Cheddar Chive Biscuits

Tested Till Perfect

Flaky biscuits are perfect for luring family to the brunch table. If using unsalted butter, increase salt by 1/4 tsp (1 mL).

Servings: 12 biscuits

Ingredients:

Nutritional Info
Per biscuit: about -
cal 207
pro 6 g
total fat 11 g
sat. fat 7 g
carb 20 g
fibre 1 g
chol 32 mg
sodium 342 mg
% RDI: -
calcium 12%
iron 9%
vit A 10%
folate 23%
    2-1/4 cups (550 mL) all-purpose flour
    2-1/2 tsp (12 mL) baking powder
    2 tsp (10 mL) granulated sugar
    1/2 tsp (2 mL) each baking soda and salt
    1/2 cup (125 mL) cold butter, cubed
    1 cup (250 mL) shredded extra-old Cheddar cheese
    3 tbsp (45 mL) finely chopped fresh chives
    1 cup (250 mL) 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.)

Source

Canadian Living Magazine: April 2008





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