Ridiculously Easy Cheddar Chive Biscuits
Growing up in the Midwest, I was never a biscuit aficionado. There was a good reason; the only biscuits I ever tasted were the kind that popped out of a tube. You know, the ones found in the dairy section of every local grocery store. They were nothing like these tall, flaky, Ridiculously Easy Cheddar Chive Biscuits that will melt in your mouth and have you smitten with the first bite!
All that changed when Scott and I moved to North Carolina in the early 80’s. At first, we laughed when we discovered that, in the South, there were entire restaurants devoted just to biscuits! How crazy is that, we thought. But the laugh was on us, because when we tasted our first southern biscuits (at a fast food chain, of all places!), we loved them. We had to (literally) eat our words. The biscuits were tall, flaky, super light and incredibly delicious.
My mom was a big bread maker so I was familiar with yeast baking, but not biscuit making. I tried the “biscuit thing” a couple times over the years, but the results were not stellar (at all). I began to think that perhaps you needed a bit of southern lineage to a be a good little biscuit maker.
Ingredients
Instructions
for full recipes please see : thecafesucrefarine.com
All that changed when Scott and I moved to North Carolina in the early 80’s. At first, we laughed when we discovered that, in the South, there were entire restaurants devoted just to biscuits! How crazy is that, we thought. But the laugh was on us, because when we tasted our first southern biscuits (at a fast food chain, of all places!), we loved them. We had to (literally) eat our words. The biscuits were tall, flaky, super light and incredibly delicious.
My mom was a big bread maker so I was familiar with yeast baking, but not biscuit making. I tried the “biscuit thing” a couple times over the years, but the results were not stellar (at all). I began to think that perhaps you needed a bit of southern lineage to a be a good little biscuit maker.
Ingredients
- 1 cup cold buttermilk
- 8 tablespoons butter plus one more for brushing
- 2 cups all-purpose flour more for counter
- 1 teaspoon sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 ¼ cups finely shredded cheddar cheese
- ¼ cup finely sliced fresh chives extra for garnish, if desired
Instructions
- Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
- Measure 1 cup of buttermilk and place the cup in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes).
- .................................
for full recipes please see : thecafesucrefarine.com
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