Renwood Mill, Newton, NC shares this winning Southern Biscuit recipe, the work of Nikki Miller-Ka, a local food blogger. They’re perfect for fall meals.
CHEDDAR & CHIVE BISCUITS Makes 8 to 10 biscuits
2 1/2 cups self-rising flour plus more for dusting
1 tablespoon dried chives, chopped (2 tablespoons, if using fresh)
2 teaspoons dried mustard powder
1/2 cup unsalted butter
1/2 cup coconut oil, room temperature
1/2 cup milk
1 cup (grated) extra-sharp white cheddar cheese
Heat oven to 400°F. Freeze a stick of butter for a minimum of 20 minutes, until solid.
Combine flour, chives and mustard powder in a large mixing bowl. Use a food processor or box grater and grate the butter into the flour mixture.
Add coconut oil to the flour and use a fork, two knives or pastry cutter and process the mix until the mixture forms crumbs the size of peas.
Drizzle the milk over the flour until mixture comes together. In a small bowl, mix the extra-sharp white cheddar with a few tablespoons of flour and add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured surface and knead lightly about six times. Roll the dough out to into a rectangle.
With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 squares.
Alternatively, use a biscuit cutter or a drinking glass dipped in flour to cut out 8 biscuits. Re-work scraps and cut out 2 more biscuits. Transfer biscuits to a parchment-lined sheet pan. Bake 20 to 25 minutes, until tops are browned and the biscuits are baked through.
Recipe courtesy of Renwood Mills, www.renwoodmills.com
Nikki Miller-KA is an award-winning private chef who writes and talks about her life as a food writer, culinarian, podcast host, and food tour guide. More information about her can be found here.