great starts Mornings never tasted better
published: Thursday | March 6, 2003

Picture above: Cheddar cheese and chives make homemade biscuits a savoury sensation.- Alison Miksch/ Mary Engelbreit Ink./Universal Press Syndicate

Slow down! Take time to make and enjoy a leisurely breakfast. Make up a batch of waffles, pancakes, or cheese biscuits, and put your feet up and enjoy a steaming cup of coffee or herbal tea.

Cheese, please...

Cheddar and Chive Biscuits

These light, savoury morsels should probably be made in a double batch to ensure that everyone gets his and her share. They're best straight from the oven, of course, but you could make them ahead of time and reheat. Spare not the butter!

2 cups all-purpose flour

1 tbsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

6 tbsps. (3/4 stick) cold unsalted butter,

cut into 1/2-inch cubes

3/4 cup grated (about 3 ozs.) sharp cheddar cheese

2 tbsps. minced chives or finely minced escallion greens

3/4 cup plus 2 to 3 tbsps. buttermilk

METHOD

1. Position a rack in the centre of the oven and preheat the oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. With a fork, stir in the cheese and chives until well-blended. Stir in 3/4 cup plus 2 tablespoons of the buttermilk just until combined; if the dough seems dry, stir in up to 1 more tablespoon buttermilk.

3. Turn the dough out onto a lightly floured surface and knead very briefly, just until it comes together; do not overwork. With lightly floured hands, pat out the dough to a 1/2-inch-thickness. Using a lightly floured 2-inch biscuit cutter (or a glass), cut out biscuits and place them about 1 inch apart on an ungreased baking sheet. Press the scraps of dough together, pat out again to a 1/2-inch thickness, and cut out more biscuits.

4. Bake for 14 to 16 minutes, until the biscuits have risen and are golden brown on top. Serve hot. (The biscuits can be baked up to 8 hours ahead. To reheat, wrap loosely in foil and reheat in a preheated 350-degree oven for about 10 minutes).

Makes about 1 dozen biscuits.

SUBSTITUTES FOR BUTTERMILK:

Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for 10 minutes.

Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for 10 minutes.

Combine two parts plain yoghurt plus one part milk

Plain, low-fat yoghurt

Sour cream

Molasses (in batters that also call for baking soda)

More What's Cooking