Cheddar Chive Biscuits

I always wanted to be one of those families that had fresh baked bread every night with dinner. You know, the ones you see in “old” movies from the 50s-90s where everyone is not only actually sitting at a table, but they have a basket of warm bread wrapped in a towel being passed around.

Partly, it looks like such a happy and pleasant scene. But also… I just love bread. Especially when it is fresh and warm.

But, I know it’s not realistic to make homemade bread every night with dinner. Every once in a while though, maybe it will work.

Especially if it’s a super fast recipe. And if they’re biscuits. And if they’re cheddar chive.

These biscuits truly are one of the easiest bread recipes I’ve ever made. They don’t even require yeast or time to rise! Give them a try and I’ll be you end up making a second batch the same night. That’s how tasty and easy they are.

Ingredients
1 cup cold buttermilk
10 tablespoons butter
2 cups flour, plus more for kneading
1 teaspoon sugar
½ teaspoon baking soda
2 teaspoons baking powder
¾ teaspoon salt
1¼ cups shredded cheddar cheese, chopped into smaller pieces if desired for more consistent texture
¼ cup finely sliced chives, plus extra for garnish

DoveWare Casserole Dish
6 biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes

Directions
1. Preheat your oven to 425℉.
2. Line the casserole dish with parchment paper. Set aside.
3. Measure out the buttermilk and plae the cup in the freezer while prepping the other ingredients. You want it to be in the freezer for about 10 minutes.
4. Place 8 tablespoons of the butter into a microwave-safe bowl. Heat in 10-second intervals until it is fully melted. Set aside.
5. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and salt.
6. Add the cheese and chives; stir to combine.
7. Combine the chilled buttermilk with the butter. Stir with a fork until the butter forms small clumps and globules. This is why it is important to chill the buttermilk! To get these clumps.
8. Add the buttermilk mixture to the dry ingredients. Stir it will a sturdy wooden spoon or spatula until the dry ingredients are fully incorporated and the batter pulls away from the sides of the bowl. The dough should be stiff and not super wet. If the dough is too wet, add more flour a little at a time until the dough is fairly stiff.
9. Spread flour on a clean large surface. Dump out the dough and knead for about 30 seconds.
10. Pat the dough into a roughly 6-inch square that is 2 inches in height.
11. Use a biscuit cutter to cut out as many biscuits as possible. If you don’t have a biscuit cutter, find a small bowl or cup with a 2-3 inch opening, turn it upside down on the dough and cut out.
12. After you have cut out as many as you can, knead the scraps a few times until they hold together and again pag into a square or circle about 2 inches tall. Cut more biscuits and continue until all of the dough is gone. You should have about 6 biscuits.
13. Transfer the cut biscuits into the prepared casserole dish.
14. Place in the oven and bake until the tops are a medium golden brown, about 15-20 minutes.
15. When they are done, remove from the oven and let cool.
16. Melt the remaining butter and add any sliced chives to garnish. Brush over the finished biscuits. Serve and enjoy!

Recipe inspiration from The Café Sucre Farine

4 thoughts

    1. Hi Joyce! Thank you for noticing, that was my mistake 🙂 I have updated the recipe with the flour amount.

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