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Cheddar Chives Biscuits

Cheddar Chives Biscuits

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In the words of R. Kelly, it's the freakin' weekend, and my better half/college roommate is visiting!!! Yesterday we caught the tail end of the Tompkins Square Park Dog Halloween Parade and watched a lot of football. Today we're off to brunch at Miss Lily's 7A and the Lowline Lab. But before she got here I had to bake some biscuits for us to snack on all weekend (we're currently eating them in bed). 

Biscuits can seem intimidating but the key to making these is that you don't want to work the dough more than necessary. Also, if you don't have buttermilk at home and don't want to buy a carton just to have the rest of it sit in your fridge until it goes bad, you can substitute the same amount of whole milk with a few drops of lemon juice added. 

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Cheddar Chive Biscuits 

Makes about 16 biscuits (3 inches across)

  • 2 cups all purpose flour, plus more for patting out dough
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup fresh chives, chopped
  • 1 stick (4oz) unsalted butter, cold and cubed 
  • 3/4 cups buttermilk, plus more for brushing
  • 1 cup cheddar, shredded and divided 

Preheat oven to 400F. 

In a large mixing bowl, combine flour, baking powder, salt, and chives. 

Add cold butter and rub into the flour mixture, using your hands, until butter pieces are pea-sized. 

Pour buttermilk into the middle of the flour mixture and combine using a spatula until it just comes together. Add half the cheese and mix until evenly distributed. Do not over mix. 

On a floured surface, pat out the dough to about 1/2 to 1" thickness. Cut to desired size using a biscuit cutter, round cookie cutter or the opening of a drinking glass (Note: I used a glass that was 2 1/2 inches across). Cut the biscuits as close together as possible to minimize scraps. Patch together scraps and cut again (the scrap biscuits will never be completely smooth on top). 

Place the cut biscuits 2 inches apart on a parchment-lined baking sheet and brush with buttermilk. Bake until set and golden brown on the bottom, about 15-20 minutes depending on size. A few minutes before biscuits are finished baking, sprinkle tops with remaining cheese. 

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