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
CALLIE'S CHARLESTON BISCUITS
Provided by Food Network
Time 50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
- Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
- Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
- Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
- Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
- Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
- Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.
CHEDDAR & CHIVE BISCUITS
This recipe comes from the Bevo Mill restaurant in St. Louis, Missouri. (It's right up the street from my house). These are very good.
Provided by mydesigirl
Categories Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In large bowl with fork, stir flour, Cheddar cheese, sugar, baking powder, chives, and salt until combined.
- Add butter and oil and stir just until mixed.
- Add milk and stir just until mixtture forms a soft dough that leaves side of bowl (do not overmix).
- Drop dough by 1/4 cups, 1 inch apart, on ungreased large cookie sheet.
- Bake biscuits about 20 minutes or until golden.
- Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.
- Reheat if you like.
Nutrition Facts : Calories 188.8, Fat 8.1, SaturatedFat 3.5, Cholesterol 13.6, Sodium 340.5, Carbohydrate 24.9, Fiber 0.7, Sugar 4.7, Protein 4.1
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.
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