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.
BACON CHEDDAR CHIVE BISCUITS
The BEST savory biscuits you will ever have! Loaded with crispy bacon bits, extra-sharp cheddar cheese and chives. The biscuits come out perfectly flaky and buttery every time!
Provided by Chungah Rhee
Categories appetizer
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm.
SAVORY CHEESE AND HERB BISCUITS
Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!
Provided by The_Swedish_Chef
Categories Breads
Time 44m
Yield 18 2.5 inch biscuits
Number Of Ingredients 12
Steps:
- Notes on how to make STELLAR biscuits:.
- 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
- 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
- 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
- 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
- 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
- Directions:.
- Preheat oven to 450-degrees F.
- In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
- Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
- Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
- Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
- Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
- Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
- Brush tops of biscuits lightly with cream.
- Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
- VARIATIONS ON BISCUITS:.
- 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
- 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
- 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
- 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!
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
FLAKY CHEDDAR CHIVE BISCUITS
Steps:
- Pre-heat oven to 375 degrees
- Combine your milk and lemon juice and set aside.
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- Next Grate the frozen butter into the dry ingredients and then stir gently to combine.
- Add the grated cheese and chives and stir to combine.
- Add the beaten egg to the milk and then pour into the dry ingredients. Stir gently just until mixture comes together. The dough will feel a bit wet and sticky.
- Turn out onto a generously floured counter top, or a large piece of parchment paper. Flour the top of the dough then press with your hands until dough is about 1/2 inch thick. Next fold the dough in half and press again to 1/2 inch thick. Repeat one more time.
- With a biscuit or cookie cutter, cut dough into rounds pressing straight down. Place on parchment lined baking sheet leaving about 1/4 inch space between biscuits.
- Place into oven and bake for 20-25 minutes until biscuits are golden.
- Serve and enjoy!
Nutrition Facts : Calories 165 kcal, Carbohydrate 16 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 271 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SAVORY CHEESE AND HERB BISCUITS
Steps:
- Heat the oven to 425 F.
- Grease a baking sheet and dust with flour or line it with parchment paper.
- Sift together flour, baking powder, salt, and dry mustard.
- Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
- Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
- Mix together lightly with a fork, just until moistened.
- Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
- Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
- If desired, brush the tops with milk.
- Bake in the preheated oven for 15 to 20 minutes, or until browned.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Cholesterol 25 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 319 mg, Sugar 1 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
CHEDDAR AND CHIVE CORNMEAL BISCUITS
Cheddar and Chive Cornmeal Biscuits are great for a dinner side, a savory snack, or a breakfast treat.
Provided by Jennifer McHenry
Categories biscuits
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
- Whisk together the flour, corn meal, sugar, chives, baking powder, and salt.
- Add the butter, and mix with a pastry blender or a fork until the mixture forms coarse crumbs.
- Stir in the buttermilk and cheese, mixing until thoroughly moistened.
- Transfer the dough to a lightly floured surface. Knead 4 or 5 times, just until the dough comes together.
- Roll out the dough to 3/4-inch thickness. Use a 2-inch biscuit cutter to cut into rounds. Gather and re-roll the dough once and continue cutting out biscuits.* Place the biscuits on the prepared pan, leaving about 2 inches between each.
- Bake 12 to 15 minutes or until golden brown. Place the pan on a wire rack to cool.
- Brush the tops of the warm biscuits with melted butter.
Nutrition Facts : Calories 113 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 129 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SAVORY CHEDDAR CHIVE BISCUITS
This is a featured recipe from the chefs at Great Cooks on Eight, one of the largest culinary centres in Canada.
Provided by blucoat
Categories Breads
Time 35m
Yield 13 biscuits
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375°F.
- MIX dry ingredients in bowl. Crumbling butter into mix. Using your hands, work mixture until it resembles cornmeal. Stir in cheese and chives.
- WHISK egg, cream and buttermilk. Pour into the flour mixture and combine until the dough forms a ball.
- LIGHTLY flour a work surface and roll out dough anywhere from 1/2-inch to 1-inch thickness. Using a cutter, cut biscuits from dough.
