I've professed my obsession for biscuits and gravy here and here. I wanted cheddar, and I wanted chives. These Chive and Cheddar Cheese Biscuits are easy to make and full of flavor. Team those with a creamy sausage gravy and your in comfort food heaven!
How To Make The Perfect Cheese Biscuits
You'd think I'd have a pastry cutter, but apparently that's the one thing that will eternally escape my memory when I'm at Target. Hate that. Use two knives until the grated butter and shortening are somewhat incorporated, then I like to use my hands to crumble it all together until the fats are really ground in and your dough has a coarse meal.
After you assemble your cold, chilled dough, gently pat it out, then roll it into thirds and onto itself. Then pat it out again, and cut your rounds. This helps to give it the flaky layers you want! And when you push down your cutter (or cup, whatevs), don't twist as you push, simply push down. Don't disrupt the flake.
The dough will be shaggy, but with all the butter and shortening and cheese, it'll come together. I promise. If you really want to ensure a light, flaky biscuit, simply cut your dough into squares to skip the whole re-shaping and re-cutting process that happens when you're cutting out shapes. The lighter the hand, the lighter the biscuit.
Making Sausage Gravy
So I kinda dig making gravy. It's an art, and as long as you're not rushed and have all the time in the world, I dare compare it to a dance. It tells you what it needs and you follow. Make the roux with the sausage drippings and flour, and slowly add a little milk at a time. A little more, cook, a little more, whisk. Season, a little more, cook and bubble. Let it guide you! Then guide that spoonful right into your mouth. What is happening here people, this is a cooking blog?! Shut up and get back to the food!
Top Tip For Making Cheese Biscuits
Chill your pan in the freezer for 5-8 minutes if you can fit in there, otherwise stick it in the fridge until they're well-chilled. This also helps with the puffy, tall flaky biscuits! Get pretty close to finishing up your gravy, then pop them in your hot oven.
Take 'em out and set them on a cooling rack, smother with sausage gravy and all the chives you can stand.
Don't worry, I put tons more after I snapped these photos, I just had to make it look pretty. You could even sprinkle more shredded cheddar on top. Or gruyere, or goat cheese, or all of the above.
So much love for these here biscuits.
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Cheddar and Chive Biscuits and Gravy
Cheddar and Chive Buttermilk Biscuits
- 3 cups all-purpose flour plus more for surface
- 1 cup cake flour not self-rising
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- 1 stick cold unsalted butter grated, plus 1 tablespoon melted butter for brushing
- ½ cup vegetable shortening or lard
- ½ c sharp cheddar cheese grated
- 2 Tablespoon chopped chives plus additional for garnish
- 1 ¼ cups buttermilk
- 1 lb sausage
- ¼ c all-purpose flour
- 2 cups milk
- Sift together flours, baking powder, baking soda, salt, and sugar.
- Grate butter. Using a pastry cutter or two knives, cut in butter and shortening until mixture resembles coarse meal. Add cheddar cheese and chives.
- Make a well in center, and add buttermilk. Mix just until dough holds together.
- Preheat oven to 425.
- Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter without twisting. Place rounds 2 inches apart on baking sheet. Gather scraps, and repeat. Brush tops with melted butter. Chill in fridge 10 minutes before baking.
- Bake until golden brown, 15 to 18 minutes.
- While biscuits are baking, cook sausage in large frying pan. Drain sausage, reserving grease. Set sausage aside and place grease back into pan. If you have less than about ¼ c, add oil (canola, vegetable).
- Whisk equal amount of flour into grease, brown 1-2 minutes.
- Whisk in milk a little at a time until desired consistency is reached.
- Add half of sausage back in (save remaining half for another use or add it all in if you'd like), season to taste. Serve over biscuits, garnish with additional chopped chives.