These easy to make biscuits have light texture. Biscuits are at their best when served warm from the oven – and these are no exception. Enjoy Cheddar Chives Biscuits.
SERVING: 12
INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
12 tablespoons (1 ½ sticks) cold unsalted butter, diced
1/2 cup cold buttermilk
¼ cup chopped fresh chives
1 large egg
4 oz (1 cup) shredded extra-sharp Cheddar cheese
1 teaspoon kosher salt
¼ cup chopped parsley (optional)
1 egg, beaten with 1 tablespoon water or milk (egg wash)
DIRECTIONS for Cheddar Chives Biscuits
Preheat the oven to 450 degrees F. Grease cookie sheets. In large bowl combine 2 cups of flour, baking powder, and salt, blend well. Using pastry blender or fork, add the butter and mix until mixture resembles coarse crumbs.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add cheese, chives and parsley. Mix only until roughly combined.
Quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
Dump out onto a well-floured board and knead lightly, few times. Kneading helps make biscuits flaky – but should be done just until the dough is no longer sticky.
Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 12. Transfer to a sheet pan lined with parchment paper.
Brush the tops with the egg wash, (butter or milk) for rich brown top and bake at 450 degrees For 20 minutes, or until light golden brown. Serve hot or warm.
TIP
- Cut in butter thoroughly! Use pastry blender or fork to distribute the butter evenly to give the biscuits a flaky texture.
- For tender biscuits, stir gently and try to work quickly. Stirring just until all ingredients are moistened helps keep biscuits from becoming tough.
- Use a floured cutter. To avoid sticking, flour a biscuit cutter and when cutting do not twist the cutter.
Photo Credit: Annie Mole on Best Running CC
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