Buttermilk Chive Biscuits
A recipe for Buttermilk Chive Biscuits! These buttery and flaky biscuits are filled with finely chopped chives.
Servings 8 Biscuits
Ingredients
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1 1/2 teaspoons salt
- 10 tablespoons (140 grams) unsalted butter chilled and diced
- 1/2 cup (25 grams) chopped fresh chives
- 1-1 1/4 cups (240-295 milliliters) buttermilk plus more for brushing the tops of the biscuits
Instructions
- Preheat oven to 425˚F (220˚C). Lightly grease or line a large baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a dough blender, two forks, or your fingers. The texture should become coarse with no pieces larger than a pea.
- Mix in the chives until coated in the flour.
- Make a well in the center of the buttery mixture and add 1 cup (240 milliliters) of the buttermilk.
- Mix just until the dough comes together. If needed, slowly add the remaining 1/4 cup (60 milliliters) buttermilk. If the mixture is too wet, add a little more flour.
- On a lightly floured surface, pat the dough into a sheet about 3/4 inch (2 centimeters) thick, flouring the top only as needed to keep it from sticking to your hands.
- Use a 2 1/2 inch (6 centimeters) wide round cutter to cut out round biscuits, being careful not to twist the cutter as you press down.
- Place the biscuits 1-2 inches (2.5-5 centimeters) apart on the prepared baking sheet. Gently press together the scraps and cut to form additional biscuits.
- If desired, brush the tops with additional buttermilk.
- Bake in preheated oven until flaky and bottoms are lightly golden brown, about 15 minutes.
- Serve warm from the oven.