Cheese and Chive Biscuits

Cheese and Chive Biscuits are an easy way to have the taste of homemade bread in small bites.  It is a gloomy rainy day and I am lazy, but want some homemade bread;and so, I settle for a quick bread. The next best thing: biscuits.  Growing up with my Nonna, Monday was the beginning of the week and the day to make bread.

Warm homemade biscuits are the next best thing to homemade bread. Leftover biscuits are great to use for egg sandwiches, lunches or afternoon tea. I like to split these ones and add a little sauce and cheese to make instant pizzas.

Of course the best biscuits are the Southern Buttermilk Biscuits that you often eat in the USA.  Here is good video and quick link for you to try them https://www.youtube.com/watch?v=IDkMez6Yf1Q

I love the colour of the cheese and chives sitting on top of the of the dough.

The whole wheat dough looks pretty as the biscuits are cut.

Before bakeries

As immigrants, we only went to the bakery for special occasions.  We had Rossi’s Bakery  and Blue Bird Bakery in Little Italy, but we only went there for special occasion. On birthdays we made the cake, but the cream filled butter horns, long johns and the cream puffs came from the bakery.  My nonno Salvatore spoiled us in every way; it was his way of giving to us what he couldn’t give to his children in Italy.  He often took us to the bakery and treated us to a donut, long before all the donut places.

 This is Biscuit Oven Heaven!!

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Cheese and Chive Biscuits

When you want some homemade bread without the fuss: settle for these.

Course Side Dish

Cuisine Home Cooking in Canada

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 5

Author Renata Solski

Ingredients

• 2 cups flour today I used whole wheat
• 4 tps baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup cold margarine
• 1 egg
• 2/3 cup milk
• 1 cup shredded sharp cheddar
• 1 tbsp dried or fresh chives

Instructions

1. In a blender pulse the flour, baking powder,salt and soda.

   Next put in the cold margarine a cube and a time and pulse after each cube.

   Beat the egg into the milk and now pour the mixture slowly and pulse.

   When the dough comes together through onto a floured surface.

   Put the cheese and chives on dough and knead for 1 minute.

   Flatten to 1/2 inch and cut into 12 biscuits.  

   Bake at 425 F for 12 minutes.

   
   

   
   

   
   

Recipe Notes

This recipe makes 12 large biscuits. I always calculate 2 per person.  

I have also added 1 tsp garlic powder and I like to sprinkle some spices on top.  In these pictures I used some Italian spices.  I love red chilli peppers on these.