Sundays we usually have something sweet for breakfast – pancakes, waffles, biscuits with honey or jam, ebelskivers, etc. This morning, I modified a biscuit recipe to add some cheesy goodness and bonus protein. Usually we wait until spring or summer when we have fresh chives from the garden, but store-bought will also do.
Adapted from How to Cook Everything by Mark Bittman
Preheat the oven to 450F.
1 1/2 cups cake flour (or all-purpose flour if you don’t have cake flour)
1/2 cup all-purpose flour
1/4 tsp salt
1 Tbsp baking powder
1 tsp baking soda
1 Tbsp chives cut into tiny pieces
1/3 cup cheddar cheese diced into tiny cubes.
5 Tbsp cold unsalted butter
Scant 1 cup yogurt
Pulse all dry ingredients together in a food processor. Add in chives and cheddar cheese and give a quick few pulses. Cut butter into 1Tbsp chunks and add to food processor. Pulse a few times to mix in. Finally add in the yogurt. Pulse until it clumps together. Empty contents and mash together to form a rough ball. If it’s really sticky, add a little flour. Roll out into 1/2″ thick. Cut into rounds, or take the easy way out and cut into squares – I usually cut into 4×4. Place onto cookie sheet. Cook for no more than 10 minutes until biscuits are golden brown. Eat immediately. Because they’re delicious.