Friday, May 20, 2011

Sour Cream Cheddar Cheese and Chive Biscuits

I made mashed potatoes earlier this week with copious amounts of butter and cream cheese and a little bit of fresh chives. They were quite tasty but since I only used a small amount of chives I had leftovers. I think it's a shame to waste perfectly good herbs so I decided to make sour cream cheddar cheese and chive biscuits. The fundamentals for this recipe came from the honey goats cheese biscuits I made a few months ago. These biscuits are light (as in airy not in calories) fluffy, and simple to make. There is no cutting or rolling involved and they can easily be made 30 minutes before dinner.

Sour Cream Cheddar Chive Biscuits 
2 cups All-Purpose Flour
3 teaspoons Baking Powder
1 1/2 teaspoons Salt
4 tablespoons Unsalted Butter, Cold and Sliced
1 tablespoon Unsalted Butter for Pan
1 tablespoon butter for Top, Melted
3/4 cup Sour Cream
1/2 cup Milk
3/4 cup Extra Sharp Cheddar Cheese, Shredded
2 Tablespoons Fresh Chives, Chopped

Preheat oven to 425 degrees F. Place a ceramic baking dish with 1 tablespoon of butter in oven while it preheats, keep an eye on it so it doesn't burn. Once butter has melted remove dish from the oven and set aside until needed. In a medium sized bowl whisk together the flour, baking powder and salt. Cut in the cold butter until crumbly then stir in the cheddar and chives. Mix together the sour cream and milk then stir mixture into flour mixture until just combined. Drop biscuits in 1/3 cup sized clumps into prepared dish. Drizzle remaining tablespoon of melted butter over the tops of biscuits. Bake for 15-18 minutes or until golden.

Makes 12-13 Biscuits

Recipe adapted from Joy The Baker


  1. wow gorgeous baking!

  2. i could eat an entire batch of these!!

  3. Man, all from scratch, I'm impressed/drooling/envious.
    I love these biscuits, but with school, work, and finals coming up, I have to resort to Bisquick most of the time.
    Well done!


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