Goat Cheese & Chive Buttermilk Biscuit Slab

Instructions

1. 1

   Preheat your oven to 400°F (200°C) with a rack in the upper third. Place the crumbled 115 g Goat cheese into the freezer. Why? Because warm goat cheese smears into the dough, acting like a liquid and giving you a tight, heavy crumb instead of distinct, tangy pockets.

   5 min

   Tip: If your kitchen is very warm, put your mixing bowl in the fridge now, too.

2. 2

   In a large, wide bowl, vigorously whisk together the 360 g AP Flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp Kosher salt, and 1 tsp Black pepper.

   3 min

   Tip: A wide bowl gives your hands room to toss ingredients without compressing them.

3. 3

   Take your 170 g Cultured butter straight from the freezer and box-grate it directly into the dry ingredients. Toss the shards lightly with your fingertips so every piece of butter is separated and coated in flour. Remember my rule: Butter is not a garnish; it is the engine of your flake.

   4 min

   Tip: Use the large holes of the grater. Work quickly so the butter doesn't melt from the heat of your hands.

4. 4

   Pull the chilled goat cheese from the freezer. Add the firm chunks and the 1/2 cup Fresh chives to the bowl, tossing gently just to distribute them evenly through the flour.

   2 min

   Tip: Keep a light hand. Don't squeeze the cheese.

5. 5

   Pour in the 240 ml Cold buttermilk. Use a fork or an open hand to lightly toss the mixture until it just barely comes together into a shaggy, dry-looking mass. Stop mixing before it looks fully homogeneous. If you overwork this, the crumb will be tight like a bad alibi.

   3 min

   Tip: If the dough seems impossibly dry, add a tiny splash more buttermilk, but trust the shaggy stage.

6. 6

   Dump the shaggy dough onto a parchment-lined sheet pan. Gently pat it together into a rough 8x10-inch rectangle, about 1-inch thick. Use a bench scraper to press deeply into the dough to score the slab into 8 squares (don't drag, just press down). Beat the 1 large Egg and brush it generously over the top, then scatter the 1 tsp Flaky sea salt across the surface.

   3 min

   Tip: Scoring before baking gives the steam an escape route and creates perfect fault lines for breaking later.

7. 7

   Bake for 22 to 25 minutes. Look for a deep, confident golden-brown crust and a visible rise along those score lines. Let time do the work in the oven; pale biscuits are sad biscuits.

   25 min

   Tip: Rotate the pan halfway through if your oven has hot spots.

8. 8

   Remove from the oven and let the slab cool directly on the pan for at least 10 minutes. This allows the crumb to set. Break or cut along the score lines and serve warm.

   10 min

   Tip: Do not rush the cooling step or the biscuits will crumble when cut.