While the chives are still growing in my garden I thought I'd make these Chive Cheddar Biscuits from Williams Sonoma. These soft, tangy biscuits have a hint of onion and the sharp flavor of cheddar. Perfect as an accompaniment to soups and chilies, these savory biscuits also make wonderful mini ham and mustard sandwiches. Nestle them close together in your 10 inch oven and bake them for 25 minutes with 10 coals in a ring around the bottom and 22-24 on the lid. Brush with a little melted butter before baking to help them brown and be sure to eat them while they're warm. These peppery nuggets are melt in your mouth delicious.
Chive Cheddar Biscuits
2 cups all purpose flour
1 Tblsp baking powder
1/2 tsp salt
1/2 tsp pepper
8 Tblsp (1 stick) cold unsalted butter, cut into small pieces
1 1/4 cups shredded cheddar cheese
1/4 cup chopped fresh chives
1 cup buttermilk
2 Tblsp melted butter
Lightly oil or spray a 10 inch dutch oven.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form.
Stir in the cheese and chives.
Add the buttermilk and stir until batter is well mixed.
Drop by large spoonfuls into dutch oven, placing biscuits close together.
Brush the tops of the biscuits with the melted butter.
Bake at 400 degrees for 25 minutes or until the biscuits are golden brown.
Let cool for 10 minutes before serving. Makes 12 biscuits.
|Stir chives and cheddar into biscuit dough|