I loved getting chives in this week’s CSA box. There is so much you can do with chives besides putting them on a baked potato. I had some smokey-sharp cheddar in my refrigerator and decided to make biscuits.
These are phenomenal. The chedder doesn’t take over the chives and vice versa. They come out moist and flakey.
This one is a keeper.
Chedder and Chive Buscuits
- 1 1/4 c all purpose flour
- 3 tablespoons of shortening
- 3 tablespoons of cold unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons of chives, chopped
- 1 cup of shredded cheddar (I used smoked because I had it)
- 1 1/4 c heavy cream
Preheat oven to 375 and put your rack in the center
In a medium sized bowl, mix the flour, salt, cayenne pepper, baking powder until mixed.
Cut in the shortening and butter until you have a nice crumble.
Gently mix in the cheese and chives.
Add the cream and mix with a fork until the batter comes together. Do not over mix the batter. You will get tough, non-flakey biscuits if you do.
You will have a pretty soft and wet batter. Don’t worry, this is a good thing.
Pat out your dough to whatever thickness you would like (they don’t rise all that much, at least mine didn’t) and cut out with a biscuit cutter or cookie cutter.
Place on a parchment lined cookie sheet and bake for 15 minutes.