Skip to content


makes 36 biscuits

•    9 cups all-purpose flour
•    2 Tbsp baking powder
•    2 Tbsp granulated sugar
•    3/4 tbsp baking soda
•    3/4 tbsp salt
•    1 pound cold butter, cubed
•    4 cups shredded extra-old cheddar cheese
•    3/4 cup finely chopped fresh chives
•    4 cups plain yogurt

In bowl, whisk together flour, baking powder, sugar, baking soda and salt. Using pastry cutter, cut in butter until mixture resembles coarse crumbs. With fork, stir in cheese and chives; stir in yogurt to form soft dough.

On lightly floured surface, gently knead dough 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds.

Bake on parchment paper–lined baking sheet in centre of 425°F (220°C) oven for 12 to 14 minutes or until golden. Serve warm. (Make-ahead: Store in airtight container for up to 24 hours; warm in 350°F/ 180°C oven for 5 minutes.)

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: