There are biscuits, and then there are buttery biscuits made with cream cheese, cheddar cheese and fresh herbs. Oh my goodness.
What’s better than a tender, warm out of the oven biscuit? I know it’s hard to imagine that there is ANYTHING better than that, but consider this: a tender, warm out of the oven biscuit that is laced with Vermont cheddar cheese and fresh chives and a generous amount of cream cheese. Ponder that for a minute. Ready? Here it comes.
I should pause just for a second here and say that I know I have been using this posting time each week to update you on our Great Kitchen Project, and after just under four weeks, we are just about done. Done enough for me to be back to cooking in my kitchen, done enough for me to be sitting at our lovely new island typing this post, done enough for me to have put all my one million things back in my nice new drawers. However, there are still a few odds and ends that need to be finished up before I can unveil the whole thing for you, so bear with me for a few weeks until the kitchen is totally ready for its close-up!
Meantime, back at those biscuits, this recipe was lightly adapted from one of my favorite sites, the King Arthur Flour folks. (And just for the record, the King Arthur folks have never heard of me or this here blog…this is my complete unbiased opinion!) I’m lucky enough to be able to buy my King Arthur flour right in my local market, but if yours doesn’t carry it you can either use regular flour or you can click here to order it. (They have a whole lot of wonderful recipes you can explore as well!).
Meanwhile, back at this recipe, along with your flour and some of the other usual biscuit ingredients, you are going to want some fresh chives, some grated cheddar (I love Cabot!) and some cream cheese. The biscuit dough is nice and easy to make – no rising or kneading or any of that other intimidating stuff. You don’t even need a biscuit cutter if you don’t have one – I simply patted mine into one big square and then cut them into a bunch of smaller, biscuit-sized squares. 15 minutes in the oven and you have a warm, wonderful, cheesy, chivy basket of biscuit heaven. And pretty soon I will have a completely done kitchen to make them in! Happiness all around.Print
- 2 1/2 cups flour (I love the King Arthur kind!)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh chives
- 1 cup grated sharp cheddar cheese (I like Cabot cheddar!)
- 1/4 cup butter
- 4 ounces cream cheese
- 3/4 cup milk
- Preheat the oven to 425. Whisk together the dry ingredients (including the cheddar) until everything is well combined.
- Use clean hands to work the butter and the cream cheese until it is nice and crumbly. If there are a few larger crumbs, that’s even better!
- Add the milk and mix with a fork. The dough is still going to be a little crumbly, but pick up a little bit and press it together – it should stick together. If not just add a little bit more milk until it does.
- Put the dough on a floured silicone mat or other surface and mix it together a little more with your hands until it is all holding together. Pat it into an 8-inch square and cut it into 2-inch squares, or if you like your biscuits round you can use a biscuit cutter. Place the biscuits on an ungreased baking sheet.
- Bake for 15 minutes or until golden. Serve nice and warm.
Lightly adapted from the King Arthur recipe