- ARRANGE on parchment lined baking tray. Bake in oven for 20 to 25 minutes or until golden brown.
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CHEDDAR CHIVE BISCUITS - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 2Servings 6Cuisine AmericanCategory Sides
- Toss in the cold butter. With a pastry blender, cut the butter into the flour mixture until butter pieces are the size of small peas. Place entire bowl in the freezer for about 10 minutes.
- While ingredients are in the freezer, mince the chives and shred the cheese. If you would like to use an egg wash, whisk together an egg with a little buttermilk and set aside.
- Remove ingredients from freezer and slowly drizzle buttermilk into butter-flour mixture, stirring to combine. When all the ingredients come together (don't worry if it's a little crumbly) turn out onto a floured counter.
SAVORY CHEDDAR CHEESE BISCUITS - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (68)Total Time 25 minsServings 12-17Calories 170 per serving
- Preheat your oven to 425°F, with a rack in the upper third., To make the biscuits using a food processor: Cut the cheese into a few chunks.
- Place the cheese and flour into the work bowl of your food processor., Process until the mixture is smooth; the cheese will be very finely chopped., Add the cream, and pulse until the dough becomes cohesive.
- Transfer the dough to a lightly floured work surface., To make the dough by hand: Grate or shred the cheese; you should have about 1 cup.
SOUR CREAM CHEDDAR AND CHIVES DROP BISCUITS RECIPE - SHE ...
From shewearsmanyhats.com
4.3/5 (106)Estimated Reading Time 3 minsServings 14Total Time 25 mins
- Preheat oven to 450-degrees F. Line baking sheet with parchment paper or coat with cooking spray.
EASIEST CHEDDAR BISCUITS WITH CHIVES - SOMEWHAT SIMPLE
From somewhatsimple.com
5/5 (6)Total Time 15 minsCategory BreadCalories 182 per serving
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs and the pieces of butter are no bigger than pea sized.
- Add the milk and gently stir until just combined (the dough may be a little rough and shaggy, and that’s okay!).
HOW TO MAKE BISCUITS - EASY BISCUIT RECIPES - WOMAN'S DAY
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HOMEMADE CHIVE AND CHEDDAR BISCUITS | DASH OF SAVORY
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CHEDDAR-CHIVE CORNMEAL BISCUITS - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (1)Total Time 40 minsCategory Breakfast, Side DishCalories 195 per serving
- Preheat oven to 400. Combine flour, cornmeal, baking powder, baking soda and salt in a food processor fitted with a metal blade. Pulse several times to incorporate the ingredients. Add cheese and butter and pulse several more times, until the mixture looks pebbly with pea-sized lumps. Dump the mixture into a large bowl.
- Add sour cream and chives to the mixture and stir it with a rubber spatula until just combined. Add 3 tablespoons of cream and stir until the dough just starts to come together. Add another tablespoon or two of cream, if needed. Mix the dough with your hands to help it come together, being careful not to overmix it.
- On a lightly floured surface, gently pat the dough into a 9x5 inch rectangle that is a little more than 1/2 an inch thick. Using a biscuit cutter or sharp knife, cut into 12 biscuits.
- Place the biscuits on a baking sheet and brush the tops lightly with some cream (this will help the tops brown). You can also sprinkle the tops with salt and freshly ground pepper if you'd like.
CHEDDAR, GARLIC & CHIVE SCONES - GLOBAL BAKES
From globalbakes.com
Servings 8-10Total Time 30 minsEstimated Reading Time 4 mins
- In a large bowl, whisk together flour, baking powder, sugar, salt, pepper, and garlic powder. Add the grated butter and mix in with a rubber spatula. Stir in the ricotta cheese, cheddar and chives. Add milk and stir until just combined and a shaggy dough forms.
