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White Cheddar Cranberry Biscuits with Chives

These are the fluffiest, tastiest, biscuits that are perfect for any cold snowy morning.

They are an adaptation from Joanna Gaines JoJo Biscuit recipe that I wanted to spice up. It all started when I scored an awesome Costco find that was a white cheddar cranberry block of cheese. I knew I wanted to add it to everything and biscuits seemed like a good start! It was sightly crumbly, fairly mild with these pops of cranberry that were so delicious! The chives I threw in at the end, because I love a hint of onion flavor, and that extra bright green color makes it so pretty. (Ill take any extra pops of color in food during the winter months-- it can be so dull with lots of fruits and vegetables out of season!) Whatever you do, make sure to smother them in a generous layer of the egg wash/buttermilk mixture and immediately top with a thick course salt. I recently discovered Maldon Sea Salt Flakes (thank you Chrissy Teigen) and I'm not sure I'll go back to anything else. They're amazing.


4 C self-rising four

2 TBS baking powder

1 tsp baking soda

1/4 tsp black pepper

3 sticks salted butter, cold, and cut into 1/2 inch pieces

2 large eggs, beaten, plus one more for brushing

1 1/2 C buttermilk, pus 1 TBS for brushing

1/3 C white cheddar cranberry cheese (cheddar cheese will taste delicious too!)

2-3 TBS chopped chives


  1. Preheat oven to 400 degrees.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and black pepper. Add butter and cut into the flour with a pastry blender. you want pea size pieces

  3. Add your cheese and chives. stir to combine.

  4. Stir in beaten egg until combined. Then stir in the 1 1/2 C of buttermilk until the dough comes together. If it's still dry, add 1 TBS of buttermilk at a time until its the right consistency.

  5. Lay out your pastry cloth, set your 'base' by rubbing a generous amount of flour into the fabric in circular motions. Sprinkle some more over the top--don't rub this round in-- and put your biscuit dough down on top.

  6. Use your hands and press it down until its about 1/2 inch thick

  7. Use a 2 3/4-inch round cookie cutter to cut out your biscuits and transfer to a baking sheet.

  8. In a small cup mix the egg with the 1 TBS of buttermilk. Generously brush the mixture on top of the biscuits and top with course sea salt.

  9. Bake for 15 - 20 minutes

*Biscuits are best eaten the day of, so there's your excuse to eat them all in case you needed it ; )

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