{"id":41091,"date":"2025-12-16T16:08:33","date_gmt":"2025-12-16T21:08:33","guid":{"rendered":"https:\/\/edsmith.com\/fr\/?post_type=recipe&p=41091"},"modified":"2026-02-12T18:30:10","modified_gmt":"2026-02-12T23:30:10","slug":"biscuits-au-babeurre-au-cheddar-et-a-la-ciboulette","status":"publish","type":"recipe","link":"https:\/\/edsmith.com\/fr\/recipe\/biscuits-au-babeurre-au-cheddar-et-a-la-ciboulette\/","title":{"rendered":"Biscuits au babeurre, au cheddar et \u00e0 la ciboulette"},"content":{"rendered":"
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Biscuits au babeurre, au cheddar et \u00e0 la ciboulette<\/h2><\/div>\n
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\n
\"Biscuits<\/div>\n
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\n<\/path><\/g><\/g><\/svg><\/span> \u00c9pingler la recette<\/a>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Imprimer la recette<\/a>\n\n<\/div>\n<\/div>\n\n
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Dor\u00e9s, feuillet\u00e9s et riches en saveurs sal\u00e9es. Ces biscuits au babeurre, au cheddar et \u00e0 la ciboulette sont tout ce qu\u2019un biscuit devrait \u00eatre; croustillants et dor\u00e9s \u00e0 l\u2019ext\u00e9rieur, tendres et feuillet\u00e9s \u00e0 l\u2019int\u00e9rieur. Le cheddar fort et la ciboulette fra\u00eeche conf\u00e8rent une saveur audacieuse \u00e0 cette recette simple et facile, id\u00e9ale pour le brunch, accompagner des soupes r\u00e9confortantes, ou se d\u00e9guster en collation chaude et beurr\u00e9e directement sortie du four.<\/div>\n
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Temps de pr\u00e9paration <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Temps de cuisson <\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Temps total <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Portions <\/span>12<\/span><\/div><\/div>\n
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Ingr\u00e9dients
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  • 2\u00bd<\/span> tasses<\/span> (591 mL) de farine tout usage, tamis\u00e9e et aras\u00e9e<\/span><\/li>
  • 2\u00bd<\/span> c.<\/span> \u00e0 soupe (37 mL) de poudre \u00e0 p\u00e2te E.D.SMITH\u1d39\u1d30<\/span><\/li>
  • 1<\/span> c.<\/span> \u00e0 soupe (15 mL) de sucre granul\u00e9<\/span><\/li>
  • \u00bd<\/span> c.<\/span> \u00e0 th\u00e9 (2,5 mL) de sel fin de mer<\/span><\/li>
  • 4<\/span> oz.<\/span> (115 g) de beurre non sal\u00e9, refroidi au cong\u00e9lateur pendant 15 minutes<\/span><\/li>
  • 3<\/span> oz.<\/span> (85 g) de cheddar extra-fort, r\u00e2p\u00e9 (environ \u2154 tasse \/ 157 mL)<\/span><\/li>
  • 2<\/span> c.<\/span> \u00e0 soupe (30 mL) de ciboulette finement hach\u00e9e<\/span><\/li>
  • 1\u00bc<\/span> tasse<\/span> (310 mL) de babeurre, divis\u00e9<\/span><\/li><\/ul><\/div><\/div>\n

    Pr\u00e9paration
    <\/div> <\/h3>

    Pr\u00e9parer la p\u00e2te<\/h4>
    • Pr\u00e9chauffer le four \u00e0 425 \u00b0F (218 \u00b0C). Tapisser une plaque \u00e0 p\u00e2tisserie \u00e0 rebord de papier parchemin.<\/div><\/li>
    • Dans un grand bol \u00e0 m\u00e9langer, fouetter ensemble la farine, la poudre \u00e0 p\u00e2te E.D.SMITH\u1d39\u1d30, le sucre et le sel.<\/span><\/div><\/li>
    • R\u00e2per le beurre r\u00e9frig\u00e9r\u00e9 sur le m\u00e9lange de farine \u00e0 l\u2019aide des plus grands trous d\u2019une r\u00e2pe \u00e0 quatre faces. Ajouter le fromage r\u00e2p\u00e9 et la ciboulette hach\u00e9e. M\u00e9langer d\u00e9licatement le tout du bout des doigts, en enrobant le beurre et le fromage de farine et en s\u00e9parant les \u00e9ventuels grumeaux.<\/div><\/li>
    • Faire un puits au centre et verser 1 tasse (250 mL) + 2 c. \u00e0 soupe (30 mL) de babeurre. M\u00e9langer avec une cuill\u00e8re en bois jusqu\u2019\u00e0 ce que la p\u00e2te se forme.<\/div><\/li><\/ul><\/div>

