Cheddar-Chive Biscuits
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Cook time: 
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Serves: 8-10
An improved version of the recipe that appears in the cookbook The Chew. Originally on top of a chicken potpie, they could instead be put on any stew-type casserole or baked as a stand alone.
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 6 tablespoons (85g) butter, cut into pats
  • 1¼ cups grated cheddar cheese
  • ⅓ cup chives, chopped
  • ½ cup plain yogurt
  • 1⅓ cups milk
  1. Preheat oven to 450°F.
  2. Combine flour, baking powder, and salt in a large bowl.
  3. Cut pats of butter into dry ingredients with fingertips until they resemble peas. Add the cheese and chives to the flour mixture and stir to combine.
  4. In a medium bowl, whisk together the yogurt and milk. Make a well in the dry ingredients and pour in the wet mixture. Using your hands or a wooden spoon, mix until just combined, adding more flour if necessary.
  5. Drop by heaping spoonfuls on top of a stew or pot pie liquid base and cook as per the directions of that base (original recipe said 30-35 minutes) or bake on their own until golden brown (about 10-15 minutes depending on size).
Recipe by Eat The Evidence at