Apparently Marc Forgione (Season Three Iron Chef Winner) got his cooking skills from his dad. His father, Larry, was a culinary legend who revolutionized American-style cooking in the ‘70s and ‘80s. Marc recently shared with T-fal (a brand I’m addicted to, by the way) one of his favorite Thanksgiving traditions: his father’s classic Chedder-Chive Biscuits.
Marc recommends serving these golden delicious biscuits during the holidays and using them to mop up all of the gravy on your plate. I can’t help thinking the chef’s onto something here!
Serve warm or drizzle with a pinch of honey as the perfect sidekick to your Turkey.
Cookie and Biscuit Tip Extraordinaire: Use the wonderful burn-proof T-fal AirBake Cookie Sheet as the best way to achieve guaranteed no-burn biscuits and cookies.
Larry’s Cheddar-Chive Biscuits
Makes 24 biscuits
3 cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon granulated sugar
2-1/4 teaspoon kosher salt
1/2 cup grated cheddar cheese
1 bunch chopped chives
2-1/2 cup heavy cream
Warm honey, for serving, optional
- Preheat the oven to 350 degrees; position the rack in the middle. In a large bowl, whisk together all the flour, baking powder, sugar, and salt until thoroughly combined. Stir in the cheese and the chives. Add the heavy cream and mix or knead until loose dough forms. Do not over-knead.
- Turn the dough out onto a well floured surface and, using a rolling pin, roll out the dough to about 3/4-inch thickness. Using a 2-inch biscuit cutter, cut the dough into biscuits. Transfer the biscuits to a greased cookie sheet and bake about 18-20 minutes, or until golden brown. Serve warm with a drizzle of honey.
Here I go with my soup fetish again, but I can’t help thinking how AMAZING these biscuits would be with potato soup.
Amazing T-fal AirBake Cookie Sheets and Pizza Pans: