Cheddar Chive Freezer Biscuits
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 to 8
Calories: 360kcal
- 2½ cups whole wheat flour
- 1 cup sharp cheddar cheese shredded
- 2 Tbs. fresh chives minced
- 2 tsp. kosher salt
- ½ tsp. baking soda
- ¼ tsp. cayenne pepper
- ¼ cup butter cold and cut into pieces
- 1 cup buttermilk Or milk + 2 Tbs. vinegar. Let sit for 5 minutes
- 2 eggs beaten
Preheat oven to 425°.
Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl.
Using a pastry blender or two knives, cut in the butter.
In a small bowl, stir together the buttermilk and eggs.
Stir until flour mixture just until all ingredients are wet.
Drop dough by heaping tablespoonfuls onto a greased cookie sheet.
Bake until golden, between 15 and 18 minutes.
How to Form:
To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set.
Using this method, I tend to get 18 biscuits out of the recipe.
I usually bake 9 right away, then freeze the other I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!
How to Freeze:
To freeze these biscuits, line a baking sheet with waxed paper.
Then drop the biscuits onto the waxed paper.
Freeze for one hour.
Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.
Serving: 8g | Calories: 360kcal | Carbohydrates: 38g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 998mg | Potassium: 274mg | Fiber: 5g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 0.7mg | Calcium: 209mg | Iron: 2.2mg