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Saturday, April 14, 2018



Flaky biscuits come in handy for soaking up the mouthwatering broth at the bottom of your bowl of mussels. We know these biscuits are perfectly rich and cheesy on their own, but topped with a little pat of butter, they're even more irresistible.

Portion size 12 servings
Canadian Living Magazine: January 2014

2 1/4 cups/282g all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup/113g cold butter cubed
1 cup80g shredded extra-old Cheddar cheese
3 tablespoons finely chopped fresh chives
1 cup buttermilk
1 egg yolk

In a bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Using a fork, stir in cheese and chives; stir in buttermilk to form a soft dough.

On the lightly floured surface, gently knead dough 10 times; pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut out 12 rounds, pressing scraps together to form final biscuit.

Arrange biscuits on parchment paper– lined baking sheet. Whisk egg yolk with 2 tsp water; brush over tops of biscuits. Bake in 425 F (220 C) oven until golden, 12 to 14 minutes.

Make-ahead: Set aside in an airtight container for up to 4 hours.

per biscuit: about
Fibre1 gSodium346 mgSugars2 gProtein6 gCalories207.0Total fat12 gPotassium71 mgCholesterol42 mgSaturated fat7 gTotal carbohydrate19 g

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