These buttermilk chive biscuits are packed with flavor that is unforgettable. Served with a pasta dish, these biscuits won’t last long.
RECIPE FROM FOOD NETWORK MAGAZINE
Photograph by Ryan Dausch
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter
- 2/3 cup buttermilk
- 2 tablespoons chopped chives buttermilk
- Pulse flour, baking powder and salt in a food processor until combined. Pulse in cold unsalted butter until pea-size. Pulse in buttermilk and 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.
Make sure to use fresh chives. Growing your own herb garden is easy and fun to grow! See links below for pasta dishes that go well with these biscuits.