Flaky Buttermilk and Chive Biscuits
I made some flaky biscuits to go with the Cheese and Potato Soup I was serving for dinner recently. I decided to add chopped chives to the biscuits because I thought they would pair nicely with the soup. I loved the flavor the chives gave to these flaky biscuits and they tasted so fantastic dipped in the cheesy soup. They were simple to make and turned out flaky and delicious – a big hit with all of us.Flaky Buttermilk and Chive Biscuits: Recipe and photos by For the Love of Cooking.net Original recipe by Myrecipes and Cooking Light ~ 2008
- 2 1/4 cups of flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp butter
- 3/4 cup of low fat buttermilk
- 2 tbsp honey
- 2 tbsp fresh chives, chopped
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Combine the flour, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk, honey, and chives then whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle.
Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net