Chive Cheddar Biscuits

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I feel like Biscuits are one of those staple items that just works for breakfast regardless of what you’re making.

Breakfast Hash, check, Eggs Benedict, you betcha, good ol Scrambled Eggs, you better believe you’re making biscuits!

Homemade biscuits are easier than you think, it only takes a few pantry items that I’m sure you have on hand and a little bit of love.

Biscuits are always made with love.

Cheese makes everything delicious, whether you have gouda, cheddar, gruyere or even blue. You can put them into biscuits and make them that better. Chives? Rosemary? Parsley? Thyme? Put them in there and you have fancy herb biscuits.

That’s exactly what I had this morning, leftover shredded cheddar cheese and chives. Always work with what you got on hand. Never waste what you got in the fridge. Make biscuits!

Now, there is a grand debate about using buttermilk or regular milk in a biscuit recipe. This is my take on it, every time I buy buttermilk for a recipe, I end up wasting it. It sits in my fridge until it sours..or gets more sour. So if you’re staunch on using buttermilk than by all means but for me, I always have milk on hand so that’s what I use.

If you want to use buttermilk and don’t want to run to the store, but do have milk. Here’s how to make buttermilk substitute; combine 1 cup milk and 1 tablespoon of lemon juice or vinegar. Let sit for 10 minutes at room temperature, it will seem slightly curdled and that’s when it’s ready to use. Voila, buttermilk!

Wine Pairing Recommendation; Mimosa of course!

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Chive and Cheddar Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 Biscuits

Chive and Cheddar Biscuits

Ingredients

  • 3 cups All Purpose Flour
  • 4 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 tablespoon Honey
  • 1 cup Milk
  • 1/2 cup Butter, cold and cut into cubes
  • 1 1/2 cup Cheddar, shredded
  • 2 tablespoons Chives, chopped
  • 1 Egg, used for brushing
  • Sea Salt, for sprinkling

Instructions

  1. Preheat oven to 450 degrees F.
  2. Combine dry ingredients and use a pastry cutter to cut in cold butter until butter is about the size of a pea. {Butter needs to be right out of the fridge cold, this is the secret to good fluffy biscuits.}
  3. Add the grated cheese, chives, and slowly incorporate the milk. Mix until just combined. Turn dough out on a floured surface and knead 10 -15 times, add more flour if needed.
  4. Roll the dough out, fold dough in half and roll out into a 3/4 inch thick rectangle. {Folding the dough onto itself gives it layers.} Using a biscuit cutter or thin rimmed glass, cut into rounds. Repeat with excess dough.
  5. Place the biscuits on a sheet pan lightly greased. Brush the tops of the biscuits with an egg wash and sprinkle with sea salt. Bake for 12 -15 minutes until golden brown. Let cool on a wire rack for 5 -10 minutes. Serve and enjoy!
https://dashofsavory.com/chive-cheddar-biscuits/

Butter my buns and call me a biscuit!
Chive Cheddar Biscuits

Savor and Enjoy!



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