Cheddar & Asiago Buttermilk Biscuits with Chives

Warm, savoury and delicious, these moist Cheddar & Asiago Buttermilk Biscuits with Chives are wonderful with a bowl of hot soup on a cold winter day or served on their own, slathered with butter straight from the oven. This quick and easy recipe calls for a handful of dry ingredients that are blended together with butter tossed together with cheese, chopped scallions, minced chives and buttermilk, to form a stiff batter. The dough can be made ahead, covered and set aside until needed, and simply dropped in small mounds onto a parchment lined baking sheet and baked for about twenty minutes, until they become puffy and golden brown. Lovely and crispy on the outside, with a moist, cheesy and pillowy centre, these heavenly little biscuits are way too easy to make and completely addictive.



Aged Cheddar & Asiago Buttermilk Biscuits with Chives
Makes 12 biscuits

2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
2 tsp sugar
3/4 tsp baking soda
1 tsp salt
1/4 tsp cayenne
6 tbsp cold unsalted butter, cut into 1/2-inch cubes
1 cup Asiago cheese, coarsely grated
1 cup aged cheddar cheese, coarsely grated
3 scallions, finely chopped
3 tbsp chopped chives
1 1/3 cups well-shaken buttermilk


Preheat oven to 450°F. Whisk together the flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until the mixture resembles a coarse meal. Stir in the cheeses, scallions and chives, then add the buttermilk and stir until just combined. Drop the dough in 12 equal mounds about 2 inches apart on a large parchment lined baking sheet. Bake in the middle of the oven until the tops are golden brown and the biscuits are cooked through, about 18 to 20 minutes. Serve hot or warm with butter and bowl of your favourite soup!