Fluffy Buttermilk Chive Biscuits
Servings: 16
Ingredients
- Butter for greasing the pan
- 2¾ cups plus 2 tablespoons all-purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon table salt
- 6 tablespoons cold cubed unsalted butter
- ½ cup chopped fresh chives
- 1 to 1 ½ cups cold buttermilk
- Flour for the work surface
- 3 tablespoons melted unsalted butter for brushing tops
Instructions
Preheat the oven to 425˚F
- Set the oven rack at the lowest level. Grease a cast-iron pan.
Mix the dry ingredients.
- In a large bowl, mix together the flour, baking powder, and salt until combined.
Cut in the butter.
- With a pastry cutter or back of a fork, cut in the 6 tablespoons of cold butter, until the mixture resembles coarse crumbs. Stir in the chives.
Add the wet ingredients.
- Add 1 cup buttermilk to the flour mixture. Stir to combine, and add more milk as necessary until the dough just comes together but is still moist. Be careful not to overwork the dough or the biscuits may come out dry.
Form the biscuits.
- Place the dough on a floured surface. Gently press the dough until 1 inch thick. With a 2-inch round cutter, cut the dough into 16 biscuits.
Bake the biscuits.
- Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12 to 17 minutes or until golden brown. Brush with the 3 tablespoons of melted butter. Cool slightly before serving.
Notes
Try Instead: Instead of chives, you can use chopped cooked bacon, shredded cheese, or even chopped precooked onion.