Cheddar and Chives Biscuits

THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

Sturdy yet still soft, these savory Cheddar and Chives Biscuits are perfect for mornings where you need a filling meal. Whether you are taking it to go in an open-face breakfast sandwich or smothering it in gravy, you’ll be happy and full.

Jump to Recipe

Savory Breakfast Craving

Since I was diagnosed with ulcerative colitis, breakfast has become my favorite and most important meal of the day. However, I have gone through some changes in what works best for me.

In the beginning, sweet breakfasts made me feel the best. They filled me up, satisfied my taste buds, and did not cause me any problems. Whenever I tried to change it up with a savory option, like scrambled eggs, I would experience really bad heartburn.

But after getting back on food after my second big flare, that sugary sweetness in the morning did nothing for me. I wanted savory and I wanted it bad. One of my main complaints with my experience of SCD is the lack of savory baked goods. With a few exceptions, most of the stuff I have tried turns out sweet. So I started experimenting. And the Cheddar and Chives Biscuits were born.

Cheddar and Chives Biscuits Instructions

First, you’re going to mix the almond flour, coconut flour, baking soda, salt, and pepper together in a large bowl. Next, you’re going to grate frozen butter into the mixture.

Bowl with grated frozen butter and biscuit ingredients.

After grating the butter into the flour mixture you add some honey and then cut in the butter until the mixture resembles a coarse meal.

“Cutting in” the butter is basically like mashing potatoes only you are trying to combine the butter into the flour mixture. You can use a pastry cutter, a potato masher, or my favorite cheap option, two forks. This is what it is supposed to look like.

Bowl with two forks in it and a dry coarse biscuit mixture.

Now you get to throw in some green.

Fresh chopped chives in a tablespoon sitting on a cutting board.

Just add in the shredded cheese and chives and toss to combine.

Cheddar cheese and chives tossed into Cheddar and Chives Biscuits flour and butter mixture.

Add in the wet ingredients next:  the yogurt, french cream, and coconut milk. Mix with a spatula until combined. It will be pretty thick and fairly dry, with no excess liquid.

Cheddar and Chives Biscuits dough in a bowl.

Now the dough is ready to be popped into the oven. Drop 1/4 cup rounds onto a baking sheet lined with parchment paper or a non-stick baking mat. I use a Real Simple® Professional Silicone Baking Mat. It is awesome. I was getting so tired of feeling like I was starting an art project every time I was in the kitchen. Now I just plop it down and get to business.

A baking sheet with raw biscuits on it and a measuring cup.

Bake at 350 degrees Fahrenheit for 20-30 minutes or until slightly brown. These turn out best if you let them cool in the oven after you have turned it off. This crisps them up a bit and makes them a little more sturdy as well. And you’re finished!

Baked Cheddar and Chives Biscuits on a baking sheet.

Cheddar and Chives Biscuits Recipe Notes

Ta-da! Now onto a couple of recipe notes.

Coarse Sea Salt

The first time I made these successfully, I used a really coarse hard sea salt. I initially was turned off by how it did not incorporate into whatever I was making. But in the Cheddar and Chives Biscuits, it ended up working. The second time I made these I used a different type of salt and I really missed those bursts of crystalized salty goodness that were present in the first. So I recommend using a really coarse and hard sea salt if you have it.

Substitutions

For those of you who are tempted to make these but

  • Are not on a restricted diet
  • Have zero time to make your own yogurt or french cream
  • Don’t even want to try to make your own yogurt or french cream

Here is my advice to you:

  • Substitute plain greek yogurt for homemade
  • Use sour cream in place of french cream.

I can’t guarantee that it will work because I honestly don’t want to bake something I won’t be able to eat. That is the literal definition of torture in my book.

However, using greek yogurt and sour cream will not interfere with the chemical reactions that help make the final product.

Make a Breakfast Sandwich

My favorite way to eat these at breakfast time is in a Sausage, Egg, and Cheese Breakfast Sandwich. Actually, it is the only way I eat them because it is so good I haven’t tried other ways. Check out that post to see how it’s done.

Cheddar and Chives Biscuits

Sturdy yet still soft, these savory biscuits are perfect for mornings where you need a filling meal. Whether you are taking it to go in an open-face breakfast sandwich or smothering it in gravy, you’ll be happy and full.
Servings 12
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 teaspoons and 1/4 baking soda
  • 3/4 teaspoons coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons butter frozen and grated
  • 1 tablespoon honey
  • 1/2 cup cheddar cheese grated
  • 2 tablespoons chives freshly chopped
  • 1/2 cup yogurt SCD or plain commercial brand
  • 1/2 cup french cream or sour cream
  • 1/2 cup coconut milk

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a non-stick baking mat.
  • In a large bowl, mix the flours, baking soda, salt, and pepper together.
  • Cut in the grated butter and the honey until the mixture resembles coarse meal.
  • Add the shredded cheese and freshly chopped chives and toss to combine.
  • Add the yogurt, french cream, and coconut milk and mix with a spatula until combined.
  • Drop dough in 1/4 cup rounds onto prepared baking sheet. Bake at 350 degrees Fahrenheit for 20-30 minutes or until slightly golden-brown. I like to turn the oven off after they are done and keep them in the oven as it cools. This helps crisp them up some.

Notes

If you are not following SCD and don’t want to make your own yogurt or french cream, you should be able to get the same results by using a plain commercial yogurt brand and sour cream.
Also, using really coarse and hard sea salt provides an extra nice burst of flavor for your taste-buds.
Author: Megan Wells
Course: Breakfast

Join the Conversation

  1. I’m super disappointed that this isn’t SCD despite the comments seeming to indicate it would be. Normally, I would figure out a substitute for an ingredient I can’t have, but I just don’t think it would be worth experimenting with this one.

    1. Hi Bonnie,
      I’m sorry this is disappointing to you. I am no longer on the SCD diet but I created this when I was on it so it should be okay and all the ingredients are listed on the legal list. I didn’t explain the yogurt and French cream in the post very well but commercial yogurt is illegal because brands often include a strain of bacteria that can cause GI problems and there is no way to know if they fermented the yogurt for 24 hours, making it lactose-free. But homemade yogurt is legal and is extremely simple to make. Homemade SCD French cream is made from heavy whipping cream and the finished product is very similar to creme-fraiche and sour cream (only less sour). Both are SCD legal if made properly and are a big staple in the SCD diet, especially for cooking and baking.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
Copyright © 2021 Meg is Well. All rights reserved.
Close