Chive and Cheddar Biscuits


Recipe courtesy of The New Comfort Food cookbook by Saveur

Makes 6 biscuits

  • 2 cups flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • 8 tablespoons cold unsalted butter, cut into thin pats
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1/2 cup sharp Cheddar cheese, shredded
  • 1/2 cup chives, minced
  • 2 tablespoons heavy cream

Chive and Cheddar Biscuits

Chive and Cheddar Biscuits 

Click iage to enlarge


Preheat oven to 450˚F. Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl. Using a pastry cutter, work the cold butter nto the flour mixture until the butter is the size of small peas.

Add the buttermilk, Cheddar and chives to the flour-butter mixture and stir with a fork to form a loose dough.

Turn the dough out onto a floured surface and gently pat into a 6x9-inch rectangle. Fold into thirds as you would a letter and pat into a 6x9-inch rectangle again. Dip the edges of a 3-inch round biscuit cutter in flour and punch out 6 biscuits from the dough. Transfer the biscuits to a parchment paper-lined baking sheet. If you have any remaining dough scraps form into another biscuit or two; they won't rise as high, though. Brush the tops with heavy cream and bake until lightly browned, 14-16 minutes.

Serve warm.


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