Biscuits are so crazy easy to make! And so is soup! Winning combo. I think I'll be eating biscuits and soup for the rest of the winter. The only thing that disappoints me about cheesy biscuits is that they're never oozing cheese in the way I hope they will. Sad.
This comes from a recipe from the blog In Praise of Leftovers ... a retake on a Gourmet recipe using chives instead of scallions. I'm a huge fan of both chives and scallions ... but chives won out this time. Chi've never known an herb I like more.
Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz sharp white (or other) Cheddar, coarsely grated (1 1/2 cups)
Handful of chives, finely chopped
1 cup well-shaken buttermilk
1. Preheat oven to 450 degrees.
2. In a bowl, whisk together flour, baking powder, sugar, and salt.
3. Blend in butter (cut into small pieces) in a stand mixer, with a hand mixer, or with a fork until the mixture looks like coarse meal.
4. Stir in cheddar and chives, then stir in the buttermilk.
5. Bake on a buttered cookie sheet for about 15-18 minutes or until golden brown.
Ready to go:
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