Cheddar & Herb Tea Biscuits
The steamy hot centers of these biscuits easily melt a dab of butter. Paired with scrambled eggs in the mornings was, I admit, off-putting to the children.
Where is the syrup? The sweet cakes? The honey?
On mornings Mommy tries to dial back on the sweet meter, I am often met with question marks. Once grumblings subsided, the children approved!
Some children squished fluffy eggs between both ends of the biscuits like sandwiches. Others heaped mounds of custardy eggs on top of half a biscuit; going in for a mouthful.
With the family’s blessing, these cheddar biscuits made a second appearance at a bible study brunch. Savory biscuits are rightly perfect for teatime in the garden or easily added to the next potluck table.
Yield: 24 tea-size biscuits or 8 large biscuits
Ingredients:
2 1/2 C all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp pepper
1-2 Tbsp tarragon; fresh and minced
2 scallions or handful of chives (about 1/2 C worth); minced
1 C cheddar cheese; grated
4 Tbsp butter; cold and cubed
4 oz. cream cheese; cold and cubed
1 C whole milk; cold
2 Tbsp buttermilk
Tools:
Measuring cups
Large bowl
Bench scraper
Pastry blender
Cookie or biscuit cutter (optional)
Baking sheets
Parchment paper
Small bowl
Pastry brush
Method:
Preheat oven to 425 degree Fahrenheit.
Line baking sheets with parchment paper.
Combine dry ingredients (flour, baking powder, salt, pepper), butter cubes and cream cheese to a large bowl and toss them together with your fingers. Not a spatula. It’s more fun.
Using a pastry blender cut the butter and cream cheese into the flour until well incorporated. More than pebbles, less than wet sand.
Add the grated cheese, herbs, and milk to the mixture and fold in; it’s ok if there are some dry bits in the bottom of the bowl. Bring it together into somewhat of a lump. If it’s entirely too dry add a tablespoon or two of milk until it starts to come together.
Lightly flour the counter and tip the dough out
Using the bench scraper fold the loose bits of flour and butter over on itself; as if closing a book. Keep turning and gently kneading this way until the dough comes together completely.
Using your hand press the dough into a large rectangle (give or take 8x4) and very thick (1' or more)
Flour the surface of the dough and use biscuit cutter to portion 20-24 biscuits. Don’t waste the scraps!
Place each biscuit spaced evenly on prepared baking sheets
In a small bowl, add buttermilk.
With a pastry brush slather buttermilk on top of each biscuit and sprinkle a small pinch finishing salt on each
Bake for 16 minutes or until golden brown on top and well-risen.