Monday, October 15, 2012

Cheddar and Chive Biscuits

Light, flaky and tender that is what a biscuit should be like. A good recipe for a biscuit is worth it's weight in gold, for it's versitility.  From a basic recipe you can add herbs and cheese,  fruit, sugar and spices and you have something totally different and perfect each time.

These biscuits have cheddar and chives to complement the Potato and Leek Soup.

Makes 12 Biscuits, 3" in diameter.

2 Cups flour, sifted
1/2 Teaspoon salt
2 1/2 Teaspoons baking powder
1/3 Cup shortening
2/3 Cup milk
3 Tablespoons chives, finely chopped
1/2 Cup aged cheddar cheese, grated
1 Egg for egg wash.

1. Preheat the oven to 425 degrees.
2. In a mixing bowl, combine the flour, salt, and baking powder.
3. Using a pastry blender or fingers, cut in the shortening until it is the consistency of peas. Add chives and cheddar cheese.
4. Add the milk and mix gently with a fork until just moistened.
5. Turn the dough out onto a lightly floured surface, kneed gently until the dough forms a ball. Do not over kneed.
6. With a rolling pin, roll the dough to about a 1/2" thickness.
7. Cut the dough with a round biscuit cutter, or glass about 3" in diameter.
8. Brush the biscuits lightly with egg wash.
9. Place on a baking sheet and bake for 12-15 minutes. Biscuits should be fluffy and golden brown.

TIP: You can use this same recipe and replace the cheese with fruit like cranberries or raspberries. Remember to add 2 Tablespoons of sugar to the dry ingredients. You can also add a little lemon or orange rind for extra flavour.

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