It’s pretty amazing that even before I get my whole kitchen garden planted, the multiple clumps of fresh green chives are in full bloom and ready for their first harvest! So what to do with chives?

Here’s a recipe I found a while back that answers this question so deliciously!

Cheddar, Bacon, and Fresh Chive Biscuits (Adapted from Epicurious.com)

Makes 12.

6 thick-cut bacon slices

3 3/4 cups flour

1 1/2 teaspoons baking soda

1 1/2 tablespoons baking powder

1 1/4 teaspoons salt

2 1/2 cups (packed) coarsely grated sharp cheddar cheese

1 stick chilled unsalted butter, cut into 1/2-inch cubes

1/3 cup chopped fresh chives

1 3/4 cups chilled buttermilk

 

Position rack just above center of oven and preheat to 425°F.

Line large baking sheet with parchment paper or Silpat.

Cook bacon over medium heat until crisp. Drain and chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor and blend 5 seconds.

Add butter cubes, and blend until coarse meal forms (about 30 seconds).

Pour mixture into a large bowl and add the cheese, chives, and chopped bacon. Gradually add the buttermilk and stir in.

Lightly flour your hands and drop a handful (about 1/2 cup) at a time of batter onto the lined baking sheet -be sure to space about 2 inches apart.

Bake 18 – 20 minutes until biscuits are golden.

Serve biscuits warm or at room temperature.

 

Enjoy! Love, Nora

  • These look absolutely scrumptious! You always do a lip smacking presentation. I will have to try making these in the near future.
    Here’s another version for you to consider when the tomatoes ripen. In the south we
    make bacon, cheddar and tomato biscuits:: just make your favorite biscuit and when you remove them from the oven while still hot slice put a dab of mayo, the slice of cheddar cheese and a strip of fried crisp bacon and then your vine ripened slice of tomato. A little pepper and you are good to go. These are very popular for breakfast round here.

  • These look delicious! I could imagine making a meal with them. I’ll be trying these soon.
    Thanks for the recipe.
    xo,
    Karen

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