Cheddar Herb Biscuits are the perfect accompaniment to winter soups and stews. The trick I found to making flaky thick biscuits is in the formation of each biscuit. I roll the dough and then fold the dough to create four layers. The result is a thick, flaky biscuit. Perfect to serve alone or top with your favorite jam or preserves.
Cheddar Herb Biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled unsalted butter, cubed
- 2 tablespoons vegetable shortening
- 1/2 cup shredded sharp Cheddar cheese
- 2 tablespoons finely chopped chives
- 3/4 cup milk
- 1 tablespoon unsalted butter, melted
Instructions
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Combine the flour, baking powder and salt in a food processor. Add the butter and shortening and pulse until the butter and shortening are in small bits (you can also do this step, if you prefer, with a pastry cutter, I use the food processor since it is quick and easy). Pour flour mixture into a large mixing bowl. Mix in the cheese and chives. Add the milk and stir until just moistened. Dust your work surface with flour Turn the dough out onto the surface and knead a few times. Roll the dough until it is 1/2 in thick rectangle. Fold the short ends of the rectangle in to meet the middle, fold in half to create four layers. Roll the dough to 1/2 inch thick. Cut with a greased 2 1/2 inch biscuit cutter. Place biscuits on baking sheet, brush with melted butter. Bake 12 - 15 minutes or until golden brown.