- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
- 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds.Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
Nutritional ContentOne serving contains the following: (Analysis does not contain honey.) Calories (kcal) 308.2 %Calories from Fat 33.7 Fat (g) 11.6 Saturated Fat (g) 6.5 Cholesterol (mg) 30.9 Carbohydrates (g) 33.9 Dietary Fiber (g) 2.1 Total Sugars (g) 1.9 Net Carbs (g) 31.8 Protein (g) 15.9Reviews Sectioni made these a few years ago for a Christmas dinner side. easy to make, very easy and they were the hit of the sides. they went very well with the roast duck, then breakfast, and lunch. gone in a day and there were only four of us.i am making for Christmas again which caused my wife and daughter to smile.tomorrow we are planning to take the biscuits on a picnic.tonysan bernardino mountains12/25/17
There are a few tricks to perfecting biscuits in your kitchen. Here are some of my tried and true tips!
- To ensure those iconic flakey layers, make sure you work with the coldest butter possible. Try freezing your sticks and grating with a cheese grater or cubing into small pieces to incorporate while still cold.
- Biscuits require some love to come out just right- so don’t reach for your stand or hand mixer! Mixing these by hand will help you keep a gentle touch.
- Your biscuits can toughen up quick if you man-handle them too much before baking. Don’t worry too much about making them smooth and uniform! Just mix the dough until incorporated, then hands off.
- Nothing beats a fresh baked biscuit, so consider making a large batch and freezing some unbaked cut-out biscuits. Simply freeze them individually on a baking sheet and then wrap in aluminum foil and store in a freezer-safe ziplock bag. When you’re ready for your next biscuit fix, When ready to bake, no need to thaw, but simple double the baking time.
- Practice makes perfect! As you continue to hone your skills, your biscuits will turn out prettier and flakier every time.
Okay, back on track. In the past 6 months, I’ve made quite a few batches of biscuits and I’ve figured out that they’re pretty darn easy to make. This recipe for Cheddar, Bacon, and Chive Biscuits was no exception! I highly recommend making these for your next brunch. And yes, your next party should be a brunch because all parties should be brunches. (I love breakfast.)
Heck, make these just because you want biscuits in your life! I made the bacon in advance, so I was able to prep these in just 15 minutes. To make the bacon, put bacon slices on a foil lined baking tray and cook at 400℉ for 15- 20 minutes (or to your liking), flipping halfway through.
- 6 thick-cut bacon slices
- 3 3/4 cups bread flour
- 1 1/2 tablespoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup chilled unsalted butter, cut into cubes
- 2 1/2 cups (packed) grated sharp cheddar cheese
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Cook bacon in a large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain and then crumble.
In a food processor, combine the flour, baking soda, baking powder and salt. Add the butter cubes and pulse until a course meal forms, about 30 seconds. Transfer mixture to a large bowl and add cheddar, bacon, and chives. Gradually add the buttermilk, stirring to moisten evenly (batter will feel sticky).
Drop generous scoopfuls (I used an ice cream scoop) of batter onto the prepared baking sheet, leaving a few inches of space in between.
Bake biscuits until golden, about 18 minutes. Brush biscuits lightly with melted butter and let cool 10 minutes.
Recipe Low-carb Quiche Biscuits with Bacon, Cheddar and Chives
- Calories: 150
- Protein: 8 g
- Total Fat: 11 g
- Unsaturated Fat: 7 g
- Saturated Fat: 4 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
These easy-to-make biscuits deliver on taste and nutrition: They’re flourless, gluten-free, and hey, I even snuck in some cauliflower (what can I say, I’m a dietitian). I like to whip up a double batch and freeze each biscuit individually. Then, on hectic mornings, I pop one or two in the microwave for about a minute and I have a satisfying breakfast to take on the road.
- • 4 cups cauliflower florets (or use 3 cups packaged cauliflower rice)
- • ½ cup blanched almond flour
- • 1 teaspoon baking powder
- • ½ teaspoon kosher salt
- • ½ cup 2% reduced-fat shredded sharp cheddar cheese (or grated Parmesan)
- • 2 large egg whites, lightly beaten
- • 2 tablespoons butter, melted*
- • 3 to 4 strips turkey bacon, cooked and crumbled
- • 2 tablespoons chopped fresh chive
* If you’re watching cholesterol, swap in soft tub (trans fat–free) spread.
Preheat oven to 400°F. Mist 6 compartments of a muffin tin with nonstick oil spray and set aside.
Place the cauliflower florets or rice in a microwave-safe bowl, add a splash of water, cover, and microwave for about 6 minutes, until the cauliflower is soft and mushy. Mash with a fork until smooth. Drain out as much water as possible by placing the cauliflower in a kitchen towel or between a bunch of layered paper towels and squeezing. Once the cauliflower is drained, add the almond flour, baking powder, and salt and stir well. Mix in the cheese, egg whites, and butter. Add the bacon and chives and mix to create a batter.
Using your hands, form 6 balls and place them into the prepared muffin tin. The muffin compartments will be almost full. Bake for 23 to 25 minutes, until the tops are slightly browned. To freeze, wrap each biscuit individually and place in the freezer for up to two months. When you’re ready to enjoy, microwave for 60 to 90 seconds to warm.
Bacon Cheddar Chive Biscuits
Bacon Cheddar Chive Biscuits are the perfect biscuit for a Sunday morning. There is time to fry the bacon, grate the cheese and go out the garden to snip off some fresh chives. I mentioned morning, but these biscuits travel well into supper time served with soup or salad.
I realize this makes two biscuits recipes in one week, but I was so happy with the outcome of both the recipe, the rave reviews from friends and family and the pictures, that I had to post it.
