Emmenthal and Chive Cheese Biscuits Recipe

From Dorothy McNett's Recipe Book.

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Emmenthal and Chive Cheese Biscuits

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve small ones as an appetizer with Prosciutto or Serrano ham along with a tasty sauce. Or, for the adventuresome serve as a dessert by drizzling a bit of chutney or jam over individual plates, placing a biscuit over the jam and arranging thin slices of apples or pears alongside. The biscuits could be sliced or quartered for plating and easier eating. And, for cooking for 1-2 people, simply cut the ingredients in half.

2 cups unbleached all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground peppercorns
4 teaspoons baking powder
1 tablespoon raw sugar
1/2 cup unsalted butter
1 cup milk or half and half
Emmenthal cheese, about 1/2 cup grated (a little less than 1/4 pound)
1/2 cup freshly snipped chives

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or silicone liner. In processor with steel chopping blade in place, whirl the flour, salt, pepper, baking powder, and sugar to mix well. Add the butter and process just until it is chunky. Add the milk, cheese and chives. Process just until it is mixed, avoiding over-mixing. Drop by spoons onto lined baking sheet. Bake 15-18 minutes, or until nicely browned.

Recipe created 1997-01-07.

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