FLAKY CHEDDAR-CHIVE BISCUITS
These wonderful, buttery biscuits complement any dinner. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CHEESE-AND-CHIVE BISCUITS
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
- Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 241 g, Fat 13 g, Fiber 1 g, Protein 7 g, SaturatedFat 8 g
CHIVE BISCUITS
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
- Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
- Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
SAVORY CHEDDAR CHIVE BISCUITS
This is a featured recipe from the chefs at Great Cooks on Eight, one of the largest culinary centres in Canada.
Provided by blucoat
Categories Breads
Time 35m
Yield 13 biscuits
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375°F.
- MIX dry ingredients in bowl. Crumbling butter into mix. Using your hands, work mixture until it resembles cornmeal. Stir in cheese and chives.
- WHISK egg, cream and buttermilk. Pour into the flour mixture and combine until the dough forms a ball.
- LIGHTLY flour a work surface and roll out dough anywhere from 1/2-inch to 1-inch thickness. Using a cutter, cut biscuits from dough.
- ARRANGE on parchment lined baking tray. Bake in oven for 20 to 25 minutes or until golden brown.
SAVORY CHEESE AND HERB BISCUITS
Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!
Provided by The_Swedish_Chef
Categories Breads
Time 44m
Yield 18 2.5 inch biscuits
Number Of Ingredients 12
Steps:
- Notes on how to make STELLAR biscuits:.
- 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
- 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
- 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
- 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
- 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
- Directions:.
- Preheat oven to 450-degrees F.
- In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
- Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
- Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
- Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
- Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
- Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
- Brush tops of biscuits lightly with cream.
- Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
- VARIATIONS ON BISCUITS:.
- 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
- 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
- 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
- 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!
More about "savory cheddar chive biscuits recipes"
EASIEST CHEDDAR BISCUITS WITH CHIVES | SOMEWHAT SIMPLE
From somewhatsimple.com
5/5 (6)Total Time 15 minsCategory BreadCalories 182 per serving
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs and the pieces of butter are no bigger than pea sized.
- Add the milk and gently stir until just combined (the dough may be a little rough and shaggy, and that’s okay!).
BEST FLUFFY CHEDDAR AND CHIVE BISCUITS RECIPES | BAKE …
From foodnetwork.ca
2.7/5 Total Time 35 minsCategory Bake,Bake With Anna Olson,Side,Snack
BACON CHIVE & CHEDDAR BISCUIT RECIPE - DAMN DELICIOUS
From damndelicious.net
PERFECTLY FLAKY BUTTERMILK BISCUITS - CREME DE LA CRUMB
From lecremedelacrumb.com
BACON CHEDDAR CHIVE SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE CHIVE AND CHEDDAR BISCUITS | DASH OF SAVORY
From dashofsavory.com
SOUR CREAM CHEDDAR AND CHIVES DROP BISCUITS RECIPE
From shewearsmanyhats.com
CHEDDAR CHIVE BISCUITS - CRAZY FOR CRUST
From crazyforcrust.com
CHEDDAR CHIVE BISCUITS | CANADIAN LIVING
From canadianliving.com
CHEDDAR AND CHIVE SAVORY SCONES - LAUGHING SPATULA
From laughingspatula.com
CHEDDAR BACON CHIVE BISCUITS - BAKE IT WITH LOVE
From bakeitwithlove.com
CHEDDAR CHIVE BISCUITS - HERBS & FLOUR
From herbsandflour.com
BROCCOLI CHEDDAR BISCUIT CHICKEN CASSEROLE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
CHEDDAR-CHIVE DROP BISCUITS - COOKING CLASSY
From cookingclassy.com
WHITE CHEDDAR CHIVE BISCUITS (EASY!) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHEDDAR CHIVE CRISPS RECIPE - NYT COOKING
From cooking.nytimes.com
KETO BACON CHEDDAR CHIVE BISCUITS - MAEBELLS
From maebells.com
COFFEE WITH THE CHICKEN LADIES: EPISODE 122 SUMATRA CHICKEN / …
From podcasts.apple.com
FLUFFY CHEDDAR CHIVE BISCUITS - SAPORITO KITCHEN
From saporitokitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #breakfast #eggs-dairy #american #canadian #oven #easy #european #beginner-cook #kid-friendly #kosher #vegetarian #rolls-biscuits #grains #cheese #eggs #dietary #high-calcium #comfort-food #brown-bag #inexpensive #high-in-something #pasta-rice-and-grains #brunch #taste-mood #savory #to-go #equipment
You'll also love