Cheddar Biscuits with Chives and Bacon
User Reviews
5
Cheddar Biscuits with Chives and Bacon
Description
Cheddar Biscuits with Chives and Bacon feature a dough made from self-rising flour, grated cold butter, and buttermilk, combined carefully to maintain a flaky texture. Tossing cheese, chives, and bacon with a bit of flour before folding into the dough helps distribute these flavorful ingredients evenly. Baking at high heat encourages a good rise and golden edges while preserving a soft interior. The buttery richness complements the sharpness of cheddar and the fresh oniony notes from chives, enhanced by bits of smoky bacon throughout the biscuit.
The biscuits offer a balance of savory flavors and a tender, layered crumb texture. Proper chilling of the dough and working it with folding motions help produce the desired fluffiness. The recipe suggests brushing with melted butter after baking to add richness. These biscuits work well alongside hearty breakfasts, soups, or as an element in a sandwich.
Tips include using freshly grated butter instead of frozen for easier workability, spooning and leveling the flour to avoid density, and avoiding twisting the cutter to maintain biscuit height. Resting the dough in the freezer before baking aids flakiness. Optional additions such as garlic powder or dried parsley flakes can add variations.
Ingredients
- ½ cup cheddar cheese grated sharp
- 2 tablespoons chives fresh, minced
- ¼ cup Bacon diced, cooked
- 2 ½ cups self-rising flour I prefer White Lily brand, plus 1 tablespoon, divided
- ½ cup butter 1 stick, very cold, salted
- 1 cup buttermilk plus more as needed, very cold, well shaken, whole
- 1-2 tablespoons butter melted, salted
Instructions
- Preheat oven to 475°F.
- In a small bowl, toss together cheese, chives, and bacon with 1 tablespoon of flour. Cover and transfer to the refrigerator.
- Place remaining 2 ½ cups flour in a large mixing bowl. Using the larger holes on a box grater, grate the stick of butter into the flour. Use your fingers to coat all of the butter with flour, and then work the butter into the flour with your finger tips for about 2 minutes. Chill in the freezer for 10 minutes.
- Make a well in the center of the flour mixture. Add the buttermilk, and stir with a wooden spoon (or with your hands) just until a shaggy dough comes together. Gently fold in the cheese, chive, and bacon mixture. Add a very small amount of extra buttermilk, if necessary, to bring the dough together (it should still be a bit crumbly -- not too wet). The dough will continue to come together on the countertop.
- Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that’s about ¾ inch thick.
- Use a 2 ¼-inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits with sides touching in a 10-inch cast iron skillet, in a round cake pan, or on a parchment-lined baking sheet. Re-roll the scraps and cut out additional biscuits until all the dough is used.
- If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
- Bake for 13-18 minutes, or until golden brown. Brush the hot biscuits with the melted butter. Serve warm.
Notes
- Keep the butter very cold but not frozen to make grating easier and maintain flakiness.
- Measure flour by spooning into the cup and leveling to avoid dense biscuits.
- Chill dough in the freezer for 10-15 minutes before baking to help rise and create layers.
- Press biscuit cutter straight down without twisting to preserve rising edges.
- Brush warm biscuits with melted butter for added flavor after baking.
- Optionally, add garlic powder to dough and sprinkle dried parsley on top for a flavor similar to Cheddar Bay Biscuits.
- Use a bench scraper to cut dough into squares if preferred over rounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9- 10 biscuits
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 284kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 214mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 463IU | 9% |
| Calcium | 84mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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