Skip the plain dinner rolls or biscuits and step it up with the addition of sharp cheddar and fresh chives.
We’re in the home stretch people, Thanksgiving is officially one week from today! I apologize if that pushes some of you over the edge but in case you haven’t finalized every last item on your menu yet I have some biscuits that you should consider. Cheddar and chive buttermilk biscuits to be exact. But I cannot take credit for this one as it’s from Love and Olive Oil and their post has more in depth step-by-step photos for your viewing pleasure. P.S. Any leftovers would be killer with a sausage gravy <3. BTW this marks the last Thanksgiving dish I am sharing! It’s time to start publishing Christmas recipes after this one (no living in the present for food bloggers). This recipe was part of an entire menu including:
- Smoked Turkey
- Creamy Poblano Bacon Gravy
- Bacon & Collard Green Cornbread Stuffing
- Tart Cherry Cranberry Sauce
- Roasted Root Vegetables
- Mashed Potatoes
- Cheesy Okra Casserole
- Smoked Cheddar Macaroni & Cheese
- Cranberry Sweet Tea Sangria
- Pumpkin Pie
- Nutella Pecan Pie Bars
- No-Bake Banana Pudding Dessert Lasagna
Two years ago: Pear Rosemary Sparkler
Three years ago: Slow Cooker Bolognese with Meatballs
Four years ago: Chocolate Peanut Butter Gingerbread Tart
Five years ago: Gingerbread Cinnamon Rolls with Speculoos Icing
Six years ago: DOVE® Christmas Chocolate Drops
Seven years ago: Penne with Trapanese Pesto
Eight years ago: Butter Pecan with Brandy Ice Cream
CHEDDAR & CHIVE BUTTERMILK BISCUITS
Makes 1 dozen
2 cups all-purpose flour
4-1/2 tsp baking powder
1 tsp salt
6 Tbsp cold unsalted butter, cubed
3 oz. (about 1 cup) shredded sharp cheddar cheese
1 Tbsp chopped fresh chives (or 2 tsp dried)
3/4 cup buttermilk
2 Tbsp melted butter, for brushing
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Cut in butter using a pastry cutter or two knives until it resembles pea-sized chunks. fold in cheddar and chives. Add buttermilk and stir with a fork until evenly distributed. Using your hands, form dough into a loose ball.
- On a lightly floured surface, form into a rectangle, fold in half lengthwise, and then again. For a rectangle again, then repeat the two folds.
- Form into a 1-inch thick rectangle. Cut using a circular cookie or biscuit cutter. Repeat with any scraps.
- Arrange biscuits on baking sheet, two inches apart. Bake for 15 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.
Source: Love and Olive Oil