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
  1. Preheat oven to 450°F.
  2. 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.
  3. With fork, stir in buttermilk, Cheddar, and chives just until blended.
  4. Drop dough by heaping tablespoons, 1 inch apart, on ungreased large baking or cookie sheet.
  5. Brush tops of biscuits with melted margarine or butter. Bake 10 to 12 minutes or until golden brown. Serve warm.
  6. 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

Recipe editor Patricia Mitchell