Fluffy Buttermilk Chive Biscuits Recipes
BUTTERMILK CHIVE BISCUITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 1 1/2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt in a food processor until combined. Pulse in 6 tablespoons cold unsalted butter until pea-size. Pulse in 2/3 cup buttermilk and 2 tablespoons chopped chives. Pat into a 6-inch square on an ungreased baking sheet; score into 12 biscuits. Brush with buttermilk. Bake at 425 degrees F until browned, 25 minutes. Cool slightly; cut into biscuits.
BUTTERMILK-CHIVE BISCUITS
Steps:
- Preheat oven to 425-degrees. In a large bowl or food processor fitted with the metal blade, combine flour, baking powder, baking soda and salt.
- In a small bowl, whisk together buttermilk, chives, and butter. Add mixture to dry ingredients and mix together (with your hands) or pulse in a food processor until a manageable dough forms.Transfer dough to a lightly floured surface and knead 1 minute. Roll dough out to 1/2-inch thickness and, using a biscuit cutter or upside-down glass, cut 8 biscuits (about 3 inches in diameter). Transfer biscuits to a baking sheet that has been coated with non-stick spray.
- Bake 10 to 12 minutes, or until puffed up and golden. Serve warm.
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- 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.
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