Food recipes
Fresh Chive and Cheddar Biscuits
Fresh Chive and Cheddar Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, pepper, black butter, without salt...
Fresh Chive and Cheddar Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
chives, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
Directions:
Pre-heat oven to 425F.
Grease a baking sheet, or line with foil.
In a large bowl, sift together flour, baking powder, salt and pepper, until thoroughly combined.
Add butter, and with your hands crumble the butter and mix with the dry ingredients until all the butter and flour is incorporated and you are left with something that looks like pea-sized grains.
Add the chives and mix in with your hands.
Form a well in the center of the mixture and add the milk.
Mix with your hands just until the mixture begins to come together in a sticky dough.
You may find it necessary to add an additional TBS or two of milk.
The dough should come free from the side of the bowl.
Turn out onto a lightly floured surface, sprinkle the dough with flour and knead gently until it stays together.
Roll the dough with a floured rolling pin to a one-inch thickness.
Cut out biscuits with biscuit cutter or water glass.
Reform the scraps and repeat until all the dough is used.
Place biscuits on baking sheet about 1 inch apart and sprinkle cheese evenly on top of each.
Bake until lightly browned, 10 to 15 minutes depending on size of biscuits.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
chives, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
Directions:
Pre-heat oven to 425F.
Grease a baking sheet, or line with foil.
In a large bowl, sift together flour, baking powder, salt and pepper, until thoroughly combined.
Add butter, and with your hands crumble the butter and mix with the dry ingredients until all the butter and flour is incorporated and you are left with something that looks like pea-sized grains.
Add the chives and mix in with your hands.
Form a well in the center of the mixture and add the milk.
Mix with your hands just until the mixture begins to come together in a sticky dough.
You may find it necessary to add an additional TBS or two of milk.
The dough should come free from the side of the bowl.
Turn out onto a lightly floured surface, sprinkle the dough with flour and knead gently until it stays together.
Roll the dough with a floured rolling pin to a one-inch thickness.
Cut out biscuits with biscuit cutter or water glass.
Reform the scraps and repeat until all the dough is used.
Place biscuits on baking sheet about 1 inch apart and sprinkle cheese evenly on top of each.
Bake until lightly browned, 10 to 15 minutes depending on size of biscuits.