Wednesday, March 14, 2012

Cheddar Garlic Biscuits with Chive Butter

I was in need of a side dish to go along with our Maryland crab soup, and I immediately thought of cheddar biscuits.  I didn't have a lot of time so I opted for a drop biscuit instead of cutting layered biscuits.  To be honest, they taste just as good and are still light and fluffy, so there's no reason not to take this short cut.  I made some chive butter to go along with them and it was a great complement.  We're definitely keeping this recipe around!  I can't wait to try it with other types of cheese for some variety.

Ingredients: (makes 1 dozen)
2 cups all-purpose flour
1 T baking powder
1/2 t baking soda
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1 stick cold unsalted butter
1 cup cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1 cup buttermilk
2 T butter, melted
For the Chive Butter:
4 T softened butter,
2 T minced chives

Heat the oven to 350 degrees F and line a baking sheet with a silpat (or parchment paper).  Combine the first 6 ingredients together in a mixing bowl.  Cut the butter into small pieces, add them to the bowl, and mix with your fingers until the mixture is crumbly and all the butter pieces are no larger than a pea.  
Add the shredded cheese and mix.  At this point you can wash your hands.  Next, pour in the buttermilk and stir with a spoon until all the dry ingredients have been combined.  Don't over mix- it is not supposed to be smooth.  

Place large spoonfuls (about 1/4-1/3 cup each) of the dough on your pan, about 1-2 inches a part.  

Bake for 12-15 minutes until the tops are starting to brown.  Remove the tray, and brush the tops with the melted butter.  Place back in the oven on broil for about 2-3 minutes longer (watch this step carefully so they don't burn!)  This should brown the tops nicely.  When they are at your desired color, remove them from the oven and let cool slightly before serving.  

For the chive butter, combine the softened butter with the chives and a pinch of salt.  Stir until combined and serve with the biscuits!  

These biscuits are so light and delicious-  they are actually better than when I tried to make flaky layered cheddar biscuits.  And they are a lot less work!  They went perfectly with our spicy crab soup.   :)

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