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Biscuits and Rolls

Cheddar-Chive Biscuits
To make ahead, follow the recipe through Step 4, then freeze biscuits on a parchment-lined baking sheet until firm. Transfer to a freezer bag and freeze for up to one month. Brush with buttermilk or melted butter and bake from frozen at 400 degrees until cooked through and tops are golden-brown, 15 to 20 minutes.
8 Tbsp. unsalted butter, chilled
2 1/2 cups (12.5 oz) all-purpose flour, plus more for rolling
2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup shredded sharp cheddar cheese
2 Tbsp. minced fresh chives
1 cup low-fat buttermilk, plus more for brushing
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Cheddar-Chive Biscuits

Cheddar-Chive Biscuits

Cheddar-Chive Biscuits
  • Servings:Makes 12 biscuits
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Place a rack in center of oven and heat to 450 degrees. Over a small plate, grate chilled butter on the large holes of a box grater; freeze 10 minutes.
2. Whisk flour, baking powder, baking soda, salt, and pepper in a large bowl. Using a rubber spatula, mix frozen shredded butter with flour mixture until thoroughly coated; stir in cheese and chives. Make a well in center of flour mixture, add buttermilk, and stir gently until dough just comes together in large clumps. Scoop up dough with hands and press gently to form a loose ball; transfer to a lightly floured surface.
3. Using lightly floured hands, pat into an 8x6" rectangle (about 3/4" thick). Working with the short sides of the dough, fold one third of dough over the middle third, then fold remaining third over the center (as if you're folding a letter).
4. Gently reshape dough into an 8x6" rectangle and repeat folding and shaping process two more times, adding more flour as needed to keep dough from sticking. Cut the 8x6" rectangle into 12 (2x2") squares and transfer to a parchment-lined baking sheet.
5. Brush biscuits with buttermilk and bake until golden brown, about 20 minutes. Serve warm.
Source: Hannaford fresh Magazine, December 2018