Buttermilk Chive Biscuits

I may be from Indiana, but it’s not often that I eat what would probably be considered classic midwestern fare.  Recently I decided to make an exception, splurge, and make a classic Sunday dinner for some friends.  With fresh sweet corn on the cob, green beans, fried chicken and buttermilk chive biscuits, this was quite a fantastic Sunday meal.  And of course, the perfect ending – chocolate sheet cake.  Ben loved this dinner so much that he declared I could make it all over again later this month for his birthday dinner.

I really loved all the components of the meal, but I think these biscuits were my favorite part.  Warm, tender and flaky buttermilk biscuits are very hard to resist, especially with the flavor of fresh chives added to the mix.  These are great for entertaining because the dough can be mixed, shaped and frozen in advance, and then they can be baked directly from the freezer by simply adding a few minutes to the baking time.  My only mistake was not making a larger quantity.  I certainly won’t do that again!

Buttermilk Chive Biscuits
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Yield: 12 biscuits
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: adapted from Williams Sonoma

29 Responses

  1. The entire dinner looks delicious. I’m with Ben.

  2. Sometime a wholesome all-American meal like that really hits the spot. I can’t wait to try these biscuits…I bet they’d make a great shell for an egg sandwich the morning after!

  3. I fear the fryer, so I’ll never make the chicken, but the biscuits I think I can handle. My husband adores bisuits!

  4. I’m such a sucker for biscuits. Great tip on freezing!

  5. Looks like you kidnapped my grandma and put her to work in your kitchen!

  6. Oh there is nothing better than a classic summertime dinner like this…and the biscuits are always the best part! The chives sound like such a delicious addition though…definitely will have to give these a go the next time we’re craving good home cooking!

  7. they look as good as you made them sound!

  8. Looks great! What is the topping you used on the green beans?

  9. Looks like a fantastic dinner!

  10. Wow, that sounds like the perfect Sunday supper to me! Can I come next time? 😉

  11. These biscuits will be perfect for an upcoming wedding shower I’m hosting. Thanks!

  12. Looks yummy. I wonder if other herbs would be just as good…say, for instance, dill? I currently have a small forest of it in my backyard!

  13. This looks so homey- love it!

  14. MMMMM! I can’t wait to try these! What a great idea to freeze them ahead of time. I am definitely going to try to make these and then keep them in the freezer for a quick and delicious side! Thanks Annie!

  15. Perfect, my wife just told me yesterday that our chives had recovered after the drought. These tasty biscuits will be a great way to use them up!

  16. I made these for dinner tonight and they were a huge hit. Thanks for the recipe!

  17. Those biscuits look wonderful – I still have yet to bake any kind of biscuit myself, but when I do, these will be the ones I go to! Thanks for the awesome recipe, Annie, and great job on these!

  18. gosh that looks stunning. and that crust looks so crunchy! yum

  19. Biscuits are my favourite!! Adding these to my “to make soon” list!

  20. Those look so good…NEXT weekend’s gourmet adventure is going to be brunch since we’re having family. Plan to save this one…and might even make ahead during the week and freeze them :)!

  21. What did you put on those green beans?! They look so yummy!

  22. One of my favorite treats!! Nicely done…!

  23. This is a terrific Sunday dinner that anyone would love! I’ve been craving some good homemade biscuits and these look really tasty!

  24. I made these biscuits last night and they were easy and delicious! My whole family and my 14 y.o. daughter’s BFF absolutely loved them. I think buttermilk does magical things to baking! Thanks for such a great recipe. And to those interested, they really were very easy.

  25. Annie, what do you mean by Scant 1 cup? 😦

  26. Do you really use 1 1/2 tbsp of baking powder?

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