Cheese, Chive & Sriracha Biscuits


Biscuits are great served alongside your favourite brunch dish or swapped into most recipes that call for bread, burger buns, or English muffins, this recipe can be used in countless ways!


2 ½ cups (625 ml) all-purpose flour

1 tbsp (15 ml) white sugar

1 tbsp (15 ml) baking powder

1 tsp (5 ml) salt

5 tbsp (75 ml) unsalted butter, frozen

2 ½ cups (625 ml) grated Gruyere cheese

¼ cup (60 ml) finely chopped fresh chives

1 cup (250 ml) 2% or whole milk

2 tbsp (30 ml) Sriracha hot sauce

Preheat the oven to 425F (220C) and line a baking sheet with parchment paper. In a large bowl whisk together the flour, sugar, baking powder, salt. Use the large holes of a cheese grater to grate the frozen butter into the dry ingredients. Crumble the grated butter and flour together with your fingers until the mixture resembles pea-size crumbles. Fold in the cheese and chives. Add them ilk and Sriracha and mix to form a dough.

On a lightly floured surface, roll out the dough until it is about 1 inch (2.5 cm) thick. Use a 2- to 3- inch (5 to 8 cm) cookie cutter to cut out 4 or 5 biscuits. Place the biscuits on the prepared baking sheet and bake for 12 minutes, or until golden brown. A toothpick inserted into the centre of a biscuit should come out clean. Allow to cool for 5 minutes before serving.

 

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!