Suzanne Barr has become one of North America’s most respected chefs with a signature flair for fresh comfort food and a passion for local community, food security and advocacy for people of colour and LGBTQ communities.
Her impressive culinary repertoire includes ownership of Saturday Dinette, inaugural chef-in-residence at the Gladstone Hotel, a residency at Sand and Pearl Oyster Bar in Prince Edward County, a starring role as one of the chefs in the acclaimed documentary film, The Heat: A Kitchen (R)evolution and, most recently, appearances as a regular judge on Food Network Canada’s series, Wall of Chefs.
Preheat the oven to 450°F (230°C).
Using a stand mixer with the paddle attachment, add flour, baking powder, salt and sugar to the mixer bowl and turn on low to combine all dry ingredients.
Add in chilled butter and turn speed up to medium. Allow the paddle to break up the butter until it resembles coarse crumbles. Add in cheddar cheese and mix through.
Turn mixer down to low and add buttermilk and chives. Mix until the dough is soft, moist and pulls away from the side of the bowl.
Transfer dough to lightly-floured surface and begin to carefully knead dough. Using a rolling pin, flatten dough to a 1/2-inch thickness and cut biscuits into desired shapes.
Place biscuits on a cookie sheet and put into the fridge or freezer for 5 minutes, then place in preheated oven.
Allow to bake in the oven for 15 minutes or until golden brown and be sure to allow it to cool slightly before serving.
Chef's Tip: I use a stand mixer, but you can make biscuits by hand. Use your hands or forks to break up the butter until it resembles coarse crumbles.