Cheddar-Chive Biscuits
These Cheddar and Chive Biscuits are a delightful blend of savory flavors in every bite. The sharpness of the Cheddar cheese paired with the freshness of chives creates a perfect harmony. Baked to golden perfection, these biscuits are wonderfully flaky and tender, making them a great addition to any meal. Enjoy them warm out of the oven for a comforting treat that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour, plus more for kneading dough
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup finely shredded extra-sharp Cheddar cheese
- 1/4 cup minced fresh chives
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes
- 3/4 cup milk
Instructions
- <b>Prepare the baking sheet</b>
- Position a rack in the middle of an oven and preheat to 425&#176;F. Line a baking sheet with parchment paper.
- <b>Mix the dough</b>
- In a large bowl, stir together the 2 cups flour, the baking powder, salt, cheese and chives. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Add the milk to the dry ingredients and, using a rubber spatula, stir just until evenly moistened.
- <b>Shape and bake the biscuits</b>
- Turn out the dough onto a lightly floured work surface and press together gently. Knead the dough about 6 times and form into a ball. Pat into a circle about 3/4 inch thick. Using a floured 3-inch round biscuit cutter, cut out rounds and place them on the prepared sheet, about 1 inch apart. Gather the scraps, pat out again and cut out more biscuits. Bake until the biscuits are golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool slightly, then serve. Makes 12 biscuits.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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