Fresh Chive and Cheddar Biscuits

Total Time
35mins
Prep 20 mins
Cook 15 mins

Looking for a way to use the bounty of fresh chives you have? Try this ! A savoury biscuit that goes well with roast lamb, pork, chicken . . . use your imagination. They are also very pretty, too. Your yield will of course depend on the size cutter you use.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 425°F.
  2. Grease a baking sheet, or line with foil.
  3. In a large bowl, sift together flour, baking powder, salt and pepper, until thoroughly combined.
  4. Add butter, and with your hands crumble the butter and mix with the dry ingredients until all the butter and flour is incorporated and you are left with something that looks like pea-sized grains.
  5. Add the chives and mix in with your hands.
  6. Form a well in the center of the mixture and add the milk.
  7. Mix with your hands just until the mixture begins to come together in a sticky dough.
  8. You may find it necessary to add an additional TBS or two of milk.
  9. The dough should come free from the side of the bowl.
  10. Turn out onto a lightly floured surface, sprinkle the dough with flour and knead gently until it stays together.
  11. Roll the dough with a floured rolling pin to a one-inch thickness.
  12. Cut out biscuits with biscuit cutter or water glass.
  13. Reform the scraps and repeat until all the dough is used.
  14. Place biscuits on baking sheet about 1 inch apart and sprinkle cheese evenly on top of each.
  15. Bake until lightly browned, 10 to 15 minutes depending on size of biscuits.

Reviews

(4)
Most Helpful

when i made these they came out perfectly. i made a double batch for my housemates with some leftover and they were gone within hours. later i made them for thanksgiving and my family loved them too. thank you.

phopot April 20, 2006

My husband's been hankering for some biscuits so I baked these and he loved them! I used the green part of the scallion instead of chives. Thanks for posting this!

Sharon123 March 26, 2005

We had an appetizer dinner party to go to last night and I took 2 of Flemish's recipes and both were hits! I did have to add an extra tablespoon of milk to the dough because it was a little dry at first. I was so thrilled at the delicious flavor and texture of this recipe. Excellent!

Dine & Dish December 21, 2004

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