Cheddar Cheese & Chive Buttermilk Biscuits + captures of spring

Hello, friend.

I love biscuits. You know the type, the ones you can only find in that hole-in-the-wall, backroad diner somewhere deep in the heart of the South. A place where the cookin’ is good and the waitress refers to everyone as “honeychile”. I love those kind of biscuits with their golden tops and buttery layers. Pulling them apart releases a steady trail of steam that ascends upwards. A heaping spread of jam or apple butter layered gracefully over each piece and you have got yourself a mighty fine breakfast. There is something so rustic and beautiful about a homemade biscuit. Growing up, it was one rare occasion Momma Crawford would make biscuits homemade (Father prefers the store bought kind. I know, he’s crazy!) But when she did…oh momma YES!

This post is roughly a month in the making. I started developing this recipe a few weeks ago back at my apartment. I loved the recipe but wasn’t too thrilled about the photos. Fast forward a few weeks and I am not at my parents’ home for the summer. Final exams are long behind me, so I decided to take on the recipe again and have a reshoot. For the second shoot, I had my friend and fellow photographer Tyler over to hang out and help me with the shoot. He has actually helped me before on a shoot, so it was fun having him back in my kitchen. Being that this post is roughly a month old, a lot of has happened. I’ve been a photographer on a mission these last few weeks. With final exams over and my second internship starting up, I’ve been able to get outside and photograph more. I was going to write about each time I went out photographing, but I think it would just be easier to show you! Lazy writer over here! Sorry, not sorry. 

It looks like a space ship taking off, right?!?

// Richards Farm //



// Fire Twirling //



// Mother's Day Picnic //

// Hiking in the Woods //

// Back to the recipe! //

Cheddar Cheese & Chive Buttermilk Biscuits

These biscuits are absolute perfection! They are cheesy, buttery, and devilishly savory. The minced chives add both a beautiful color and subtle flavor. The buttermilk gives these biscuits a soft and tart contrasts in flavor. Serve as a side to fried chicken or have it as a sandwich with a warm slice of honey-glazed ham. 

Ingredients

1 ¾ cup Flour

2 ½ teaspoons Baking Powder

¼ teaspoon Salt

1/3 cup butter, cubed and chilled

1/3 cup shortening, chilled

¾ cup buttermilk

1 cup cheddar cheese, grated

Handful of fresh chives, minced

Flour, for rolling

Directions

Pre-heat the oven to 450°F. In a large bowl, cut the shortening and butter into the flour, baking powder, and salt mixture. Gently pour in the milk and stir in the cheese and chives to combine. The dough will be incredibly sticky, so add in one tablespoon or two of flour to make it more pliable.

Transfer the dough to a floured work surface and knead for five minutes. Roll the dough out to a little more than ½ inch thick. Take a donut cutter or a sharp knife, and cut out six to seven biscuits. Re-roll and cut for more. Transfer the dough to an ungreased cookie sheet. Bake for 11 minutes or until the tops are slightly golden brown. Serve immediately. 

{Click here for the recipe}