Browsing Tag

Chive Biscuits

Bread, Breakfast, Dinner, Lactose Free, Recipes, Side Dishes

Chive Biscuits

January 11, 2013

Chive BiscuitHere it is, January which is supposed to be our “winter.” Usually we are 10 degrees cooler this time of the year but it feels like summer.  I bought a pretty Nic & Zoe sweater on my last trip to Oahu and I still haven’t had the opportunity to wear it.  Lord love a duck!

ChivesWith this unbelievable weather you’d think that all the herbs in the garden would be flourishing.  Unfortunately the chives took a dive.  They’ve been replanted  a few times, moved from their original spot and have always done well.  The Italian parsley has grown into a huge bush and towers over the chives which aren’t getting their share of sunlight.  I was able to collect just enough to use in this recipe I adapted from Serious Eats.

Chive Biscuit DoughIt takes just 30 minutes to make these biscuits.   If you don’t have chives you can substitute tender green scallions.

Baked Chive Biscuits

Biscuits & Butter

Chive Biscuits 

Makes 12 Biscuits

Ingredients

2 cups flour

1 cup cake flour

3 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon pepper

1 stick Earth Balance Buttery Sticks cut into small cubes

1/4 cup minced chives or more if you prefer

12 ounces Green Valley lactose free plain yogurt plus 4 tablespoons lactose free milk to measure 1 3/4 cups total

Preparation

Preheat oven to 425 degrees

In a large bowl sift flour, cake flour, baking powder, sugar, salt and baking soda.  Whisk in pepper.

Add cold cubes of Buttery Sticks to flour mixture.  Use a pastry blender to combine butter with dry ingredients until the texture resembles coarse meal.  Alternately place dry ingredients in a food processor, add Buttery Sticks and pulse until a coarse meal texture forms.

Add chives and yogurt mixture to dry ingredients and stir until combined.  Turn dough onto a floured surface and knead up to 6 times.  Pat dough into a 1 inch round.  Use floured biscuit cutter to stamp out 12 biscuits and place on a large cookie sheet or jelly roll pan.

Bake for 12 -15 minutes, turning the pan once half way through the baking time.  Transfer the pan to a cooling rack.  Serve right away while still warm.  These biscuits are really good split and toasted until crispy and brown served alongside poached or fried eggs and crispy bacon.

***Feel free to use regular butter, yogurt and milk in place of lactose free products

Follow

Get every new post delivered to your Inbox

Join other followers: