Homemade Herbed Bread: Cheddar Chive Biscuits


| October/November 2011



Botanical breads 4

Photo by Howard Lee Puckett

The secret to making light biscuits is to handle the dough as little as possible. Biscuits, unlike bread, should not be kneaded. MAKES 8 (3-INCH) BISCUITS

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) cold butter, cut into 8 pieces
• 1 cup (4 ounces) shredded sharp or smoked cheddar cheese
• 1/4 cup fresh chopped chives
• 2⁄3 cup buttermilk
• Mustard Butter (See below)
• Chives, for garnish

1. Preheat oven to 400 degrees.

2. Pulse first 3 ingredients in a food processor 4 times or just until combined. Add butter and pulse 5 to 6 times or until the mixture is crumbly. Add cheese and chives and pulse just until blended. Add the buttermilk and pulse just until blended. (The dough will still be crumbly.)

3. Turn dough out onto a lightly floured surface. Pat dough to a 3/4-inch thickness; cut with a 3-inch round cutter dipped in flour. Place on a parchment paper-lined baking sheet.

4. Bake at 400 degrees for 15 minutes or until golden. Serve with Mustard Butter.





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