Cheddar and Chive Biscuits

Biscuits! But with buttermilk and cheddar cheese and chives, so yeah.

This is that exact recipe you’ll whip out when you’re craving comfort, but springy. Every single brunch begs for these carbalicious discs. And see, we’ll go crazy with the cheese. (not cheese whiz though. name that song.)

It feels like a biscuit kind of day, doesn’t it?!

Let us peepeth.

The one thing missing in this photo is baking soda.

Tell you the truth, I made these twice to get it right. I was out of baking soda, so I only used baking powder the first time around. They were a bit tough. And I was like, no dude. We’re making it again.

They didn’t rise as much as I expected, but still they’re fluffy and chivey and cheesy and a little tangy and there’s just nothing wrong with that.

Let’s get our dry ingredients mixed. Then in we go with some COLD cubed butter. We’ll use our fangies to press that butter into the dough. You could use a food processor for this, too. Or a pastry cutter. Whatever ya got. We’re mainly avoiding big chunks of butter. The only time in life we’re avoiding big chunks of butter.

Then we’ll add buttermilk, cheese and chives. All the good things. Gently stir it to combine and tip it onto a floured work surface. We’re not looking to over-mix. Let’s just get it together and call it.

Gently press it into a one-inch thick disc, then use a jar or cookie cutter to get your biscuit shapes.

Alternatively, use a spoon and dollop that ish! I did a mix.

Little bit shaggy, but that’s completely okay.

Well hello there.

I am telling you, that cheese is outrageous. Melted and a barely-there ooze in little biscuit pockets.

And they’re light and fluffy! Just like we like.

Also, I don’t need to tell you what the chives do to this situation. A delicate, earthy aromatic essence that will have you forgetting where you are. Who you are.

Get this on your breakfast or brunch table this weekend!

I dare you.

Cheese Pudding

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Ingredients

• 6 eggs
• 1 cup milk
• 2 (8 oz) blocks pepper jack cheese (Monterey Jack is great, too), cubed
• 3 oz cream cheese (about half a block), cubed
• 1 cup cottage cheese
• 1 stick butter, cubed
• 1/2 cup all purpose flour
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350.
2. In a large bowl, whisk together the eggs and milk. Add a tiny pinch of salt. Stir in the pepper jack cheese, cream cheese, butter and cottage cheese. Mix well with a wooden spoon.
3. In another smaller bowl, sift together the flour and baking powder. Add to the cheese mixture and stir to combine.
4. Pour into a lightly grease casserole dish (mine was a 5x8 but really anything works) and bake for one hour.
5. Let this cool a few minutes, then slice and serve! The cookbook suggests fruit and toasted rolls as a good pairing. Do what you feel!
6. Serves 6-8.

7.8.1.2

2

https://bevcooks.com/2024/04/cheddar-and-chive-biscuits/

Serve with room temp butter and fall head over heels. Swearsies.