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| Buttermilk Chive Biscuits |
| High rising and incredibly rich, these biscuits are at their best when eaten straight out of the oven. |
| They're delicious for breakfast or as an accompaniment to hearty soups. |
| 8 Tbs. (1 stick) chilled unsalted butter, cut into |
| Scant 1 cup buttermilk, or as needed |
| 1/4 cup snipped fresh chives |
| Preheat an oven to 400°F. |
| In a bowl, stir together the flour, sugar, baking powder and salt. |
| Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles |
| In a measuring pitcher, combine the egg and the egg yolk and whisk until blended. Add enough |
| buttermilk to measure 1 cup. Whisk in the snipped chives. Add the buttermilk mixture to the flour |
| mixture. Using a fork, mix quickly just until the dry ingredients are absorbed. |
| Turn out the dough onto a heavily floured work surface and knead gently and quickly until the |
| dough is no longer sticky, about 5 minutes. Pat into a square or rectangle 1/2 inch thick. Dip a |
| round biscuit cutter 3 inches in diameter in flour and cut out 24 rounds. Arrange the rounds on |
| ungreased baking sheets about 1 inch apart. Bake until golden brown, 12 to 15 minutes. Remove |
| from the oven and serve hot or warm. Makes 24 biscuits. |
| Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life |
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