Cheddar-chive biscuits

Cheddar-chive biscuits

Weisenberger Mills grinds premium flours and cornmeals and grits in
Midway. Kenny's Farm cheeses are made in Austin, Ky., and widely
distributed in both stores and at farmers markets. Mansion manager
Ann Evans serves these with sweet clove butter. Mix 1 stick of
softened butter with 1 teaspoon brown sugar and 1/4 teaspoon ground
cloves. Spread on biscuits; top with country ham.

3 cups Weisenberger flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup chopped fresh chives
5 ounces Kenny's cheddar cheese, grated
2 cups heavy cream

Heat oven to 400 degrees.

Whisk together the flour, baking powder, sugar and salt. Stir in the
chives and grated cheddar cheese. Stir in the cream with a fork until
a sticky dough forms. Turn dough out on a well-floured work surface.
Knead a few times until dough comes together. Pat out into a 1/2-inch
thick rectangle. Cut with a biscuit cutter. Place on baking sheet,
brush with a little more cream and bake until golden brown, about 20
minutes. Serve hot.

Makes 15 to 20 biscuits, depending on size of your cutter.