Lunch With Loni

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Buttermilk Chive Biscuits July 27, 2013

Filed under: Uncategorized — lonislens @ 3:45 pm

My husband went to the store to pick up some whole milk for our daughter, and accidentally grabbed buttermilk instead.  This spurred a week with various buttermilk recipes (pancakes, scones, etc.) to include these buttermilk biscuits.  I’ve never made biscuits from scratch before.  There were a few things I know I could probably have done differently to help with the consistency (I think the butter was cut in a little too much to where it wasn’t as cold anymore as it should have been, and I found sticking the entire mixture in the fridge for a bit before making the second batch helped).  Still, they tasted great and were very light.

     Recipe Courtesy Of: Williams Sonoma

     Original Recipe Located At: http://www.williams-sonoma.com/recipe/buttermilk-chive-biscuits.html

Buttermilk Chive Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbs. sugar
  • 1 1/2 Tbs. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into   thin slivers
  • 1 whole egg
  • 1 egg yolk (optional)
  • Scant 1 cup buttermilk, or as needed (apparently scant means just under)
  • 1/4 cup snipped fresh chives
  • Shredded cheddar cheese (I sprinkled a bit over the top of the biscuits when they went in to bake)

Directions

1.  Preheat an oven to 400°F.
2.  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 coarse meal.
3.  In a measuring pitcher, combine the whole egg and 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.
4.  Turn the dough out 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.

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