I recently bought a quart of kefir to use in a cake recipe but as it didn’t call for much, I had a lot leftover. I’m not one to drink it plain so what to do with all that leftover kefir…
Scouring the internet for ideas, I happened upon a recipe for kefir cheddar biscuits. They are so delicious and easy to make, and, I was able to use an entire cup of my leftover kefir.
Kefir is a fermented tangy and creamy dairy drink that is probiotic-rich. It has a thicker consistency than milk, and thinner than yogurt. I was happy to find that Green Valley offers a lactose free version.
This recipe is pretty straightforward and can be made the morning you want to serve them if you have an hour to spare. Otherwise you can make them in advance and freeze them to serve later.
These savory biscuits can be served for breakfast with eggs and bacon, with a salad for lunch, or as part of your barbecue dinner. A few pats of butter on warm split biscuits is divine.
Cheddar Biscuits with Kefir
16
servingsAdapted from Buttered Side Up blog
Ingredients
2 1/4 cups (330g) all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon + a dash of Morton kosher salt, or 1/2 teaspoon fine sea salt
6 ounces sharp cheddar, coarsely shredded
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1 stick (113g, 4 ounces) lactose free lightly salted butter such as Green Valley (or regular butter)
1 cup lactose free whole milk plain kefir (or regular kefir)
Directions
- Set oven rack in the middle and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place flour, sugar, baking powder, baking soda, garlic powder, paprika, pepper, and salt in a food processor. Pulse until well combined. Add butter (cubed) and pulse until the mixture looks like coarse sand. Transfer to a large mixing bowl. Stir in cheese, parsley, and chives and toss to coat with flour mixture. Pour in kefir and mix briefly to form a shaggy dough.
- Transfer dough to a clean, lightly floured work surface and knead gently a few times to evenly moisten the dough. Pat into 7×8-inch rectangle. Slice into 16 biscuits.
- Place biscuits on baking sheet. Bake in preheated oven for about 25 minutes (check after 20 minutes) until the biscuits are golden and a toothpick inserted in the center of a biscuit comes out clean.
- Transfer biscuits to a wire rack to cool slightly. Split warm biscuits and serve with butter. Alternatively you may split the biscuits and toast in the toaster oven until crispy and browned.
Notes
- Biscuits may be frozen for a couple of months.