The fresh taste of Chives and rich Cheddar make these savory biscuits (crackers) 100% better than any store-bought kind. Perfect to serve with dips and cheese balls as an appetizer
It’s that time of the year ! Parties, family gatherings, watching the big game… You name it and you will find a reason to serve these scrumptious Cheddar and Chive Biscuits .
I suppose it could be called crackers, but to me a cracker is much thinner and crispier. These Biscuits rise to just a little higher than which it was rolled out to. It is definitely much tastier than store-bought crackers or biscuits.
It is a bonus that this recipe does not require any heavy kneading or rolling out. The kneading is minimal and rolling out, a breeze. Perfect for my problem with my arms.
This time I made tiny Biscuits. You can make them bigger and seeing as the dough does not spread, you can place them fairly close to one another.
I use one baking sheet per one batch, and two baking sheets when I bake a double batch. Which is much better and convenient as both baking sheets fits into the oven on the center rack.
Imagine the smell of these Cheddar and Chive Biscuits baking ! Absolutely wonderful and as soon as my family catches even a whiff of the smell, they’re in the kitchen – dogs included 😉 .
Therefore, for me, it is better to bake a double batch as it seems we have an appetizer to an appetizer, if you know what I mean. Half eaten warm straight off the baking sheet and half when the Biscuits are cooled and served as it is meant to.
*I am including a photo of the Black Pepper Sauce I use, as I am not sure whether these are available world wide, and wanted to give you a look at the packet in case you know of something similar to use, or at least give you an idea. I use the Powder as is, dry from the packet – not mixed with a cup of Boiling Water as stated on the pack.*
Serve with Dips or Cheese Balls . Recipe for the Cheese Ball as shown in the photos can be found HERE.
- 1 1/2 cups Flour
- 1 packet Black Pepper Sauce Powder see note below
- 1/2 cup Cheddar Cheese finely grated
- 1 TB Fresh Chives finely chopped
- 1/2 cup Olive Oil
- 1 Egg Yolk
- 1/3 cup Water
Pre-heat the oven to 180 deg C (350 deg F) – line a baking sheet with baking paper or spray with cooking oil. (you can also wait and pre-heat the oven after step 3)
Mix together the Flour, Sauce Powder, Cheese and Chives in a medium mixing bowl
In a separate small mixing bowl, beat together the Olive Oil, Egg Yolk and Water – add to the Flour mixture and mix well – knead until smooth (about 2 minutes) – roll into one long roll, wrap with plastic wrap and chill at least 30 minutes
Unwrap the dough and roll out on a lightly floured base to a 5mm thickness – use a 2.5cm (1 inch) cookie cutter and cut out – place on the baking sheet and bake 20 – 25 minutes or until golden – cool completely on a cooling rack
NOTE: *See photo in post of the Black Pepper Sauce I use, as I am not sure whether these are available world wide, and wanted to give you a look at the packet in case you know of something similar to use, or at least give you an idea. I use the Powder as is, dry from the packet – not mixed with a cup of Boiling Water as stated on the pack.*
Total time excludes chilling time