Flake salt is the ultimate finishing salt. Distinguished by dry, flaky crystals with a bright, sparkly saltiness. Flake salts appear naturally from solar or fire evaporation with pyramidal, flake, or layered parchment-like crystals. They typically have a lower number of trace minerals than fleur de sel or sel gris. Sprinkle flake salts with wild abandon for a crispy snap of intense but fleeting flavor on all manner of fresh vegetables, green salads, or on the rim of a margarita. Try Icelandic Flake Salt mixed into the flaky, light batter and sprinkle more on top right before serving!
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons granulated garlic
- 1/2 teaspoon Flaky sea salt such as Icelandic Flake Salt, plus more for sefving
- 1/2 cup unsalted butter, cut into cubes
- 1 large egg, beaten
- 2 tablespoons cold water
- 1/2 cup sour cream
- 1/4 cup fresh chives, chopped
- 1 cup shredded cheddar cheese
- 1 egg, lightly beaten with a 1 teaspoon of water for egg wash
- Freshly ground black pepper
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, pepper, sugar and granulated garlic. Cut in butter using a pastry cutter until the butter is cut into pea sized pieces.
In another bowl, add egg, cold water and sour cream. Beat lightly until just combined. Add to the flour mixture and stir until a dough starts to form. Add in the chive and shredded cheese. Place mixture onto a clean surface and knead about 15 times to form a dough.
- Roll and pat dough into 1 inch thickness. Cut into 2-inch rounds using a biscuit cutter or glass. Roll out left over dough to cut out more biscuits.
Place onto prepared baking sheet, brush with egg wash and sprinkle with flake salt and black pepper. Bake for about 15-17 minutes or until the bottoms are lightly browned. Enjoy!