I picked up some chives for a new recipe I planned to post this week, but unfortunately, the recipe didn’t rock my world. Now, it doesn’t mean it’s not a good recipe. It probably is. But I only post recipes that I love and plan to make again.
Everybody’s taste buds differ, but I don’t want someone to cook something from my blog for me and then not want to eat it. I have made things that others liked a lot more than me. And on the rarest occasions—when it really seems that I’m the only one in the whole wide world who doesn’t like it—then I’ll consider putting it on the blog.
Maybe. I assume (correctly, I hope) that other food bloggers do the same. I’d feel bad (and a little bit fraudulent) if someone asked me about a recipe I posted and hated. Unless, of course, I noted that I hated the recipe, although it seems odd to post a recipe you hate.
Instead, you may talk about more natural kitchen disasters. Like the time you accidentally put the food processor lid on incorrectly, causing it to spew Oreos all over your kitchen counter. Of course, that’s never happened to me. Well, once.
Okay, twice.
While I was bummed my original recipe didn’t turn out, I did discover a delicious cheddar biscuit recipe to use up my leftover chives. And those biscuits turned out pretty darn good. Whew!
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CHEDDAR and CHIVE BISCUITS
Adapted from Lynn Crawford, Food Network Canada
INGREDIENTS:
- 2 cups all purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons chilled unsalted butter, grated
- 1 1/4 cups grated extra-sharp cheddar cheese
- 3 Tablespoons chives, cut into small pieces
- 1 cup cold buttermilk
- 1 egg beaten with 1 tablespoon milk
- 3 Tablespoons butter, melted with 1 sliced garlic clover (topping)
INSTRUCTIONS:
- Preheat oven to 400°F.
- Grate butter and chill in freezer until ready to use.
- Combine first 6 ingredients in a medium bowl.
- Stir in butter then mix in cheese and chives.
- Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined.
- Pat out dough into a rectangle of 3/4-inch thickness and cut into 6 pieces.
- Transfer biscuits to ungreased cookie sheet. Brush with egg wash. Bake until golden brown and firm to touch, about 18-22 minutes.
- Melt butter in a small saucepan. Add in sliced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Brush garlic butter over warm biscuits and serve.
Makes 6 rectangle biscuits
SPECIAL NOTES:
I like to grate my butter, rather than use a food processor or pastry cutter. It works best if you freeze the butter for up to 30 minutes prior to grating, then allow the butter to sit in the freezer for another 10 minutes afterwards.
Kitchen shears work beautifully to snip chives into little pieces.
These make beautiful biscuits for breakfast sandwiches. Fill them with bacon, sausage or ham and eggs. I opted not to add any additional cheese as there is plenty of cheese in the biscuits. They also go great with a salad or soup.
Enjoy!
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