Chive-Cheddar Biscuits

At BLT Fish, these hot, cheesy biscuits are served with cold butter sprinkled with sea salt and drizzled with maple syrup. The contrast of flavors, temperatures, and textures makes it difficult to eat just one. A good Cheddar cheese is essential to making these biscuits taste right.

Bistro Laurent Tourondel by Laurent Tourondel and Michele Scicolone/Wiley, 2008.

Chive-Cheddar Biscuits

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 1/2 cups all-purpose flour 3 tablespoons unsalted butter, at room temperature
    2 teaspoons baking powder 1 cup grated sharp Vermont Cheddar cheese
    1 teaspoon fine sea salt 1 tablespoon chopped fresh chives
    1/4 teaspoon cayenne 1 1/4 cups heavy cream
    3 tablespoons solid vegetable shortening, at room temperature Cold unsalted butter, sea salt, and maple syrup, for serving

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 375°F.

    • 2

      In a medium bowl, stir together the flour, baking powder, salt, and cayenne.

    • 3

      Add the shortening and butter to the bowl. With a pastry blender or a fork, blend in the butter and shortening just until they resemble small peas. For tender biscuits, do not overmix. Stir in the cheese and chives.

    • 4

      Stir in the cream just until blended, again being careful not to overmix the dough.

    • 5

      On a lightly floured surface, roll out the dough to a 1-inch thickness. Cut the dough into 2-inch rounds. Place the biscuits on an ungreased baking sheet at least 1½ inches apart.

    • 6

      Bake the biscuits 15 to 17 minutes, or until golden brown.

    • 7

      Serve hot with cold butter sprinkled with sea salt and drizzled with good-quality maple syrup.

    notes

    Chef's tip: Bake these biscuits right after you shape them. They reheat well in a low oven.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving