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Chive and Cheddar Biscuits

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“These were so good with chili (we had them with Crock Pot Cowboy Stew) and a great way to use up some garden chives! Recipe source: Saveur (April 2007)”
READY IN:
30mins
YIELD:
6-8 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450-degrees F.
  2. In a large bowl combine dry ingredients together (flour - baking soda).
  3. Cut in butter using two knives or a pastry cutter until mixture is about the size of peas.
  4. Stir in buttermilk, cheese and chives, stirring with a fork to form a loose dough.
  5. Turn dough out onto a floured board, kneading dough a few times (about 10) and then pat into a 6-inch x 9-inch rectangle; fold into thirds like a letter and then pat into a 6 x 9 inch rectangle again.
  6. Dip edges of 3-inch biscuit cutter into flour (I used a coffee mug) and cut out 6 biscuits; transferring biscuits to a cookie sheet that has been sprayed with Pam or lined with parchment paper. Form and cut dough for another biscuit or two (I ended up whit 7 biscuits).
  7. Brush tops of biscuits with cream.
  8. Bake for 14-16 minutes or until biscuits are browned.

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