VegetarianVermont Creamery cuisine Baking

Vermont Cheddar Chive Biscuits

Name: Vermont Cheddar Chive Biscuits
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 10 servings
Cuisine: Vermont Creamery
Ingredients: 2.5 cup All-purpose flour; 1 tbsp Baking powder; 0.5 tsp Baking soda; 1 tsp Salt; 0.5 cup Unsalted butter; 1.5 cup Sharp Vermont cheddar; 3 tbsp Fresh chives; 1 cup Buttermilk

Flaky, high-rising buttermilk biscuits loaded with sharp cheddar and fresh chives, baked until the cheese crisps at the edges. They are a common accompaniment to soups, chowders, and church suppers.

🇺🇸United States· Vermont

Prep: 15 min
Cook: 18 min
Total: 33 min
Servings: 10
Difficulty: Easy
Calories: 240 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Baking sheet
•Box grater
•Biscuit cutter

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 14
carbs: 22
protein: 7
calories: 240

Instructions

1
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2
Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
3
Grate the frozen butter into the flour mixture. Toss gently to coat.
4
Stir in the shredded cheddar and chopped chives.
5
Pour in the buttermilk. Stir just until a rough, clumpy dough forms.
6
Turn the dough onto a floured surface. Pat it into a 1-inch thick round and cut into biscuits.
7
Place biscuits close together on the sheet pan. Bake for 15-18 minutes until golden.
8
Serve warm.

Chef's tips

Grate frozen butter into the flour for flaky layers. Handle the dough as little as possible.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days.

Reheating

Warm in a 350°F oven for 5-7 minutes to re-crisp the crust.

Common mistakes to avoid

•Twisting the cutter, which seals the dough edges and stops the biscuits from rising high.
•Overmixing the dough, which makes the biscuits dense and tough.