Cheese And Chive Biscuits Recipes

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

CALLIE'S CHEESE & CHIVE BISCUITS {COPYCAT RECIPE}

Steps:

• Preheat oven to 500 degrees with rack in center of oven.
• Place flour in a large, wide bowl.
• Place the cubed butter, cream cheese, and cheddar cheese in flour.
• Use your hands or a fork to "cut in" the butter and cheese until the mixture resembles cottage cheese. The dough will be chunky with some loose flour.
• Make a well in the center; pour in buttermilk.
• Mix the flour into the buttermilk with your hands or a spatula. The dough will be wet and messy.
• Sprinkle a bit of flour on top of the dough. Run the spatula along the sides of the bowl to separate the dough from the bowl. Sprinkle with a bit more flour in this crease.
• Sprinkle a generous amount of flour on a baking mat or silpat. Turn bowl of dough over and dump onto the baking mat.
• Sprinkle flour on top of the dough and on the rolling pin.
• Roll the dough until 1/2" thick. Don't overwork the dough.
• Cut into the dough with a 2-inch round biscuit cutter; dust with flour as needed to keep dough workable.
• Place biscuits onto a shallow pan or cast-iron skillet with the sides touching.
• Brush tops of biscuits with melted butter.
• Place in oven; immediately reduce heat to 450 degrees.
• Bake 15-18 minutes or until golden or done to your preference. Rotate once while baking.

CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and place the oven rack in the middle position. Cover a baking sheet with parchment paper.
• Add the flour, baking powder, sugar and salt to a food processor and pulse a few times to combine. Distribute the cold butter evenly and pulse several more times to incorporate the butter. It should look like very coarse corn meal (a few larger pieces are ok).
• Add the yogurt, goat cheese and chives and process until the dough is just combined. The less the dough is worked, the more delicate the biscuits will be.
• Turn the dough out onto a lightly floured workspace and form a large ball. Roll out the dough so it's approximately 1 1/2 inches thick and use a cookie cutter to form biscuits. Re-roll the dough as needed until all of the biscuits are formed.
• Bake for 10-12 minutes until lightly browned on top. Serve warm.

CHEDDAR BISCUITS WITH CHIVE BUTTER

Steps:

• Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth.
• Preheat oven to 450 degrees F (230 degrees C).
• Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened.
• Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg.
• Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.

FLAKY GOAT CHEESE AND CHIVE BISCUITS

Steps:

• In a large bowl, sift together the flour, baking powder, baking soda, salt, and pepper. Add the parmesan and butter, and work with your fingertips or a pastry blender until the butter is semi-incorporated with lots of almond-sized butter chunks remaining. Stir in the chives and crumble in 3 ounces of the goat cheese. Add the buttermilk little by little, stirring until the dough just begins to clump together and no dry, floury bits remain. Gently knead the dough in the bowl a few times to bring the dough together into a ball.
• If the dough is sticky, or if it becomes soft or sticky at any time, chill it in the fridge for 15-30 minutes.
• Roll the dough out on a lightly floured surface into a rectangle that is a scant 1/2" thick and roughly twice as wide as it is tall. Crumble 2/3 of the remaining goat cheese over the center square of the dough. Fold the outer short edges in to meet at the center. Sprinkle the remaining goat cheese over one long side of dough, then fold the dough in half, like closing a book. You should have a long rectangle of dough layered with cheese. Press down gently to flatten, then roll the rectangle into a loose spiral, starting with a skinny end.
• Roll the layered dough into a 7x7" square that is 3/4" thick. Trim the edges away (you can bake them alongside the biscuits), then cut the dough into 16 squares. Place the biscuits on a small baking sheet in a single layer and place the pan in the freezer while you...
• Position a rack in the upper third of the oven and pre-heat to 450º.
• When the biscuits are fairly firm (they don't have to be frozen solid), Place them 2" apart on a rimmed baking sheet lined with parchment paper. (Alternately, store the frozen biscuits in double zip-lock bags to bake off when you like.)
• Bake the biscuits until they're golden on top, 15-18 minutes. Remove from the oven and let cool 5-10 minutes before devouring.
• The biscuits are best the day they've been baked, but extras will keep at room temperature for a few days. Be sure to re-heat them in an oven or toaster oven until crispy.

CHIVE CHEESE BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, cream of tartar and salt. Cut in cheese and shortening until mixture resembles coarse crumbs. Stir in milk and chives until moistened., Turn onto a lightly floured surface; gently knead 8-10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 400° for 13-15 minutes or until golden brown. Serve warm.

CHEESE-AND-CHIVE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
• Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.