Chives are one thing I didn’t need to plant in my herb garden this year.
I love that despite my total disregard and neglect for this plant after September, it still keeps coming back each April. I never even water it until I start to see little green shoots emerging from the soil.
Also, I never seem to use all of my chives. My kids love to pick the “grass” and chew on it while they are playing. I occasionally use it for eggs, etc. Usually I just sit back and admire the pretty purple flowers that bloom.
Yesterday I needed something to go with our Barley Beef Soup (it wasn’t so great, so no recipe.) I decided to use the chives in the biscuits I was making. And then, of course, they needed some sharp cheddar, too.
Cheddar Chive Biscuits
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (leave out if you use salted butter)
1 stick (8 Tbsp.) COLD unsalted butter, cut into 8 pieces
1/2 cup sharp cheddar cheese, grated
2 Tbsp. fresh chives, thinly sliced
3/4 cup buttermilk*
Preheat oven to 400 degrees F.
Whisk dry ingredients together in a large bowl. Add the cold butter and using a pastry cutter/blender, two knives, or your hands, cut the butter into the flour. (There should be pea-sized pieces of butter remaining.) Add the shredded cheddar and chives. Toss well with a fork. Make a well in the center and add the buttermilk. Stir gently with the fork until the dough starts to come together–it should still be a little scraggly with a few dry spots of flour.
Turn dough out onto a flat, clean surface that has been lightly dusted with flour. Turn the dough over a few times until it comes together into a rough ball.
Sprinkle the dough with flour and roll dough into a rectangle about 6″ by 10″ with a thickness of about 3/4″ to 1″. Using a sharp knife or bench scraper, cut dough into 10-12 small, evenly sized rectangles.
Place on an ungreased baking sheet and bake at 400 degrees F for less than 8 minutes, or until the tops begin to brown slightly.
*You can make this recipe using regular milk. Omit the baking soda.
Substitute buttermilk/soured milk can be made by adding 1 Tbsp. white vinegar or lemon juice to 8 oz. sweet milk. (You will only use 6 oz. or 3/4 cup of the soured milk for this recipe.)