      Fa\u00e7onner les biscuits<\/h4>
      • Renverser la p\u00e2te sur une surface l\u00e9g\u00e8rement farin\u00e9e. P\u00e9trir 3 \u00e0 4 fois juste pour la mettre en forme.<\/div><\/li>
      • Aplatir ou rouler la p\u00e2te en un rectangle d\u2019environ 2,5 cm (1 po) d\u2019\u00e9paisseur. Plier la p\u00e2te comme une lettre : plier un tiers vers le centre, puis plier le tiers oppos\u00e9 par-dessus.<\/div><\/li>
      • Aplatir ou rouler \u00e0 nouveau jusqu\u2019\u00e0 une \u00e9paisseur de 2,5 cm (1 po). Utiliser un emporte-pi\u00e8ce \u00e0 biscuits de 6,5 cm (2\u00bd po) l\u00e9g\u00e8rement farin\u00e9 pour d\u00e9couper des ronds directement dans la p\u00e2te, sans le faire pivoter.<\/div><\/li>
      • Transf\u00e9rer les biscuits sur la plaque \u00e0 p\u00e2tisserie pr\u00e9par\u00e9e. Rassembler et rep\u00e9trir les retailles de p\u00e2te pour d\u00e9couper les biscuits restants.<\/div><\/li>
      • Badigeonner le dessus avec les 2 c. \u00e0 soupe (30 mL) de babeurre restantes.<\/div><\/li><\/ul><\/div>

        Cuire et servir<\/h4>
        • Cuire au four pendant 15 \u00e0 18 minutes, ou jusqu\u2019\u00e0 ce que les biscuits soient dor\u00e9s.<\/div><\/li>
        • Servir chaud, avec du beurre si d\u00e9sir\u00e9.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Trucs
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            \n
          • Conseils pour la farine : Mesurer pr\u00e9cis\u00e9ment la farine et la r\u00e9partir sur le plan de travail pour qu\u2019elle absorbe l\u2019humidit\u00e9 et facilite l\u2019\u00e9talement.<\/li>\n
          • Pliage pour le feuilletage : L\u2019\u00e9tape du pliage cr\u00e9e des couches naturelles pour cette texture feuillet\u00e9e convoit\u00e9e.<\/li>\n
          • Conservation des restes : Bien que les biscuits soient meilleurs frais, ils peuvent se conserver dans un contenant herm\u00e9tique sur le comptoir pendant 2 \u00e0 3 jours.\n
              \n
            • Pour une conservation plus longue, envelopper chaque biscuit dans une pellicule plastique, puis dans du papier d\u2019aluminium, et congeler dans un contenant herm\u00e9tique jusqu\u2019\u00e0 3 mois.<\/li>\n<\/ul>\n<\/li>\n
            • Substitut au babeurre : Pas de babeurre sous la main? M\u00e9langer 1 c. \u00e0 soupe (15 mL) de vinaigre blanc \u00e0 1\u00bc tasse (310 mL) de lait entier. Laisser reposer ce m\u00e9lange pendant 5 minutes avant utilisation.<\/li>\n<\/ul><\/div><\/div>\n\n\n\n\n
              <\/div>\n

              <\/div>Faite Avec des
              <\/div><\/h3>
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              <\/div>\n\n<\/div><\/div>\n","protected":false},"featured_media":41081,"template":"","categories":[9038,9026,9029,8833,10048,8969],"tags":[],"class_list":["post-41091","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-biscuits-barres-et-carres","category-entree-et-collation","category-facile","category-featuredrecipe","category-poudra-a-pate","category-temps-des-fetes-noel-et-nouvel-an"],"acf":[],"yoast_head":"\nBiscuits au babeurre, au cheddar et \u00e0 la ciboulette - E.D.SMITH\u1d39\u1d30<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/edsmith.com\/fr\/recipe\/biscuits-au-babeurre-au-cheddar-et-a-la-ciboulette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biscuits au babeurre, au cheddar et \u00e0 la ciboulette - E.D.SMITH\u1d39\u1d30\" \/>\n<meta property=\"og:description\" content=\"Dor\u00e9s, feuillet\u00e9s et riches en saveurs sal\u00e9es. Ces biscuits au babeurre, au cheddar et \u00e0 la ciboulette sont tout ce qu\u2019un biscuit devrait \u00eatre; croustillants et dor\u00e9s \u00e0 l\u2019ext\u00e9rieur, tendres et feuillet\u00e9s \u00e0 l\u2019int\u00e9rieur. 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