30 December 2014

Brunchy biscuits and clever links

'Tis the season for long, slow brunches with friends and family.  I love making things that can be prepped ahead (see links below), and I especially love these cream cheese biscuits fresh from the oven (though they also freeze and reheat perfectly well). Plan ahead to make the most of your holiday laziness this weekend!

Cream Cheese + Chive Biscuits

Makes about 25 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly chopped chives
4 tablespoons cold unsalted butter, cut into piece
1/2 cup cream cheese
3/4 cup buttermilk

Preheat oven to 450 degrees F.

In a large bowl, combine flour, baking powder and soda, salt and chives, stirring well to coat. Using your hands, add the butter and mix until coarse crumbles form. Add in the cream cheese and combine with a wooden spoon it until there are a few larger chunks of cream cheese and it's worked into the flour.

Add the buttermilk and stir until it is just combined. Over mixing will yield a less fluffy biscuit. Add some flour to your work space and place the dough on top. I sprinkle some additional flour on top of the dough, then use my hands and pat it into a circle that is about one inch thick. Take a biscuit cutter or the (clean) lid to Mason jar and cut the biscuits into rounds. Place on a parchment-lined baking sheet. Bake for 10-12 minutes, until slightly golden. These are best served warm when the cream cheese is still soft.

Goes well with some brilliant ideas from around the web:

This Roasted Vegetable Queso Frittata on Buzzfeed, of all places!

These whimsical Eggs in a bacon cup from The Midnight Baker

I also recommend a good, thorough browse through this lovely collection of brunch cocktails from Delish.