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Thursday, May 10, 2012

Buttermilk Chive Biscuits

One of the things that I love about summer the most is the quick growth of the grass. Yes, I said it. You can throw your shoe, boot, or heel at me. I love when the grass grows - because chives are growing too. There is nothing better than being able to go out into your yard and track down something for dinner. 
When my neighbor saw me pulling out the chives, he called me over and said that I was welcome to his as well. I know I'm set for a very long time. These chive biscuits made for a great part of a very filling - chive themed - dinner. Get out in your yard, track down some chives, and make these delicious biscuits. 

**If you find that you are out of buttermilk, you can always substitute a splash of vinegar and cup of milk. Let it sit on the counter for approximately five minutes, and you have a wonderful buttermilk substitute. 

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˚ F.  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, 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 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.

Source: Annie's Eats

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