These cheddar chive biscuits are a delightful addition to any meal, offering a perfect blend of savory cheddar cheese and fresh chives. They are not only delicious but also gluten-free, making them suitable for those with dietary restrictions. The combination of buttermilk and cold butter ensures a tender, flaky texture that will have everyone reaching for seconds.
When preparing these cheddar chive biscuits, you might need to pick up a few specific ingredients. Gluten-free flour blend is essential for those avoiding gluten, and it can usually be found in the baking aisle of most supermarkets. Fresh chives add a burst of flavor and can typically be found in the produce section. Make sure to use cold butter to achieve the right texture in your biscuits.
Ingredients For Cheddar Chive Biscuits Recipe
Gluten-free flour blend: A mixture of different flours and starches that mimic the properties of wheat flour without the gluten.
Baking powder: A leavening agent that helps the biscuits rise and become fluffy.
Salt: Enhances the overall flavor of the biscuits.
Garlic powder: Adds a subtle garlic flavor to the biscuits.
Onion powder: Provides a mild onion flavor that complements the other ingredients.
Cold butter: Essential for creating a flaky texture in the biscuits.
Cheddar cheese: Adds a rich, savory flavor and a bit of gooeyness to the biscuits.
Chives: Fresh herbs that add a mild onion-like flavor and a pop of color.
Buttermilk: Adds moisture and a slight tanginess, helping to create a tender biscuit.
Technique Tip for This Recipe
When incorporating the cold butter into the gluten-free flour blend, ensure that the butter remains as cold as possible. This can be achieved by chilling the butter in the freezer for a few minutes before cubing it. The cold butter creates steam pockets as it melts during baking, resulting in flaky biscuits. Additionally, use a pastry cutter or your hands quickly to avoid warming the butter too much.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and maintains the gluten-free requirement.
baking powder - Substitute with baking soda and cream of tartar: Combining baking soda with cream of tartar can mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can enhance the flavor similarly while providing trace minerals.
garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust flavor compared to garlic powder.
onion powder - Substitute with finely chopped onion: Fresh onion can provide a more intense and fresh flavor.
cold butter - Substitute with coconut oil: Coconut oil is a good alternative for those who are dairy-free, and it provides a similar texture.
shredded cheddar cheese - Substitute with shredded dairy-free cheese: Dairy-free cheese ensures the recipe remains suitable for those with dairy allergies or lactose intolerance.
chopped fresh chives - Substitute with chopped green onions: Green onions can provide a similar mild onion flavor and color.
buttermilk - Substitute with almond milk with a tablespoon of lemon juice: This mixture can mimic the acidity and consistency of buttermilk while keeping the recipe dairy-free.
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How To Store / Freeze These Biscuits
Allow the biscuits to cool completely before storing. This helps prevent condensation, which can make them soggy.
For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
If you need to keep them fresh for a bit longer, refrigerate the biscuits in an airtight container. They will stay good for up to a week.
To freeze the biscuits, first ensure they are completely cooled. Wrap each biscuit individually in plastic wrap or aluminum foil. This prevents them from sticking together and protects against freezer burn.
Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.
When ready to enjoy, thaw the biscuits at room temperature for a few hours or overnight in the refrigerator.
For a freshly baked taste, reheat the biscuits in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave them for 20-30 seconds, but this may result in a softer texture.
If you prefer a crispier exterior, lightly brush the biscuits with melted butter before reheating in the oven.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the cheddar chive biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain their crispy exterior and soft interior.
Microwave Method: Place a cheddar chive biscuit on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the biscuits slightly softer.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cheddar chive biscuits directly on the toaster oven rack or on a small baking sheet. Heat for about 5-7 minutes, or until they are warmed through and slightly crispy. This method is great for maintaining texture.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Place the cheddar chive biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the biscuits a nice, slightly toasted exterior.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the cheddar chive biscuits in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until they are warmed through and slightly crispy. This method is quick and helps maintain a good texture.
Best Tools for This Recipe
Oven: Used to bake the biscuits at the specified temperature until they are golden brown and cooked through.
Baking sheet: A flat sheet used to place the dough on for baking.
Parchment paper: Lining the baking sheet with this prevents the biscuits from sticking and makes for easy cleanup.
Mixing bowl: A large bowl used to combine all the ingredients together.
Whisk: Used to mix the dry ingredients together evenly.
Pastry cutter: A tool used to cut the cold butter into the flour mixture until it resembles coarse crumbs.
Measuring cups: Used to measure out the flour, buttermilk, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, garlic powder, and onion powder.
Cheese grater: Used to shred the cheddar cheese.
Knife: Used to chop the fresh chives.
Spoon: Used to drop spoonfuls of the dough onto the baking sheet.
Cooling rack: Used to let the biscuits cool slightly after baking.
How to Save Time on Making These Biscuits
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.
Use a food processor: Quickly cut the butter into the flour mixture using a food processor instead of a pastry cutter.
Shred cheese in bulk: Shred a large block of cheddar cheese and store it in the fridge for multiple recipes.
Chop chives in advance: Chop chives ahead of time and store them in an airtight container in the fridge.
Batch bake: Double the recipe and freeze extra biscuits for quick reheating later.
Cheddar Chive Biscuits
Ingredients
Main Ingredients
- 2 cups Gluten-free flour blend
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ½ cup Cold butter, cubed
- 1 cup Shredded cheddar cheese
- 2 tablespoon Chopped fresh chives
- ¾ cup Buttermilk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and onion powder.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and chopped chives.
- Pour in the buttermilk and stir until just combined. Do not overmix.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
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