Excerpts
A Delicious Biscuit Recipe from Milk Bar: Kids Only
Christina Tosi shares a cheddar chive biscuit recipe for Easter
Christina Tosi is the two-time James Beard Award-winning chef and owner of Milk Bar. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon.
Dedicated to the next generation of young bakers, Milk Bar: Kids Only presents more than eighty-five fun and empowering recipes to inspire imagination in the kitchen. Below Christina shares a cheddar chive biscuit recipe that’s just in time for Easter! This recipe and the included children’s books are perfect for the whole family. And if you’re looking for more activity and children’s books, head over to Brightly to find recommendations for Easter.
If I could have breakfast with one “superhero,” it would be the Easter Bunny. That’s mostly because I have several questions for him/her/them—questions such as “How did ONE bunny get the gig of delivering baskets of candy to kids all over the world, and where do I apply for the job?” “Do you get to take the extra candy home with you?” “Why did you start this whole ‘dyeing eggs’ thing—I am into it, but I’m curious!” “Are your feet really lucky? If so, why?”
I would serve Dr. Bunny—the title is a professional courtesy—these
cheesy, flaky, butter-packed, savory, green-flecked chive biscuits because I know Doc likes grass. I’ve seen the baskets!
CHEDDAR CHIVE BISCUITS
Makes 24 biscuits
INGREDIENTS
3 cups flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ sticks (12 tablespoons)
unsalted butter, cold, cut into ¼-inch cubes (yes, these are tiny, but you can do it!)
1¼ cups heavy cream
½ cup shredded cheddar cheese
2 tablespoons chopped chives or green onions
EQUIPMENT
baking sheet
baking spray
mixing bowls
measuring cups + spoons
ruler
1½-inch-wide round cookie cutter
fridge
oven
oven mitts
PREP!
Coat the baking sheet with baking spray.
COMBINE AND MIX!
In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the butter and pinch with your fingers, working until you no longer see chunks of butter, about 2 minutes. You will have a shaggy mixture.
STREAM THE CREAM!
Add the cream and mix gently with your hands to start. Once the cream is incorporated, pour in the cheese and chives, and start pressing and
squeezing with your hands to bind the dough together.
ROLL AND CUT!
Dust a clean, dry section of your countertop with flour. Form your dough into a rectangle; the important part is that it ends up ½ inch thick (use a ruler!). Use the 1½-inch cookie cutter to cut out your biscuits. Smoosh together your leftover scraps, flatten again, and cut more biscuits, continuing this process until all the dough is used.
CHILL!
Place the biscuits on the prepared baking sheet and put in the refrigerator to chill for 30 minutes. Meanwhile, set your oven to 425°F.
BAKE!
Bake at 425°F for 12 minutes, or until the biscuits are golden brown at the edges. Using oven mitts, remove the baking sheet from the oven and let the biscuits cool on the sheet. These are best served warm, but you can also stash them in an airtight container for up to 3 days.
Reprinted from Milk Bar: Kids Only © 2020 by MomoMilk, LLC. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © 2020 by Henry Hargreaves.
Download the whole recipe here and discover more of her cookbooks as well as children’s books for Easter below. And head over to Brightly for even more Easter reading!
