Chive and Cheddar Biscuits |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These were so good with chili (we had them with Crock Pot Cowboy Stew) and a great way to use up some garden chives! Recipe source: Saveur (April 2007) Ingredients:
2 cups flour |
2 tablespoons baking powder |
1 tablespoon sugar |
1 1/2 teaspoons salt (i used less about 1 tsp) |
1/2 teaspoon baking soda |
8 tablespoons butter (1 stick butter) |
3/4 cup buttermilk or 3/4 cup sour milk |
2 tablespoons buttermilk or 2 tablespoons sour milk |
1/2 cup cheddar cheese, shredded |
1/2 cup chives, chopped |
2 tablespoons heavy cream |
Directions:
1. Preheat oven to 450-degrees F.
2. In a large bowl combine dry ingredients together (flour - baking soda).
3. Cut in butter using two knives or a pastry cutter until mixture is about the size of peas.
4. Stir in buttermilk, cheese and chives, stirring with a fork to form a loose dough.
5. Turn dough out onto a floured board, kneading dough a few times (about 10) and then pat into a 6-inch x 9-inch rectangle; fold into thirds like a letter and then pat into a 6 x 9 inch rectangle again.
6. Dip edges of 3-inch biscuit cutter into flour (I used a coffee mug) and cut out 6 biscuits; transferring biscuits to a cookie sheet that has been sprayed with Pam or lined with parchment paper. Form and cut dough for another biscuit or two (I ended up whit 7 biscuits).
7. Brush tops of biscuits with cream.
8. Bake for 14-16 minutes or until biscuits are browned.
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