Cheddar Chive Biscuits

Well, here we are again.  Happy Thursday Residents!  Hope you are getting through the week with a smile on your face.  If you are having it rough and can't find your smile or would just like to borrow one for a little while............:D.  I am glad to share.  So in working on my Thanksgiving menu I needed bread but we haven't been eating much bread lately and I really really wanted it but didn't want it to drop on us like a bomb!  LOL.  This looks beautifully light.  Haven't made it yet, but I can promise a run before Thanksgiving to check them out!  If you get to them first please by all means leave us some comments.  Let us know what you thought!  Have an amazing day.  See you on Saturday!

Cheddar Chive Biscuits

2 Cups self rising flour

Kosher salt and pepper

1/2 Cup lemon lime soda (such as sprite)

1/2 Cup plus 1 Tablespoon heavy cream

1/4 Cup chopped fresh chives

3 oz extra sharp Cheddar, coarsely grated (about 1 Cup)

1.  Heat oven to 400°F.  Line a baking sheet with parchment paper.

2.  In a large bowl, whisk together the flour and 1/4 teaspoon each salt and pepper.  Make a well in the center.  Using a fork, gently stir in the soda and 1/2 Cup heavy cream, mixing just until incorporated (do not overmix).  Fold in the chives and all but 12/ cup of the cheddar.

3.  Drop spoonfuls of the batter (you should have 8 total) on the prepared baking sheet.  Brush with the remaining Tablespoon heavy cream, sprinkle with the remaining 1/2 Cup cheddar and bake until puffed and golden brown, 15-18 minutes.  Serve the biscuits warm or at room temperature.

** Make Ahead:  Freeze biscuits, tightly wrapped, for up to 3 months.  To reheat, place frozen biscuits in a 375° oven for about 10 minutes.

I snagged this recipe from the Woman's Day Thanksgiving Issue November 2014