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
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
In bowl, whisk together flour, baking powder, sugar, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Using fork, stir in cheese and chives; stir in buttermilk to form soft dough.On 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 airtight container for up to 4 hours.
Nutritional facts per biscuit: about
- Fibre 1 g
- Sodium 346 mg
- Sugars 2 g
- Protein 6 g
- Calories 207.0
- Total fat 12 g
- Potassium 71 mg
- Cholesterol 42 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
%RDI
- Iron 9.0
- Folate 18.0
- Calcium 12.0
- Vitamin A 10.0
