Cheddar and Chive Biscuits

Every once in a while I like to throw in a recipe that could accompany a nice soup or stew meal. This sounded perfect. Published in mywesttexas.com.

From "Mary Engelbreit's 'Tis the Season Holiday Cookbook"

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup grated (about 3 ounces) sharp Cheddar cheese
2 tablespoons minced chives or finely minced scallion greens
3/4 cup, plus 2 to 3 tablespoons, buttermilk


Position a rack in the center of the oven and preheat oven to 425. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. With a fork, stir in cheese and chives until well blended. Stir in 3/4 cup plus 2 tablespoons of the buttermilk just until combined; if the dough seems dry, stir in up to 1 more tablespoon buttermilk.

Turn the dough out onto a lightly floured surface and knead very briefly just until it comes together; do not overwork. With lightly floured hands, pat out the dough to a 1/2 inch thickness. Using a lightly floured 2-inch biscuit cutter (or a glass) cut out biscuits and place them about 1 inch apart on an ungreased baking sheet. Press the scraps of dough together, pat out again to a 1/2-inch thickness, and cut out more biscuits.

Bake for 14 to 16 minutes, until the biscuits have risen and are golden brown on top. Serve hot. (The biscuits can be baked up to 8 hours ahead. To reheat, wrap loosely in foil and reheat in a preheated 350 oven for about 10 minutes.)