Tested till perfect Best Cheddar Chive Biscuits
Cheddar Chive Biscuits
Photography by Jeff Coulson

Best Cheddar Chive Biscuits

Flaky biscuits come in handy for soaking up the mouthwatering broth at the bottom of your bowl of mussels. We know these biscuits are perfectly rich and cheesy on their own, but topped with a little pat of butter, they're even more irresistible.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: January 2014

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 25 minutes
  • Portion size 12 biscuits

Ingredients

  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 2-1/2 tsp 2-1/2tspbaking powder
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1 cup 1cupshredded extra-old Cheddar cheese
  • 3 tbsp 3tbspfinely chopped fresh chivefresh chives
  • 1 cup 1cupbuttermilk
  • 1 1egg yolkegg yolks
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Preparation

In bowl, whisk together flour, baking powder, sugar, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Using fork, stir in cheese and chives; stir in buttermilk to form soft dough.

On lightly floured surface, gently knead dough 10 times; pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut out 12 rounds, pressing scraps together to form final biscuit.

Arrange biscuits on parchment paper– lined baking sheet. Whisk egg yolk with 2 tsp water; brush over tops of biscuits. Bake in 425 F (220 C) oven until golden, 12 to 14 minutes.

Make-ahead: Set aside in airtight container for up to 4 hours.

Nutritional Information per biscuit: about

cal 207 pro 6g total fat 12g sat. fat 7g
carb 19g dietary fibre 1g sugar 2g chol 42mg
sodium 346mg potassium 71mg

RDI%

calcium 12 iron 9 vit A 10 folate 18
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