Buttermilk Chive Biscuits
Yield
servingsPrep
35 minCook
10 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
chilled, cut into small pieces |
|
| ¾ | cup |
buttermilk
|
|
| 2 | tablespoons |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
chilled, cut into small pieces |
|
| 177 | ml |
buttermilk
|
|
| 3E+1 | ml |
chives
chopped |
|
Directions
Preheat the oven to 425℉ (220℃).
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend and mix well.
Add the butter and, using your fingers as a pastry blender, work the butter and flour together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball, pressing it to hold together and turn it onto a lightly floured surface.
Knead lightly about 12 times.
Pat the dough into a circle, keeping it about ½ to ¾ inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet.
Bake about 10 minutes
