CHIVE AND SESAME BISCUIT
One of our original recipes since opening in 2004. We converted our cream scone recipe to make these savory cheese biscuits. Good for breakfast or to go along wth dinner. A flavored honey can bring it home!
2 cups all-purpose flour
- 2 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1/2-3/4 cup sharp-aged cheddar cheese*, grated, cold
- 1 tablespoon chives
- 1 tablespoon sesame seeds
- 6 tablespoon salted butter, cold and grated or cut in small pieces
- 1 egg lightly beaten
- ¾ cup heavy cream
As needed egg wash, sesame seeds for tops
*using a sharp, aged cheddar will flavor well so you may use less. Use smaller number.
Combine flour, sugar, baking powder and salt in a large bowl; add and stir in cheese, chives and measured sesame seeds; cut in butter until crumbly*; blend egg and cream together and fold into flour mixture; stirring together gently; press together with floured hands. Turn out onto floured surface. Knead & shape into a circle; cut circle into half and half again until you reach your desired size wedge; brush biscuits with egg wash before baking; sprinkle sesame seeds over biscuit tops; bake convection if you have it at 400ºF for approximately 15 – 20 minutes, until golden brown on top and bottom.
*Cutting in fat to flour mixtures requires a little skill–the trick is to keep the fat cold, so work quickly if using fingers (may be too warm); alternative is to cut in with pastry blender or two knives; and another way, best done with frozen fat, run it over large holes in a standard grater. Keeps cold when working fast!
To make egg wash: blend /scramble with a fork one egg with 1 tablespoon water. Brush onto tops of the raw biscuits. Sprinkle with seeds, if using. This will brown the tops while giving a little shine.