Who’s ready for some flaky, buttery, cheesy, goodness????
So I realized that this is the second recipe that I’ve posted recently highlighting cheddar and all its glory. Ooops, I wasn’t really planning to do that but clearly I’m obsessed with the stuff. I think I have some leftover attachment issues because for the first few months after we moved to Chile we couldn’t find cheddar cheese anywhere. Then, even when we finally did find it after months of nearly having withdrawals, they were charging an arm and a leg for just one little block.
That was most likely due to where we were living though, it was one of the smallest towns I’ve ever seen surrounded by only slightly larger towns. Also, the demand for cheddar is already low in the entire country because it’s just not the local’s thing, so that made it even more of a premium in our postage stamp community. I don’t know about you, but I can never enjoy using ingredients or eating foods when I feel they’re way overpriced, it’s just not worth it. Thankfully we’ve moved to a larger town since then and found where to buy things at reasonable cost so I’m taking full advantage of all the cheddar I can get by adding it to everything.
Okay, (this is another subject but I’m getting to a point with it) speaking of some of the things that I’m still getting used to about this culture, I simply don’t understand the soccer hype. Even more than that though, I can’t understand why each country has to make naming things so confusing. Soccer, for example, is called football here and all over Europe (Fùtbol actually, but same difference).
You probably already knew that one, but there are so many words like that in the food world also. Biscuit is one of them actually. Where I grew up in southern USA a biscuit is what you call one of those flaky little round pastry breads that we eat with gravy and eggs. The exact same thing would probably be referred to as scones, or possibly crumpets, by the Brits and then they turn around and call their chocolate chip cookies biscuits. See, aren’t you getting confused? I think I’m mixed up enough for both of us. Can we just like pick one name people?
Names and confusion aside, I think you really need these in your life. I’ve made many different kinds of biscuits before and admittedly I can’t remember one that wasn’t loved by everyone. I mean, it’s pretty hard to go wrong with soft and buttery bread, right? But I’ve gotta tell you, with cheese in the picture it’s a whole other story. The sharp bite of cheddar cheese especially, that’s what takes these to the next level of yum!
While I know biscuits may not be the most guilt-free option on the food pyramid, I did at least attempt to give them some balance by adding whole wheat. Hey, doesn’t the extra fiber like negate the fact that biscuits aren’t exactly health food material? Maybe the slightly earthier flavor of whole wheat flour just makes you feel better about them. Either way, I like it in these and the way the finished biscuits remind me of something Ma Ingalls would have had on her table.
You can do them two different ways depending on how fussy you want to be with the steps so I wrote both methods into the recipe for you guys. The pictured ones are the roll-out method but I like them both ways. These are so great with soup, ooooh, and also not a bad idea to throw in some crispy bacon bits when you’re adding the cheddar, just sayin’!
- 1 1/2 cups all purpose flour (plus more for rolling)
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) ice cold butter, cut into tiny cubes
- 3/4 cup sour cream
- 1 egg
- 3/4 shredded white cheddar (or sub with your favorite cheese)
- 1/4 cup chopped fresh chives
- Preheat oven to 425 degrees F (220 degrees C) and line a baking tray with parchment paper.
- Combine dry ingredients in a bowl of a food processor and pulse to cut in butter until the dough is fine and crumbly. Add sour cream and egg and pulse a few more times until it comes together into a thick dough. Then add the cheese and chives and pulse just to combine into dough.
- Scrap dough out on a lightly floured surface and roll into a large rectangle about 1/2 inch thick. Fold rectangle in half then fold in half again so that you have a tall square. Roll out square into a layer, roughly 1 inch think. Use a round biscuit cutter to cut it into rounds and place them at least 1 inch apart on tray. (Alternatively you can cut biscuits into squares with just a knife.) You should get about 12 biscuits. Place tray in freezer for about 15 minutes to chill dough **see note**.
- Bake for 12 - 15 minutes until they start to brown on top. Remove from oven and cool for at least 5 minutes. These are the best served fresh and hot!
- Melt the butter in a small saucepan or microwave safe bowl and add to a large mixing bowl along with sour cream and egg and whisk together.
- In a separate bowl, combine dry ingredients (flours, baking powder, salt, and sugar) and mix well. Pour the wet ingredients, chives, and cheese into the dry ingredient bowl and mix until you have a thick dough. Use a large scooper or a 1/4-cup measuring cup to scoop out biscuits and drop them onto prepared tray. You should get about 12 biscuits. Place tray in freezer for about 15 minutes to chill dough **see note**. Bake for 12 - 15 minutes until they start to brown on top. Remove from oven and cool for at least 5 minutes. These are the best served fresh and hot!
The 15 minutes chill time is optional but keeping the butter as cold as possible helps to give you the flakiest biscuits and especially helps with the drop method.