Buttermilk Chive Biscuits Recipes

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

FLUFFY BUTTERMILK CHIVE BISCUITS

Steps:

• Preheat oven to 425 degrees F. Set the oven rack at the lowest level. Grease a 10-inch cast iron pan with butter.
• Mix the dry ingredients. In a large bowl, mix together the flour, baking powder, and salt until combined.
• Cut in the butter. Using 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 the wet ingredients. Add 1 cup buttermilk to the flour mixture. Stir to combine, and add more milk as necessary until the dough just comes together but is still moist. Be careful not to overwork the dough or the biscuits may come out dry.
• Form the biscuits. Place the dough on a floured surface. Gently press the dough until 1 inch thick. With a 2-inch round cutter, cut the dough into 16 biscuits.
• Bake the biscuits. Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12-17 minutes or until golden brown. Brush with the 3 tablespoons melted butter. Cool slightly before serving.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

BUTTERMILK CHIVE BISCUITS

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.

CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

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.

HOMEMADE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
• Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
• Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.