- Turn dough out onto a floured surface and knead gently 2 or 3 times into a ball. Carefully pat down the ball into a rectangle that is about 1 inch tall. Divide into 2 equal pieces and stack one on top of the other. Gently press down again to make a 1 inch tall rectangle. Cut with a biscuit cutter, cookie cutter or a glass. You can also cut the dough into rectangles with a floured knife. Carefully transfer scones to a parchment or silpat lined baking sheet.
- In a small bowl, whisk together the egg and the remaining spices. Brush top of scones with egg wash on the top only.
PERFECTLY FLAKY BUTTERMILK BISCUITS - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (20)Total Time 38 minsCategory Side DishCalories 394 per serving
- In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.
- Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.
- Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.
SAVORY CHEDDAR AND CHIVE SCONES RECIPE - CHEW OUT LOUD
From chewoutloud.com
Reviews 21Category BreakfastCuisine AmericanTotal Time 30 mins
- Preheat oven to 375F with rack on lower middle position. Line a large baking sheet with parchment or silicone liner and set aside.
- In a bowl, which together the flour, salt, and baking powder. Using clean fingers, work in cold pieces of butter into the dough to make a crumbly mixture. Work in the shredded cheese and chives lightly, just to incorporate.
- In a separate bowl, whisk together the eggs, cream, and mustard until incorporated. Stir wet mixture into the dry ingredients, stirring just until dough is fully combined and a bit sticky; don’t over-mix.
- Flour a large board and roll out the dough into approx 20″ x 4″ rectangle. Cut rectangle into even squares, and then cut each square in half to make triangles (alternatively, you can cut the rectangle into whatever shapes you like, as long as dough is of even thickness) brush tops with egg wash and sprinkle with a bit of kosher salt on top.
CHEESY CHEDDAR AND CHIVE KETO BISCUITS ... - KETO POTS
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Servings 4Total Time 25 minsEstimated Reading Time 3 minsCalories 294 per serving
BACON, CHEDDAR AND CHIVE SCONES - THE LITTLE VINTAGE ...
From thelittlevintagebakingcompany.com
Category BreakfastTotal Time 35 minsEstimated Reading Time 6 mins
- Combine the flour, baking powder, baking soda, salt, garlic powder, cayenne pepper, sugar and black pepper into the bowl of a food processor. Pulse to combine thoroughly.
- Scatter the butter cubes over the dry ingredients. Pulse the butter into the mixture until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout.
- Dump the mixture out into a large bowl. Stir in the cooled bacon, shredded cheddar and chives.
- Drizzle the cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a tbsp at a time.
20 SAVORY COOKIES YOU’LL LOVE MAKING - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-10-21Category Cookies, Recipe Roundup
- Cheddar and Rosemary Shortbread. Anything with cheese on it is already a sure hit with me. These shortbread cookies are proof. They’re ridiculously crumbly, buttery, and cheesy with a lovely earthiness from the rosemary.
- Parmesan Cheese Savory Biscuits. One look and you’ll already know how buttery these biscuits are. If you’re on a diet, turn away. Not only do they look great, but smell heavenly, as well.
- Savory Oatmeal Cookies. You’ll surely fall in love with the sweet and salty flavor profile these oatmeal cookies have to offer. People usually associated oatmeal with sweet food, so I won’t be surprised if this recipe doesn’t seem appetizing to you.
- Savory Thumbprints Cookies With Bourbon Tomato Jam. If one-of-a-kind appetizers are what you’re looking for, the search is over. These thumbprint cookies with bourbon tomato jam will definitely be your newest jam.
- Cumin Cookies. If your tastebuds are craving something exotic, look no further than this recipe. Jeera or zeera are Indian cookies spiced with cumin. They have a lovely sweet, salty, and earthy combination that tastes wonderful with a cup of chai tea.
- Stilton Walnut Crackers. These are British crackers of savory shortbread filled with Stilton cheese and walnuts. They look so plain, but they’re unbelievably addictive.
- Cranberry Rosemary Butter Cookies. Christmas came early with these holiday cookies! Cranberry, rosemary, and butter – these ingredients alone tell me how ridiculously tasty these cookies are.
