Cheddar Chive Biscuits

I can't believe that I am going to tell you this deep-dark secret. Okay, here goes. But if I find out that you told anyone, I'll deny everything.

"I don't like biscuits." I know, what kind of southerner am I? It's like saying you don't like okra or collard greens. Which by the way I don't! Good Lord, they will drum me out of the state if word gets out. And as a parting gift they will offer me a cold glass of iced tea. 'Ugh" another southern thing I don't like. But in the end, I might be able to redeem myself by stating that I am a convert from Pepsi to Coke. The cola wars are alive and well in the deep south. And since Coke was born in Atlanta, that might win me some points with the Governor. Well, I'm not going to think about that now. After all, tomorrow is another day.

The reason I decided to make biscuits was because I wanted to use some of my own fresh chives. It's such a thrill to go out and cut off what I need and not pay an outrageous price at the market. Viva la Victory Garden!

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup shredded white Cheddar cheese
1/3 cup minced fresh chives
6 tablespoons cold unsalted butter, cut into chunks
¾ cup whole milk

Preheat the oven to 425 degrees. Lightly butter a rimmed baking sheet.

To make the dough by hand; in a large mixing bowl stir together the flour, baking powder, salt, cheese, and chives. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the milk and mix with a fork or rubber spatula just until the dry ingredients are evenly moistened. Transfer the dough to a lightly floured work surface and knead gently a few times until the dough clings together.

To make the dough in a stand mixer; combine the flour, baking powder, salt, cheese, and chives in the mixer bowl. Fit the mixer with the paddle attachment and mix on low speed for a few seconds to combine. Add the butter and mix on medium-low speed just until the mixture forms coarse crumbs. Add the milk and mix for a few seconds until evenly moistened.

Transfer the dough to a lightly floured work surface and knead gently a few times until the dough clings together.

Roll or pat out the dough about ½ inch thick. Using a 2-inch biscuit cutter or glass dipped in flour, cut out rounds by pressing straight down and lifting straight up. Do not twist the cutter or glass or the biscuits may become lopsided. Alternatively, roll or pat out the dough into a rectangle and cut into 2-inch squares.

Place the biscuits 1 inch apart on the prepared baking sheet.

Bake until golden brown on the edges, 15-18 minutes. Remove from the oven, transfer to a wire rack, and let cool for 10 minutes. Serve warm.
Makes about 18 biscuits; serves 8-10