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.
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.