Preheat oven to 425°. Put flour, baking powder, and salt, in the bowl of an electric mixer with the paddle attachment. With the mixer on low, add butter and mix until butter and flour mixture form pea-sized clumps.
Combine buttermilk and egg in a bowl or cup. While the mixer is still on low, add buttermilk mixture with a single pour, and mix until moistened. Finally, add cheddar, chives, and garlic powder and mix -- still on low -- until roughly combined.
Dump dough out onto a floured surface. Knead a few times, until dough comes together. Roll out dough into a rectangle, about 5 x 10 inches. Using a sharp, floured knife, cut to create rectangles or triangles. Transfer to a baking sheet lined with parchment paper. Brush biscuits with egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until tops are browned and biscuits are cooked through.
To make honey butter, combine honey and room temperature butter. Cover, seal, and refrigerate until ready to use.
Serve immediately with honey butter.
Line a large sieve or colander with two layers of damp cheesecloth. If you do not have cheesecloth on hand, you may use paper towels instead. Place sieve over a bowl and set aside.
In a medium saucepan, heat milk, cream and salt until the mixture reaches a boil. Take saucepan off the heat, and stir in vinegar. Over the next minute, curds will form, separating themselves from the liquid (the whey).
Using a slotted spoon, transfer curds to cheesecloth, and allow to strain. The longer you strain, the thicker the cheese will be. When it has reached your desired consistency, transfer to a container, and store for up to five days.
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Ingredients
Directions
Preheat oven to 425°. Put flour, baking powder, and salt, in the bowl of an electric mixer with the paddle attachment. With the mixer on low, add butter and mix until butter and flour mixture form pea-sized clumps.
Combine buttermilk and egg in a bowl or cup. While the mixer is still on low, add buttermilk mixture with a single pour, and mix until moistened. Finally, add cheddar, chives, and garlic powder and mix -- still on low -- until roughly combined.
Dump dough out onto a floured surface. Knead a few times, until dough comes together. Roll out dough into a rectangle, about 5 x 10 inches. Using a sharp, floured knife, cut to create rectangles or triangles. Transfer to a baking sheet lined with parchment paper. Brush biscuits with egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until tops are browned and biscuits are cooked through.
To make honey butter, combine honey and room temperature butter. Cover, seal, and refrigerate until ready to use.
Serve immediately with honey butter.
Line a large sieve or colander with two layers of damp cheesecloth. If you do not have cheesecloth on hand, you may use paper towels instead. Place sieve over a bowl and set aside.
In a medium saucepan, heat milk, cream and salt until the mixture reaches a boil. Take saucepan off the heat, and stir in vinegar. Over the next minute, curds will form, separating themselves from the liquid (the whey).
Using a slotted spoon, transfer curds to cheesecloth, and allow to strain. The longer you strain, the thicker the cheese will be. When it has reached your desired consistency, transfer to a container, and store for up to five days.