Buttermilk Chive Biscuits

As a Blue-Ribbon Southern Girl, the Good Lord knows I love a biscuit. Biscuits and gravy. Sausage Biscuits. Biscuits with sausage and gravy. I just decided that if we ever get another dog, I may name it Biscuit.

As much as I love biscuits, and dogs named Biscuit, I can't say I've ever been known to make them from scratch. Just seemed like one of those unnecessary tasks when it comes to prepping dinner. Especially since there's a chubby little Dough Boy who's happy to do the hard work on my behalf.

But those canned biscuits just aren't the same. A Cracker Barrel biscuit is the only thing that really comes close. So, I decided I would try my hand at biscuit making a few weekends ago and take them to a friend along with dinner. I found a Buttermilk Chive Biscuit recipe on Annie's Eats that persuaded me into thinking this was a great idea.

{Photo by Annie's Eats}

I made these on a recent Sunday afternoon and they filled the house with the wonderful, doughy smell of homemade bread. And, they were surprisingly easy.

I only have one complaint and guideline regarding these delicious little biscuits. Serve them immediately. They came out of the oven and tasted so fresh, but by the next night they'd fallen flat and a little stale. Not what you want when you've spent time making homemade biscuits for someone and by the time they're delivered they've lost their mmmph. But immediately out of the oven, they've got the mmmph.

Buttermilk Chive Biscuits

2 cups all-purpose flour
2 tbsp. sugar
1½ tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 whole egg
1 egg yolk (optional)
Scant 1 cup buttermilk
¼ cup snipped fresh chives

• Preheat the oven to 400. Line baking sheets with parchment paper or silicone baking mats.
• In a bowl, combine the flour, sugar, baking powder and salt. Whisk together to blend.
• Add the cold butter to the dry ingredients and, using a pastry cutter (I used a pizza cutter), cut the butter into the flour until the mixture resembles coarse meal and the largest butter pieces are the size of peas. This can also be done in a food processor or stand mixer.
• Place the egg and egg yolk in a liquid measuring cup. Add enough buttermilk to measure a full 1 cup. Whisk in the snipped chives. Add the buttermilk mixture to the flour mixture and mix together gently just until the dough comes together and all the dry ingredients are absorbed.
• Transfer the dough to a lightly floured work surface and pat into a disc that is ½-inch thick. Use a well-floured 3-inch round biscuit cutter (I used the rim of a cup) and cut out dough rounds. Place finished rounds on the prepared baking sheets. Gently re-roll the excess dough and cut out additional biscuits.
• Bake until golden brown and fluffy, about 12-15 minutes. Remove from the oven and serve warm.

Again, we emphasis serving them warm and immediately!