Light and cheesy savoury biscuits, with pops of bright mustard flavour, these are wonderful when spread with lashings of butter. Serve alongside bowls of soup or stew for a comforting meal. If so inclined, do make a double batch, as they freeze remarkably well.
Preheat the oven to 400 °F. Place a rack in the centre of the oven. Line a baking sheet with parchment paper.
Combine the dry ingredients (all-purpose flour to pepper) in a large bowl.
Cut in the butter using a pastry blender, or use your fingers, until the mixture resembles coarse meal, but be sure to leave some large pea-size bits of butter, too.
Stir in 1 cup (250 mL) of the cheddar and the chives.
In a medium bowl, whisk together the egg and soured milk.
Pour over the dry ingredients, stirring with a wooden spoon just until a soft dough forms.
Turn the dough out onto a lightly floured surface and pat into a circle about 1-inch thick.
Cut out 12 biscuits using a 2 1/2 -inch cutter, re-rolling the trimmings if necessary.
Arrange the biscuits on the prepared baking sheet.
Brush the tops lightly with the egg, sprinkle with remaining cheese and a few mustard seeds.
Bake for 5 minutes, then turn the heat down to 375 °F and bake another 10-12 minutes until the biscuits are golden and the cheese has melted.
Let cool on a wire rack.
Use shredded Swiss or Gruyère instead of the cheddar.
Use dill instead of chives.
To make soured milk or cream, add 1 Tbsp lemon juice to 1 cup milk or half and half.
Serving Size 106 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.