It is finally spring here in Maine! (And BOY did we earn this spring after a long hard winter and a spring that took until now to arrive!) While there isn't much fresh food to be had in our garden yet, those first signs of deliciousness have started popping up. Namely, chives and fresh eggs! A taste of things to come. These biscuits are the perfect accompaniment to our fresh backyard eggs.
1 1/2 cup unbleached flour (I pretty much always use King Arthur)
1/2 cup cornmeal
1 T baking powder
1/2 tsp baking soda
1/4 tsp salt
6 T unsalted butter
3/4 cup milk
1/4 cup chopped chives
1/2 cup grated cheddar cheese
1 egg (for brushing)
Preheat oven to 450 degrees. Mix dry ingredients (flour, cornmeal, baking soda, baking powder, salt). Use a pastry cutter, butter knives or forks to cut in butter, working it until butter is pea sized. Gently stir in milk (don't overmix!) Fold in chives and cheddar. Fold the mixture a few times until it holds together.
On a well floured surface, roll dough out to about 1/2 inch thick. Cut with a round 3 inch cookie or biscuit cutter and place onto cookie sheets. Beat the egg and lightly brush each biscuit. (It gives it a nice sheen & color.)
Bake 12-15 minutes until golden.
Serve with some chive scrambled eggs (and some fresh greens and radishes if you're already harvesting/finding them) and enjoy!