Sometimes writing a blog is overwhelming, because there is so much more behind the scenes than a non-blogger might realize. There are those miraculous times when a simple post is magic the first time around and I grab a quick photo, write a few words and it heads to the top five most popular posts.
Then there are the times I work very hard to test and perfect a recipe, perhaps in three rounds and taking hundreds of photos, only to come up short and not be happy about the work. Frustration can set in, because the blog becomes a job with an unrelenting boss (me).
This was one of those days where I just happened to be making a family breakfast and while not really intending to post yet another biscuit recipe, it all worked. The day was sunny. The chives in my garden were flowering and needed to be harvested.
This was my first year growing chives. I had no idea I would look out into my herb garden and see beautiful purple flowers, which by the way are also edible. Once the chive plant flowers, cut down to about two inches. The plant may need to be divided. It&rsquos very hearty, grows in full sun and likes cold weather. We have a very cool Spring, and the chives went crazy, growing quickly. I now need some more ideas for chives, as they are flourishing.
If you have a favorite chive recipe, drop me a line. Also, do you have a favorite type of biscuit or one you would like to see me make? Drop me a comment with your biscuit wish and I&rsquoll see what I can do.
Mix the chives into the flour before adding other ingredients so it is evenly dispersed. Shred the cheese as finely as you can.
Use crisp bacon. Pat biscuit dough down in the bowl. Cut with a biscuit cutter.
Make this Gluten free with this popular gluten free recipe that has been kitchen tested. Just add the bacon, chives and cheddar.
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Buttermilk my biscuit
That’s right! There’s always room for a buttermilk biscuit, especially if it’s homemade. With all of this chicken stew we’ve been cooking lately, it was time to bring these baked bites back to the menu. To say we’re making biscuits is a little vague, as that word means different edibles in different places. For example, in England I might spend my morning dunking rich tea biscuits into my piping cup of Earl Gray, whilst reading OK! and learning which prenatals the Duchess Kate is taking. However, in the southern United States, I might face a critical morning dilemma of turning my biscuit into a sandwich with my scrabbled eggs, or just slathering it with honey (ignoring the fact I gave up gluten for Lent). Different strokes, for different folks.
We’re making the Southern-style, which are essentially a savory quick bread, with a soft center and golden-brown crust. You can literally have one morning, noon or night! Instead of topping these with gravy or adding a touch of honey (both commendable options), I went savory by adding cheddar cheese & chives! If the thought of making biscuits from scratch seems like a pain in the ass, I can assure you it’s pretty painless (and world’s better than the frozen variety or those from a mix). Unlike many traditional ‘breads’ we don’t need yeast to leaven these therefore, we don’t have to wait on dough to rise. These are flour-based and with a few pantry ingredients, they’re on your table in about 10 mins! I even use my food processor to work the butter into the flour mix, which makes this faster . . . and the less obstacles between me and a biscuit the better!
Here’s how we do it:
- 2.5 cups flour (all purpose, and extra for working dough)
- ½ tsp baking soda
- 1T baking powder
- 1 tsp salt
- ¼ tsp ground black pepper
- 6 T cold butter (unsalted, cut into
- Place 6 tablespoons of the butter in the freezer for about 10 mins & preheat oven to 425 degrees.
- Prepare a large cutting bored (or counter space )with flour for pressing-out dough.
- In a bowl combine the dry ingredients (flour, soda, powder, salt, pepper) & whisk together until combined.
- Remove butter from freezer & cut into small chunks.
- In a food processor add flour mix and ‘cut’ the cold butter chunks into the mix by pulsing the processor until you have a fine, slightly-crumbly biscuit meal.
- Return butter/flour mix to mixing bowl, stir in chives & cheese, then add buttermilk gently mixing with a spoon (only stir to combine & avoid over handling the mix, dough should be wet & sticky)
- On floured board or surface, put dough in center & place large piece of plastic wrap on top, gently press the dough out into an even layer (
If you want to make plain biscuits, this recipe is great sans the cheese & chives, but cheddar really does make everything better. These would also work well with Pepper Jack for a little kick. I make them often and love to have in lieu of dinner rolls. They’re moist, flakey and go great with soups of all kinds, not to mention breakfast sandwiches—the palatable possibilities are endless. These are bound to be a household favorite, Happy Friday to you!
Cheddar, Chive, and Bacon Popovers
These are our favorite breakfast popovers. Again, you put a cube of cheese in the bottom of the popover cups but add the bacon bits to the batter.
4 large eggs
1 cup milk
1/4 teaspoon salt
1 cup high protein bread flour
6 slices of bacon cooked and chopped
2 teaspoons dried chives or two tablespoons fresh chives, snipped
6 3/4-inch chunks of cheddar cheese
Preheat the oven to 425 degrees.
1. In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, and salt together.
2. Change to the paddle attachment. Beat in the flour until it is completely smooth. Continue mixing for several minutes to develop the gluten. Add the bacon pieces and chives.
3. Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Crumble a cube of cheese in the bottom of each cup.
4. Fill the cups two-thirds full. Bake at high heat for twenty minutes. Reduce the heat to 350 degrees and continue baking for 15 minutes. (Different ovens cool differently and may require different times.) Turn off the oven.
5. Open the oven door and quickly make a one-inch slit in the side of each popover to release the steam. Close the oven door and let stand in the oven for ten minutes or until the popovers are dry and firm enough to avoid collapsing.
6. Remove the popovers from the oven. Lift the popovers from the pan immediately by grasping the tops with an oven mitt. Let them cool slightly before serving.