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.

Honeycrisp Apple Galette

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Ingredients

• 1 1/2 cups all-purpose flour
• 10 Tbs. butter, cubed and chilled
• 4 Tbs. Iced cold water
• Pinch of salt
• 2 honeycrisp apples, thinly sliced
• 2 sprigs Rosemary, finely chopped
• 4 Tbs. Agave nectar (honey is fine)
• 1 egg, lightly beaten
• Flakey madon salt, for garnish

Instructions

1. In a large mixing bowl, combine the flour and salt. Give it a whisk to blend. Add the cold butter and use your fingers to press and crumble into the flour, until pretty mixed, leaving no large chunks of butter. Add the cold water to the flour, then tip it out onto a clean work surface and press together, creating pie dough. Create a one-inch disc, wrap in plastic wrap and chill for about an hour.
2. Preheat your oven to 375.
3. After you’ve sliced the apples, run them under cold water to keep from oxidizing.
4. Take the plastic wrap off the pie crust, then roll out on a floured work surface to a 12 inch crust in diameter, roughy. Transfer this to a baking sheet with parchment paper.
5. Pour about 2 Tbs. Agave nectar over the bottom of the pie, brushing it evenly. Add half the chopped rosemary to the pie crust, then evenly fan the apple slices in a circle, creating a pretty overlapping design, leaving an inch of border of pie crust all the way around. Add the rest of the chopped rosemary to the apples.
6. Gently fold the outer edge of the pie crust over the apples, overlapping as you fold. Brush the pie crust with the egg wash. Sprinkle a little bit of the salt over the galette.
7. Bake for 45 to 50 minutes, until the galette is beautifully browned, and the apples have wilted in the heat.
8. Garnish with extra agave nectar and let it rest for ten minutes. Serve immediately! (Ice cream would be fantastic.)
9. Serves 8.

7.8.1.2

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

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