BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHIVE AND SESAME BISCUIT

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One of our original recipes since opening in 2004. We converted our cream scone recipe to make these savory cheese biscuits. Good for breakfast or to go along wth dinner. A flavored honey can bring it home!

Ingredients:

  • 2 cups all-purpose flour

  • 2 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1/2-3/4 cup sharp-aged cheddar cheese*, grated, cold
  • 1 tablespoon chives
  • 1 tablespoon sesame seeds
  • 6 tablespoon salted butter, cold and grated or cut in small pieces
  • 1 egg lightly beaten
  • ¾ cup heavy cream
  • As needed egg wash, sesame seeds for tops

    *using a sharp, aged cheddar will flavor well so you may use less. Use smaller number.

Method:

Combine flour, sugar, baking powder and salt in a large bowl; add and stir in cheese, chives and measured sesame seeds; cut in butter until crumbly*; blend egg and cream together and fold into flour mixture; stirring together gently; press together with floured hands. Turn out onto floured surface.  Knead & shape into a circle; cut circle into half and half again until you reach your desired size wedge; brush biscuits with egg wash before baking; sprinkle sesame seeds over biscuit tops; bake convection if you have it at 400ºF for approximately 15 – 20 minutes, until golden brown on top and bottom.

*Cutting in fat to flour mixtures requires a little skill–the trick is to keep the fat cold, so work quickly if using fingers (may be too warm); alternative is to cut in with pastry blender or two knives; and another way, best done with frozen fat, run it over large holes in a standard grater. Keeps cold when working fast!

To make egg wash: blend /scramble with a fork one egg with 1 tablespoon water. Brush onto tops of the raw biscuits. Sprinkle with seeds, if using. This will brown the tops while giving a little shine.






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