
1 Egg Yolk
1 Tablespoon Cream or milk
Flake Sea Salt, optional
Preheat the oven to 375.
In a bowl whisk together flour, baking powder, sugar and salt.
Whisk in chives.
Cut butter into pats and add to flour mixture, then cut further into flour mixture with a pastry cutter until it resembles coarse crumbs. (Alternatively, you can do this in food processor, but hand cut is quick and gives the best result.)
Add buttermilk and stir just to combine.
Turn the dough out onto a well-floured surface and pat it down into a rough 3/4" thick rectangle.
Sprinkle with half of the scallions and bacon.
Fold dough over itself from the top and bottom, rotate, and pat it down again.
Sprinkle with remaining half of the scallions and bacon.
Repeat folding and patting down to a 3/4" thick rectangle.
Cut dough into biscuits using a well floured glass, a biscuit cutter, or with a bench scraper (if you cut into squares or rectangles there will be less wasted dough).
Make clean cuts straight down to ensure edges have clean cuts for best rise and flakey layers.
Whisk together egg yolk and cream.
Place biscuits on a cookie sheet, brush biscuit tops with egg yolk wash, arrange herbs decoratively, and sprinkle flake salt.
Bake until golden brown (I usually line with parchment), approximately 10 to 15 minutes.
Makes 12 Standard Sized Biscuits or 6-8 Large Sized Biscuits.