Recipe by blucoat
This is a featured recipe from the chefs at Great Cooks on Eight, one of the largest culinary centres in Canada.
Top Review by bluemoon downunder
I selected this recipe because it sounded to me – and to my mother – similar to one she used to make years ago, and which we all loved. I don’t know if the cheese I used was “old” or sufficiently “old” and I confess to having used dried chives (sheer expediency dictated this choice), but these biscuits were quick and easy to make, and really delicious! I must have cut my biscuits smaller: I got 16 biscuits from the dough. Next time I make these, I’m going to use 1/2 cheddar and 1/2 parmesan. Thank you for sharing this recipe, blucoat!
- 1 cup baking and pastry flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
- 3⁄4 cup unsalted butter, cold and diced
- 2 eggs
- 1⁄4 cup cream
- 1⁄4 cup buttermilk
- 1⁄2 cup fresh chives, finely chopped
- 3⁄4 cup old cheddar cheese, grated
Directions See How It's Made
- PREHEAT oven to 375°F.
- MIX dry ingredients in bowl. Crumbling butter into mix. Using your hands, work mixture until it resembles cornmeal. Stir in cheese and chives.
- WHISK egg, cream and buttermilk. Pour into the flour mixture and combine until the dough forms a ball.
- LIGHTLY flour a work surface and roll out dough anywhere from 1/2-inch to 1-inch thickness. Using a cutter, cut biscuits from dough.
- ARRANGE on parchment lined baking tray. Bake in oven for 20 to 25 minutes or until golden brown.