White Cheddar Chive Biscuits

Well hello there blog.  Its been quite some time.  The last two months have been the hardest of residency so far... back to back on the in patient service.  80+ hour work weeks with either Saturday or Sunday "off."  Those quotes are because of the 11 hours I was usually awake (after a sleeping for a glorious 13) I spent several doing work related tasks.

Not this weekend.

Mom and Dad were in town to celebrate my birthday.  Saturday was the first day off in almost two months where I did NOTHING work related.  That alone would be enough to make it a fabulous weekend.  Not to mention spending much over-due time in the kitchen.  Who knew kneading was so therapeutic?




So here's to hoping there won't be another two months standing between me and the next post.

White Cheddar Chive Biscuits (inspired by the one and only JTB)
Makes 16 biscuits

3 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
1/4 cup sour cream, cold
1/2 cup Greek yogurt
1/3 cup chopped chives
3/4 cup shredded white cheddar
1 egg beaten for egg wash
Freshly grated parm
Smoked paprika

Preheat oven to 400F.
In a large bowl mix the dry ingredients together.
With your fingers, add in the butter and mix until a coarse meal forms.
In a separate bowl combine egg, water, sour cream, and yogurt.
Pour the wet into the dry and combine just until moistened.
Mix in chives and cheese.
Turn out onto floured work surface.  Kneed just until well mixed, about 15 times.
Roll into inch thick slab and cut out biscuits.
Place evenly on greased baking sheet.
Brush with egg wash and sprinkle with Parmesan and paprika.
Bake for 12 minutes until golden brown.

We only baked half.  The other half are on the freezer to enjoy at a later date!