Cheddar Chive Biscuits
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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% |
Suggested Recipes
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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.)
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.)
Tags:
Breads (Loaves, Buns, Rolls); Breakfast and Brunch; Grains; Cheese/Other Dairy; Bake; Make-Ahead; Easter;
Source
Canadian Living Magazine: April 2008
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