Blue Cheese And Chive Biscuits Recipes

BLUE CHEESE AND CHIVE BUTTER

Steps:

• Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
• Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.

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.

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.

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.

CHEDDAR CHEESE BISCUITS WITH DILL AND CHIVES

Steps:

• Position rack in center of oven and preheat to 450°F. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend. Add butter and shortening; rub with fingertips until mixture resembles coarse meal. Whisk milk, chives, and dill in medium bowl. Pour into dry ingredients; stir until moist dough forms. Mix in 2 cups cheese.
• Turn dough out onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous 1/2-inch thickness. Using floured 2 1/2 inch cookie cutter, cut into biscuits. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.
• Transfer biscuits to heavy large ungreased baking sheet. Top with 1/2 cup cheese. Bake until biscuits are golden, about 15 minutes. Transfer to platter. Serve warm or at room temperature. (Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven for 5 minutes.)

CREAM CHEESE AND CHIVE BISCUITS

Steps:

• Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
• Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.
• Turn out the dough onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap with plastic, and refrigerate for 30 minutes.
• Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim and discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on the prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
• Preheat the oven to 425°F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool.
• Cream Cheese Biscuit how-to
• On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle.
• The top and bottom thirds are folded inward, overlapping at the center.
• The dough is given a quarter turn, then the rolling and folding is repeated twice more.

BLUE CHEESE AND CHIVE BUTTER (COOK'S ILLUSTRATED)

Steps:

• Combine all ingredients in a medium bowl.

BLUE CHEESE AND CHIVE BISCUITS

Steps:

• Preheat oven to 400 degrees. Blend flour, sugar, baking powder, cream of tartar, and salt together in large bowl. Add butter and mix in with pastry cutter, fingers, or two forks until mixture resembles coarse cornmeal. Add cheeses and chives and blend in with fingers.
• Whisk buttermilk and egg together in small bowl. Stir into flour mixture, blending just until moistened.
• Use ice cream scoop to measure out and shape dough for each biscuit. Drop dough onto buttered and floured baking sheets (or use silpat liners)two inches apart.
• Bake 15 minutes or until biscuits are golden brown and toothpick inserted in center of biscuit comes out clean. Serve warm with butter.