Cheese Straw Biscuits

We know how much you love our classics. Some of you spend all year looking forward to your favorites on our seasonal menu. But once in a while, we like to try something new. This summer we added these Cheese Straw Biscuits with a side of Tomato Chutney Mustard Butter to our lunch menu and they were an instant hit. We borrowed the recipe from one of our favorite publications, Garden & Gun. If you missed them this summer, we’re sharing the recipe here so you can enjoy them at home. Let us know what you think!

CHEESE STRAW BISCUITS

4 1/2 c. sifted all-purpose flour

1 1/2 T. baking powder

1 t. baking soda

1 t. sugar

1 T. dry mustard

2 1/2 t. kosher salt

1 t. garlic powder

1/2 t. cayenne

3/4 c. cold, unsalted butter (cut into small cubes)

8. oz. extra sharp cheddar (freshly shredded)

1 3/4 c. buttermilk

TOMATO CHUTNEY MUSTARD BUTTER

1/2 c. salted butter, softened

1/4 t. dry mustard

2 T. tomato chutney

1 T. grainy Dijon mustard

FOR THE BISCUITS

Preheat over to 425F

Line a baking sheet with parchment paper.

Combine all dry ingredients in a food processor with a sharp blade. Pulse 2-3 times to combine.

Sprinkle layer of cold butter pieces over the mixture and toss with your hands or spoon until all of the pieces are lightly floured.

Pulse 10-12 times until the mixture resembles coarse meal.

Sprinkle the shredded cheese over the mixture in batches, tossing as before after each addition to coat with flour until you’ve added all the cheese.

Pulse 2-3 times to distribute cheese throughout.

Transfer the mixture to a large mixing bowl and make a well in the center.

NOTE : All of the above can also be done with your hands or a pastry cutter.

Pour the buttermilk into the well and fold the flour into the buttermilk with a spatula until the dry ingredients are just moistened and no liquid remains. (The dough will look a mess - but it’s good!)

Turn the dough out onto a lightly floured work surface and knead about a dozen times or until the dough comes together (flouring hands and surface when needed).

Roll dough into a 1/2 inch thick rectangle. Fold in one short side of the dough up and over the center the rectangle and the other short side of the dough up and over the first.

Roll the dough again into a 1/2” rectangle. Repeat and fold and roll to create a 1/2” thick rectangle.

Cut out the biscuits with a 2 1/2”-3” round biscuit cutter, pressing straight down without twisting, (or cut the dough into squares with a chef’s knife, cutting straight down instead of slicing). Note: Twisting or slicing flattens the edges of the biscuits, impeding their rise in the oven).

Place the biscuits close together on the baking sheet for a higher rise, or with room between for a wider spread.

Brush tops with buttermilk, if desired.

Bake 15-18 minutes or until biscuits have risen and tops are golden.

Transfer biscuits to a wire rack to cool at least 5 minutes.

To make the Tomato Chutney-Mustard Butter…

Beat butter and dry mustard with an electric mixer on high speed for a few minutes until light and fluffy.

Gently stir in chutney and mustard. Transfer to a small bowl, cover and chill until ready to serve.