Reviews (1)
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89 Ratings
5 star values:
14
4 star values:
17
3 star values:
40
2 star values:
15
1 star values:
3
Martha Stewart Member
Rating: 5 stars
10/02/2017
I went with a full 8oz of cheese (1 block for me). I cut into scone-like triangles so rerolling wasn't necessary. Brushed an egg wash on top and sprinkled with parm. But these were absolutely the best biscuits I've ever made. Light and tender. Saw Sarah Carey make this on the Everyday Food YouTube channel and was immediately taken.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
cheese-chive-biscuits-med108164.jpg
Ingredients
Ingredient Checklist
4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons baking powder
1 teaspoon baking soda
1 3/4 teaspoons fine salt
6 ounces sharp cheddar or Gruyere, grated (1 1/2 cups)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 1/2 cups cold buttermilk
Cook's Notes
Mix It UpSubstitute Parmesan and chopped fresh sage for the cheddar and chives.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
cheese-chive-biscuits-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
Recipe Summary
Yield: Makes 16
Yield: Makes 16
Makes 16
cheese-chive-biscuits-med108164.jpg
cheese-chive-biscuits-med108164.jpg
Ingredients
Ingredients
- 4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 3/4 teaspoons fine salt
- 6 ounces sharp cheddar or Gruyere, grated (1 1/2 cups)
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons chopped fresh chives
- 1 1/2 cups cold buttermilk
Directions
Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.
Cook's Notes
Mix It UpSubstitute Parmesan and chopped fresh sage for the cheddar and chives.
Cook’s Notes
Mix It UpSubstitute Parmesan and chopped fresh sage for the cheddar and chives.
Reviews (1)
Add Rating & Review
89 Ratings
5 star values:
14
4 star values:
17
3 star values:
40
2 star values:
15
1 star values:
3
Martha Stewart Member
Rating: 5 stars
10/02/2017
I went with a full 8oz of cheese (1 block for me). I cut into scone-like triangles so rerolling wasn't necessary. Brushed an egg wash on top and sprinkled with parm. But these were absolutely the best biscuits I've ever made. Light and tender. Saw Sarah Carey make this on the Everyday Food YouTube channel and was immediately taken.
Reviews (1)
Add Rating & Review
89 Ratings
5 star values:
14
4 star values:
17
3 star values:
40
2 star values:
15
1 star values:
3
Add Rating & Review
89 Ratings
5 star values:
14
4 star values:
17
3 star values:
40
2 star values:
15
1 star values:
3
89 Ratings
5 star values:
14
4 star values:
17
3 star values:
40
2 star values:
15
1 star values:
3
89 Ratings
5 star values:
14
4 star values:
17
3 star values:
40
2 star values:
15
1 star values:
3
- 5 star values:
- 14
- 4 star values:
- 17
- 3 star values:
- 40
- 2 star values:
- 15
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
10/02/2017
I went with a full 8oz of cheese (1 block for me). I cut into scone-like triangles so rerolling wasn't necessary. Brushed an egg wash on top and sprinkled with parm. But these were absolutely the best biscuits I've ever made. Light and tender. Saw Sarah Carey make this on the Everyday Food YouTube channel and was immediately taken.
Martha Stewart Member
Rating: 5 stars
10/02/2017
I went with a full 8oz of cheese (1 block for me). I cut into scone-like triangles so rerolling wasn't necessary. Brushed an egg wash on top and sprinkled with parm. But these were absolutely the best biscuits I've ever made. Light and tender. Saw Sarah Carey make this on the Everyday Food YouTube channel and was immediately taken.
Rating: 5 stars
All Reviews for Cheese-and-Chive Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cheese-and-Chive Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
