Guest Post: Cheddar and Chive Biscuits!

Cheddar and Chive Biscuits (adapted from Joy the Baker Cookbook)

3 cups all-purpose flour

1 Tbsp granulated sugar

3 ½ tsp baking powder (4 ½ if at lower altitude)

¾ tsp cream of tartar

¾ tsp salt

¾ cup cold buttermilk, plus more for topping

1 egg

¾ cups cheddar cheese, crumbled or cut into small cubes*

4 Tbsp fresh chives, finely chopped

¾ cups (1 ½ sticks) unsalted butter, cold, cut into small cubes

Coarse sea salt for topping

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

In large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt.

In small bowl, whisk together buttermilk and egg.

Add butter to flour mixture. With pastry blender or your fingers, work the butter into the flour, breaking up the small cubes into smaller bits. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, other will be the size of oat flakes.

Add chives and cheese to flour mixture and toss with a fork. Make a well in the center of the flour mixture and add the buttermilk-egg mixture. Toss together with a fork, making sure all the flour bits are moistened by the buttermilk. Mixture will be shaggy.

Dump the biscuit dough onto a lightly floured counter and knead for about 3 to 5 minutes, bringing it together into a 1 ½ inch thick circle. Cut biscuits into squares or use a 2 ½ inch circle biscuit cutter to cut rounds. If you don’t have a biscuit cutter, a glass also works – just don’t get your dough stuck!

Gather dough scraps, knead lightly, and cut out more biscuits until dough is gone. Place biscuits on prepared baking sheet, brush with buttermilk, and sprinkle with sea salt. Bake 15 to 20 minutes. Biscuits are best the day they are made (especially hot out of the oven!), but can be wrapped, stored at room temperature, and served the next day as well.

*(Best cheese ever...try to find this one, if unavailable, substitute an extra sharp white cheddar)

This soup goes very well with White Bean Soup