These Buttermilk Chive Biscuits are extra special and easy to make! They are soft, tall, buttery and go great with breakfast or dinner!
Servings: 12 -16 biscuits
Butter for greasing the pan
plus 2 tablespoons all purpose flour
cubed unsalted butter
chopped fresh chives
1 -1 1/2
Flour for the work surface
Preheat oven to 425 degrees F. Grease a cast iron pan with butter, set aside.
In a large bowl mix together the flour, baking powder and salt until combined. With a pastry cutter or back of a fork, cut in the 6 tablespoons of cold butter, until the mixture resembles coarse crumbs. Stir in the chives. Add in the 1 cup of buttermilk and stir to combine. Add in a little more buttermilk if mixture is too dry. Be careful not to overwork.
Place dough on a lightly floured work surface. Gently press or roll the dough until 1 inch thick. With a 2 inch biscuit cutter, cut out biscuits. Do not twist cutter in dough.
Place biscuits in prepared pan next to each other. Bake for 17-20 minutes our until golden. Brush the biscuits with the melted butter.
- To have flaky biscuits make sure your butter and buttermilk are cold. This is very important! As the biscuit bakes the pieces of butter will melt and release steam. This will make small pockets of air in the biscuit and thus flaky layers.
- Another way to keep your biscuits tender is to use a light hand and not overwork the dough. Otherwise, they will be dense and hard.
- You can use just your hands to flatten out the dough, no rolling pin needed!
- Use a biscuit cutter and not a glass to cut your biscuits. A biscuit cutter makes a clean cut and also DO NOT twist the cutter. This seals the edges and prevents the biscuits from rising nice and tall.
- Instead of chives, try adding in chopped cooked bacon, shredded cheese or even chopped cooked onion.
- Baked biscuits can be frozen for up to 3 months. Just thaw and reheat a little. Biscuits dough rounds can also be frozen wrapped tightly in plastic wrap for up to 3 months. Thaw before cooking.
- Excerpted with permission from Kid Chef Bakes by Lisa Huff.