Chive Cheese Biscuits Recipes

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FLAKY CHEDDAR-CHIVE BISCUITS



Flaky Cheddar-Chive Biscuits image

These wonderful, buttery biscuits complement any dinner. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 25m

Yield 10 biscuits.

Number Of Ingredients 9

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup shredded cheddar cheese
3 tablespoons minced fresh chives
1 cup buttermilk

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.

Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

CHEESE-AND-CHIVE BISCUITS



Cheese-and-Chive Biscuits image

Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16

Number Of Ingredients 8

4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons baking powder
1 teaspoon baking soda
1 3/4 teaspoons fine salt
6 ounces sharp cheddar or Gruyere, grated (1 1/2 cups)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 1/2 cups cold buttermilk

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.

Nutrition Facts : Calories 241 g, Fat 13 g, Fiber 1 g, Protein 7 g, SaturatedFat 8 g

CHIVE BISCUITS



Chive Biscuits image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 biscuits

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or fresh parsley leaves
1 egg mixed with 1 tablespoon water, for egg wash

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.

CHIVE BISCUITS



Chive Biscuits image

I like to serve these light moist biscuits with my soups, stews and roasts during fall and winter. Sometimes I substitute other herbs for a change.-Norma Erne, Albuquerque, New Mexico

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter-flavored shortening
1 cup buttermilk
2 tablespoons minced chives

Steps:

  • In a small bowl, combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and chives just until moistened. , Drop by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 246mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CHEDDAR & CHIVE BISCUITS



Cheddar & Chive Biscuits image

This recipe comes from the Bevo Mill restaurant in St. Louis, Missouri. (It's right up the street from my house). These are very good.

Provided by mydesigirl

Categories     Breads

Time 35m

Yield 18 serving(s)

Number Of Ingredients 10

3 3/4 cups all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup sugar
2 tablespoons baking powder, plus
2 teaspoons baking powder
2 tablespoons dried chives
1 teaspoon salt
5 tablespoons butter or 5 tablespoons margarine, melted and cooled
1/4 cup vegetable oil
1 1/3 cups whole milk

Steps:

  • Preheat oven to 400°F.
  • In large bowl with fork, stir flour, Cheddar cheese, sugar, baking powder, chives, and salt until combined.
  • Add butter and oil and stir just until mixed.
  • Add milk and stir just until mixtture forms a soft dough that leaves side of bowl (do not overmix).
  • Drop dough by 1/4 cups, 1 inch apart, on ungreased large cookie sheet.
  • Bake biscuits about 20 minutes or until golden.
  • Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.
  • Reheat if you like.

Nutrition Facts : Calories 188.8, Fat 8.1, SaturatedFat 3.5, Cholesterol 13.6, Sodium 340.5, Carbohydrate 24.9, Fiber 0.7, Sugar 4.7, Protein 4.1

CREAM CHEESE AND CHIVE BISCUITS



Cream Cheese and Chive Biscuits image

Categories     Cheese     Side     Bake     Pastry

Yield makes 1 dozen

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 tablespoon sugar
1/4 cup finely chopped fresh chives
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into pieces
1 1/4 cups buttermilk

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.

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