Cheesy Chive Biscuits
These cheesy biscuits make a tasty accompaniment to broiled, poached or fried fish. They're also a great accompaniment to salad.
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 1-1/4 cups buttermilk
- 1/2 cup shredded sharp Cheddar cheese (2 ounces)
- 2 tablespoons chopped fresh chives
- 2 tablespoons margarine or butter, melted
- Preheat oven to 450°F.
- In large bowl, combine flour, baking powder, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.
- With fork, stir in buttermilk, Cheddar, and chives just until blended.
- Drop dough by heaping tablespoons, 1 inch apart, on ungreased large baking or cookie sheet.
- Brush tops of biscuits with melted margarine or butter. Bake 10 to 12 minutes or until golden brown. Serve warm.
- Makes approximately 24 biscuits.
These biscuits can be frozen for up to 1 month. To do that, cool biscuits completely on a wire rack, then wrap in foil and freeze. Bring to room temperature before reheating. Biscuits photographed on Homer Laughlin China's Trellis pattern.
Ready in: 30 Min