Our local grocery store, puts out a food magazine with recipes that highlight their brand of ingredients. Ingredients are ingredients, so who cares if you don't use their brand, you can still make the recipe right? The latest issue has a lot of great recipes, that I've marked to try. This was one of them.
These are super hearty biscuits, yet fluffy, with a slight hint of onion. I did change them up a bit, by using 1/3C of whole wheat flour, for the white, using green onion, instead of chives and cutting down the cayenne to 1/8 tsp (so the kids could enjoy them too). I really like onion and cheese together, so I knew these would be a hit for Hubby and I. The kids however, I wasn't too sure about. Mr.B loved them, which surprised me, since he isn't a big fan of mysterious green things in his food, LOL. Queenie was having a bad day, that day ( I was ready to ship her off to boot camp....), so getting her to eat anything at dinner was a feat. This one will definitely be going into our soup and stew dipper rotation!
Oat Biscuits with Cheddar and Chives
Adapted from Sobey's Inspired Magazine
1 1/3C flour, plus more for dusting
2/3C Quick oats, plus a bit more for dusting biscuit tops
1/2 tsp salt
1/4 tsp cayenne pepper
1 Tbs sugar
2 tsp baking powder
1 Tbs finely chopped chives
2/3C shredded Old Cheddar, loosely packed
1/4C cold unsalted butter, in small pieces
2/3C buttermilk, plus a bit more for brushing biscuit tops
Preheat oven to 425 degrees. Combine flour, oats, salt, cayenne, sugar and baking powder in a bowl and mix well. Add chives and cheddar and toss until evenly distributed.
With two knives or cool fingertips, mix butter lightly until mixture resembles coarse meal. Add buttermilk and mix just until combined.
Turn mixture onto a floured surface and form into a disc 1/2in. thick. Brush with a bit of buttermilk and dust with oats. Cut into 8 wedges, tranfer to a parchment paper lined baking sheet and bake for 15 to 20 minutes, or until just golden.
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