- Savory Tomato Cookies With Basil Pesto. I know what you’re thinking – is this really a recipe for cookies, or pasta? My curiosity for these strange cookie sandwiches made me bake them the other day.
- Lemon Basil Cookies. These lemon basil cookies may look a little dense, but don’t be fooled. They’re light as a feather! They have a nice crunch on the outside and are super soft and fluffy on the inside.
- Savory Black and White Sesame Cocktail Cookies. These black and white cookies are a certified crowd-pleaser! Serve these with cocktails and your party will definitely be a hit.
CHEDDAR CHIVE BISCUITS - COLD WEATHER COMFORT
From coldweathercomfort.com
Category Side DishTotal Time 35 minsEstimated Reading Time 3 minsCalories 199 per serving
- Combine all dry ingredients in a large mixing bowl. Add butter and cut into flour until combined and coarse crumbs form.
- Stir in buttermilk, cheddar cheese and chive, stirring until just combined. The dough will look shaggy.
- Place dough on a lightly floured surface. Fold dough in half onto itself 3 times, forming a large rectangle 1/2 inch thick.
SAVORY TOMATO COBBLER WITH CHEDDAR CHIVE BISCUITS - VEGAN ...
From veganyackattack.com
5/5 (1)Category DinnerCuisine Dairy-FreeTotal Time 50 mins
- Preheat oven to 425F and set aside an 8-inch x 8-inch, 10-inch oval baking dish, or something similar.
- In a large saute pan, warm oil over medium heat. Add onions to pan and sauté for 3-5 minutes, or until translucent. Add garlic and greens to the pan, sautéing until greens have wilted and reduced in size.
- Next, add diced tomatoes and tomato paste to pan, bringing to a simmer and stirring to dissolve paste. Then, place white beans, soy milk, basil and oregano into the pan, bringing to a simmer, then adjusting heat to medium-low.
- Cook for 10 minutes, stirring occasionally, while you prepare biscuit topping. Near the end of the ten minutes season with salt, pepper and red pepper, to taste.
SAVORY SCONES WITH BACON CHEDDAR AND CHIVE
From wellplated.com
5/5 (3)Total Time 45 minsCategory BreakfastCalories 305 per serving
- Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the butter into small cubes (or grate it with a coarse cheese grater for even easier incorporation) and place it in the freezer while you prepare the other ingredients. (Alternatively, you can freeze the entire stick of butter, then grate it directly into the bowl with the dry ingredients in Step 2 below.)
- In a mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cayenne. Working quickly with your fingers or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. In a separate bowl, combine the egg and 1 cup buttermilk. Make a well in the center of the dry ingredients, then add the liquid all at once, stirring just enough to make a soft dough. If the mixture is very crumbly, add buttermilk 1 tablespoon at a time until it is soft but not sticky (you should not need more than 1 or 2 tablespoons. You want the dough to be moist but not wet or soggy). With a rubber spatula, fold in 1/2 cup of the cheese, all of the bacon, and the chives. Stir in the ingredients as much as you can by hand, but don't worry if they are not perfectly incorporated.
- Turn the dough out onto a floured board and knead about 15 times, further distributing the bacon, cheddar, and chives as you go. Divide the dough in half, then working one half at a time, gently pat the dough into a 1-inch-thick round that is about 5 inches across. With a knife or bench scraper, divide each round into 8 wedges. Gently pull the wedges apart, then arrange them on a baking sheet, leaving at least 1 inch between each. Repeat with the second half of the dough. If the dough seems very warm and sticky at any point, pop it into your refrigerator or freezer for a few minutes to allow it to firm back up and become easy to work with again.
- Brush the tops of the scones lightly with buttermilk and sprinkle with the remaining 1/4 cup cheese. Bake for 16 to 18 minutes, until golden brown on top. Let cool directly on the baking sheet for 10 minutes. Serve warm.
CHEDDAR AND CHIVE SAVORY SCONES - LAUGHING SPATULA
From laughingspatula.com
4.4/5 (67)Total Time 35 minsCategory Bread, Side DishCalories 330 per serving
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter or food processor.
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