Cheddar Chive Biscuits
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 419 |
| pro | 9 g |
| total fat | 20 g |
| sat. fat | 10 g |
| carb | 52 g |
| fibre | 1 g |
| chol | 141 mg |
| sodium | 207 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 9 |
| vit A | 14 |
| vit C | 15 |
| folate | 28 |
Flaky biscuits are perfect for luring family to the brunch table. If using unsalted butter, increase salt by 1/4 tsp (1 mL).
Ingredients
- 2-1/4 cups all-purpose flour
- 2-1/2 tsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup shredded extra-old cheddar cheese
- 3 tbsp finely chopped fresh chives
- 1 cup buttermilk
Preparation
In bowl, whisk together flour, baking powder, sugar, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. With 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 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds.
Bake on parchment paper–lined baking sheet in centre of 425°F (220°C) oven for 12 to 14 minutes or until golden. Serve warm. (Make-ahead: Store in airtight container for up to 24 hours; warm in 350°F/ 180°C oven for 5 minutes.)
On lightly floured surface, gently knead dough 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds.
Bake on parchment paper–lined baking sheet in centre of 425°F (220°C) oven for 12 to 14 minutes or until golden. Serve warm. (Make-ahead: Store in airtight container for up to 24 hours; warm in 350°F/ 180°C oven for 5 minutes.)
Source : Canadian Living Magazine: April 2008
- Keywords : Brunch; Bake; Buttermilk; Cheddar cheese; Flour; Bread; Make-Ahead;
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