Cheesy Cheddar and Chive Biscuits

Name: Cheesy Cheddar and Chive Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10 biscuits
Cuisine: Deutsch
Ingredients: 2 cups (240g), plus more for dusting All-purpose flour; 1 tablespoon Baking powder; 1/2 teaspoon Salt; 1/2 cup (113g), cut into small cubes Cold unsalted butter; 1 cup (113g) Sharp cheddar cheese, shredded; 3 tablespoons Fresh chives, finely chopped; 3/4 cup (180ml), plus 1 tablespoon for brushing Cold buttermilk

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These savory biscuits are a comforting and flavorful addition to any meal, particularly appealing as the weather remains cool in March. Made with flaky layers, rich cheddar cheese, and the mild oniony bite of fresh chives, they are incredibly tender and melt-in-your-mouth delicious. Enjoy them warm with butter, alongside soup, or as a complement to a main dish for a taste of homemade goodness.

speichern

Prep Time20 min

Cook Time15 min

Servings8-10 biscuits

DifficultyMedium

Equipment

Large BowlPastry Blender (optional)Baking SheetParchment PaperBiscuit Cutter

Ingredients

2 cups (240g), plus more for dusting All-purpose flour1 tablespoon Baking powder1/2 teaspoon Salt1/2 cup (113g), cut into small cubes Cold unsalted butter1 cup (113g) Sharp cheddar cheese, shredded3 tablespoons Fresh chives, finely chopped3/4 cup (180ml), plus 1 tablespoon for brushing Cold buttermilk

Instructions

1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
In a large bowl, whisk together flour, baking powder, and salt.
3
Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4
Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
5
Pour in the 3/4 cup cold buttermilk. Mix with a spatula until just combined and a shaggy dough forms. Be careful not to overmix.
6
Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Pat or roll the dough into a 3/4-inch thick rectangle.
7
Using a 2-inch round biscuit cutter, cut out biscuits. Re-roll scraps gently once to cut out more biscuits. Place biscuits on the prepared baking sheet, ensuring they are slightly touching for softer sides. Brush the tops with the remaining 1 tablespoon of buttermilk.
8
Bake for 12-15 minutes, or until golden brown on top and cooked through. Serve warm.

Nutrition

Calories280 kcal

Protein9g

Fat18g

Carbohydrates

Frequently Asked Questions

What's the secret to flaky biscuits?

Using very cold butter and buttermilk is key! Don't overmix the dough, and handle it minimally to keep the butter pieces intact, which create steam and flakiness during baking.

Can I use regular milk instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 3/4 cup mark. Let it sit for 5-10 minutes before using.

How do I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or microwave. They can also be frozen for up to 1 month.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.