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It’s Christmas Eve and for many people this is a time of miracles. For your table tonight or tomorrow, here’s a delicious side dish. A wondrous biscuit. You might try this instead of mashed potatoes. Oh, your family will rebel, as mine would? Then consider this quick delight for Christmas breakfast around the tree. Or, wait until Sunday night when you are having leftovers. The bright flavor of this biscuit is a match for dark turkey meat.

These biscuits are one of my personal favorites. My clients wanted a biscuit with a twist. With 40 people cooking in my kitchen at Cooking by the Book, I wanted something that was delicious, fast, and absolutely fail proof. These Chive-Cheddar Biscuits are the solution, not a compromise, but an all out perfect solution.

The biscuit is soft and has the lovely flavor combination of chive and cheddar. Brian will eat these without any additional butter. I can’t tell you what a miracle that is.


Chive-Cheddar Biscuits


  • 2 cups all-purpose flour, plus more for kneading dough
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup finely shredded extra-sharp Cheddar cheese
  • 1/4 cup minced fresh chives
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes
  • 3/4 cup milk


Prepare the baking sheet:

Position a rack in the middle of an oven and preheat to 425°F. Line a baking sheet with parchment paper.

Mix the dough:

In a large bowl, stir together the 2 cups flour, the baking powder, salt, cheese and chives. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Add the milk to the dry ingredients and, using a rubber spatula, stir just until evenly moistened.

Shape and bake the biscuits:

Turn out the dough onto a lightly floured work surface and press together gently. Knead the dough about 6 times and form into a ball. Pat into a circle about ¾-inch thick. Using a floured 3-inch round biscuit cutter, cut out rounds and place them on the prepared sheet, about 1 inch apart. Gather the scraps, pat out again and cut out more biscuits. Bake until the biscuits are golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool slightly, then serve. Makes 12 biscuits.

Source: williams-sonoma.com which credits Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas