Egg free Cheddar Cheese Garlic and Chive Biscuits


There are times when we crave for something savory to munch on, like a biscuit, pie, or maybe some crackers or crisps. As soon as the word 'savory' pops up, I don't know why but my mind wanders into cheese world, Cheddar Cheese world to be precise. So at times like these, my first go to recipe are these soft biscuits made with sharp cheddar, fresh garlic, chives and a teeny bit of buttermilk.

The first time that I had tried this recipe was for a high tea party a couple of years back. The aim was to show off my friends my newly acquired baking skills :D  These biscuits were the only savory item on the menu and they were also the fastest disappeared ones. Since then, I've made them quite a few times and thought of sharing it with you guys today.

These biscuits are very easy and quick to make. You don't even need a food mixer, just a bowl. It's a one bowl wonder. The texture is soft and not crunchy. About a tablespoon of buttermilk is used to bind the dough, though you can use milk instead. As for the cheddar, I've used a sharp one but you can use whichever you prefer, like an extra sharp, processed, etc. The results would vary depending on which one you use. Flat leaf chives, fresh from my kitchen garden :D are used here, you can substitute parsley as well.

Like most savory snacks, these biscuits are best served when warm. However, you can store them for a couple of days in air tight container and then refresh them in the oven for about 5 minutes.

Recipe Source: Bakingyummies

Makes about 20 biscuits

50 grams / 1.8 ounces plain or all purpose flour
1/4 teaspoon baking powder
25 grams / 1 ounce cold unsalted butter
2 cloves garlic, freshly grated
70 grams / 2 ounces sharp cheddar cheese, grated
2 tablespoons freshly chopped flat leaf chives
1 tablespoon buttermilk (preferably) or milk at room temperature

In a large bowl, sieve together the flour and baking powder. Whisk thoroughly with a hand whisk to combine both the ingredients.

Rub in the butter into the flour with your fingertips till coarse crumbs are formed. Add in the garlic, cheese and chives and mix.

Pour in the buttermilk and using a fork, mix until it's incorporated and the dough just comes together.

Turn out the dough onto a lightly floured surface. With your floured fingers, gently knead the dough until all the crumbs are incorporated and the dough is smooth. Wrap in a cling film and keep in the fridge to rest for 30 mins.

Preheat the oven to 200 degrees C / 400 degrees F. Line a baking sheet(s) with parchment.

Remove the dough from the cling film and using a lightly floured rolling pin, roll the dough on a lightly floured surface into a rectangle until it's about  3mm / 1/8 inch thick.

Using a fluted cutter or a pizza cutter or a knife, cut the dough into rectangles that are about 6 cms * 4 cms (2.5 inches * 1.5 inches). Re roll the scraps and cut more biscuits until all the dough is used up.

Place the biscuits on the baking sheet and bake in the preheated oven until the biscuits turn light golden, about 8 to 10 minutes.

Place the sheet on a wire rack to cool slightly. After about 2 to 3 minutes, remove the biscuits and place on a wire rack to cool until still warm. Serve.

Storage Suggestions: If having later, let the biscuits cool completely and then store in an air tight container between sheets of parchment for up to 2 days. Once ready to serve, refresh in the oven for 5 mins. The other great idea is to freeze the unbaked cut cookies in a zip lock bag for up to a month. Once ready to bake, place in the preheated oven unthawed, the cooking time will increase by a couple of minutes.

Happy Baking!!!


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