Cheddar Herb Snacks Recipes

Steps:

• Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
• Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
• Top each chaffle with a pat of butter and drizzle with maple syrup.

Steps:

• Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until golden brown and very soft, 25 to 30 minutes. Let cool.
• Meanwhile, place the potatoes in a saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain, then transfer to a large bowl, add the milk and mash until smooth. Let cool at least 30 minutes.
• Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, 1 teaspoon salt and a few grinds of pepper to the potatoes; stir until combined. Scoop 1/4 cupfuls of the potato mixture onto a lightly floured surface and form into twelve 3-inch pancakes.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes. Gently flip, adding more butter to the pan if necessary, and continue cooking until browned on the other side, 3 to 4 more minutes. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Top with chives.

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
• Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
• Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. 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 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.