FLAKY CHEDDAR-CHIVE BISCUITS
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
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.
BACON, CHEDDAR AND CHIVE BISCUITS
Provided by Kelsey Nixon
Time 40m
Yield 18 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
- Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
- Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
- Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
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.
CHEDDAR BISCUITS WITH CHIVE BUTTER
Chives are the first herb to come up in the spring, and their delicate flavor pairs well with these biscuits. A little bit of Parmesan cheese makes the flavor of Cheddar cheese really pop; try it next time you make mac and cheese!
Provided by RuthE
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth.
- Preheat oven to 450 degrees F (230 degrees C).
- Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened.
- Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg.
- Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 17.7 g, Cholesterol 55.7 mg, Fat 14.6 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 8.7 g, Sodium 378.2 mg, Sugar 1.1 g
CHEDDAR, BACON, AND FRESH CHIVE BISCUITS
Provided by Bon Appétit Test Kitchen
Categories Bread Food Processor Brunch Side Bake Kid-Friendly Quick & Easy Father's Day Cheddar Bacon Chive Butter Buttermilk Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
- Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
- Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
- Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
SOUR CREAM CHIVE BISCUITS
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
- Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
- Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.
CHEESE-AND-CHIVE BISCUITS
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
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
SOUR CREAM AND CHIVE BISCUITS
Enjoy this herb-flavored biscuit made with using Original Bisquick® mix that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, sour cream and chives until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 10 times. Roll dough to 1/2-inch thickness. Cut into 10 rounds with 2-inch cutter or drinking glass dipped in Bisquick mix. On ungreased cookie sheet, place rounds 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Brush with milk or butter.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Biscuit, Sodium 300 mg, Sugar 1 g, TransFat 1 g
SOUR CREAM 'N' CHIVE BISCUITS
I grow chives in my front yard and like to use them in as many recipes as I can. These moist, tender biscuits are delectable as well as attractive.-Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Time 30m
Yield 12-15 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in sour cream, milk and chives until the mixture forms a ball. , On a lightly floured surface, knead five to six times. Roll to 3/4-in. thickness; cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts :
CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS
Slow simmered in one pot and finished off in the oven, this hearty beef dinner from the 1965 edition of Betty Crocker's Dinner in a Dish cookbook defines home-style cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 19
Steps:
- In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
- In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
- Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
- Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
- To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
- Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
PARMESAN & CHIVE BISCUITS
"I'm an emergency room doctor, and in my free time, I love to create new recipes like this one," says Sonali Ruder of New York, New York. "I hope you enjoy these tender, flaky biscuits as much as my husband and I do!"
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 10
Steps:
- In a small bowl, combine milk and 2 tablespoons egg; set aside. In another bowl, combine the flour, baking powder, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in milk mixture just until moistened. Stir in chives. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Combine remaining egg and water; brush over biscuits. Sprinkle with cheese. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts :
RED POTATO PARMESAN AND CHIVE DROP BISCUITS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Savory Dinner Biscuits, loaded with favor and made with a hint of sweetness. The recipe is an original creation using Hidden Valley Original Ranch Seasoning Mix, red potatoes, Parmesan cheese, Greek yogurt and dried chives.
Provided by Jean G
Categories Weeknight
Time 40m
Yield 12 biscuits, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
- Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
- In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
- In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
- Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.
EASY PARMESAN CHIVE DROP BISCUITS
I had some fresh chives left over that I wanted to use, and just threw this together. I was pleasantly surprised by the result, these little biscuits are very moist and flavorful. I made mine with fresh chives, but I'm fairly certain that the dried ones would be just as good. They would be good with a variety of main dishes, but I've been eating them as a snack. They're good with butter, but better with a dab of mayo.
Provided by Bayoaksprincess
Categories Breads
Time 15m
Yield 12-18 biscuits, 12-18 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a medium sized bowl.
- Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
- Bake at 450 degrees for 8 to 10 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.
BACON, CHEDDAR AND CHIVE BISCUITS
Make and share this Bacon, Cheddar and Chive Biscuits recipe from Food.com.
Provided by Food.com
Categories Breads
Time 40m
Yield 18 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened.
- Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean.
- Serve the biscuits warm with melted butter.
Nutrition Facts : Calories 210.1, Fat 12.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 511.1, Carbohydrate 19.1, Fiber 0.6, Sugar 2.9, Protein 5.4
CHEDDAR & CHIVE 7-UP BISCUITS
I made these biscuits for dinner on yesterday, and they are as good today as they were on yesterday, with just 30 seconds heated in the microwave. They are moist, and very flavorful, and very cheesy. I use the sharp cheddar cheese to give the biscuits a little extra flavor. This is just the basic 7 up biscuits recipe with a few...
Provided by Rose Mary Mogan
Categories Other Breads
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees F. Add bisquick to medium size bowl then add chive and sour cream.
- 2. Stir to blend then add the shredded cheddar cheese and 7-up. Stir till mixed together and dough is tacky.
- 3. Pour mixture onto a floured surface and roll out then cut with a cookie cutter, or do as I do, Shape into biscuits by hand using a little extra bisquick to prevent dough from sticking to hands. Roll & shape into biscuits. Add melted butter to bottom of 9X9 size pan, then place biscuits side by side till all are done. I brushed extra butter on top before baking, or you can spray with Butter flavored cooking spray, I have used both methods and they both work.
- 4. Bake in preheated 400 degree F. oven and bake forabout 20 to 22 minutes till golden brown.
- 5. Remove from oven and serve with pats of butter while biscuits are still hot.
CHEDDAR CHIVE DROP BISCUITS
Add garlic butter while warm and they are unbelievable. I'm guessing at the number of servings and yield.
Provided by cookee monster
Categories Breads
Time 29m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease cookie sheet.
- Mix flour, baking soda and salt in a bowl.
- Cut shortening into flour mixture until it turns to coarse crumbs.
- Add yogurt, cheese and chives. Stir gently and quickly until just moistened.
- Drop by generous tablespoons onto cookie sheets. Press top down slightly,.
- Bake at 450 degrees for 9-12 minutes or until brown.
Nutrition Facts : Calories 411.1, Fat 25.4, SaturatedFat 9.4, Cholesterol 26.4, Sodium 710.4, Carbohydrate 35, Fiber 1.1, Sugar 2.6, Protein 10.8
CHEDDAR & CHIVE BISCUITS
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
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
SOUR CREAM & CHIVE BISCUITS
Chives add a nice, mild onion flavor to just about any dish, be it soup, dip, baked potato or buttery spread. They really are a nice touch in these biscuits from Priscilla Gilbert of Indian Harbour Beach, Florida.
Provided by Taste of Home
Time 20m
Yield 16 biscuits.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened., Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 287mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHIVE CHEESE BISCUITS
From Black Creek, British Columbia, Joan Baskin writes, "These are the lightest biscuits I've ever baked. My husband loves them with a meal of macaroni and cheese and coleslaw." Flecks of fresh chives and golden bits of cheddar cheese make the biscuits a savory standout.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, cream of tartar and salt. Cut in cheese and shortening until mixture resembles coarse crumbs. Stir in milk and chives until moistened., Turn onto a lightly floured surface; gently knead 8-10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 400° for 13-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 184 calories, Fat 11g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 249mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love