Sunday, April 15, 2012

Quick Herbed Cheddar Biscuits

I have an overabundance of chives growing outside, so decided to make some herbed biscuits. These are quick to throw together, and use common ingredients that you probably have already.  Most biscuit recipes call for buttermilk, something I never have, so I used "clabbered" milk, which is milk combined with lemon juice.  This acidic mixture reacts with the alkaline baking powder and generates bubbles, which causes the biscuits to rise as they are baking.

Makes approx. 12 biscuits

2 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1/4 tsp. cayenne pepper
3/4 tsp. spice blend, such as Old Bay or Penzey's Forward seasoning
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh dill
1 c. shredded Cheddar cheese
1 c. milk
1 Tbsp. lemon juice
Cooking spray

  1. Combine the milk and lemon juice in a small bowl.  Let stand for ten minutes.  Note:  the milk will start to look curdled.  This is a good thing.
  2.  Preheat the oven to 350F.
  3. Whisk together the flour, baking powder, salt, sugar, cayenne, and spice blend.
  4. Stir the chopped herbs, cheese, and milk mixture into the dry ingredients until well blended.
  5. Drop heaping tablespoons onto a parchment lined baking sheet, about 2 inches apart.  Spray tops with cooking spray.
  6. Bake 15-18 minutes, until lightly browned.   Remove from oven and cool on baking sheet.  Serve warm or at room temperature.