Flaky Chive Biscuits with Blossoms
A delicious savory biscuit with chive greens and chive blossoms. Flaky and tender on the inside and crispy on the outside thanks to butter, buttermilk and our folding technique.
Servings: 9 biscuits
Calories: 228kcal
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup cold butter cut into cubes or grated
- 2 Tbsp fresh chive blossoms separated from head
- 2 Tbsp fresh chive greens chopped
- 3/4 cup buttermilk*
Topping
- 1 Tbsp butter melted
- 1 Tbsp chive greens chopped
- 1 Tbsp chive blossoms chopped
Instructions
- Preheat oven to 450°F (232°C).
- Stir together flour, baking powder, baking soda and salt. Mix well.
- Cut in butter using a pastry blender, fork or fingers until mixture resembles coarse crumbs.
- Separate chive heads (about 5-8 heads) into individual flours and chop slightly. Stir blossoms and chive greens into flour mix.
- Make a well in the flour mixture.
- Add buttermilk.
- Using a fork, stir until ingredients loosely start to come together and you don't see any pools of milk remaining. It will look loose and shaggy.
- Transfer ingredients to a lightly floured work surface. Press together and gently knead until it forms a smooth dough. If too dry, add a splash of milk.
- Press or lightly roll dough into a rectangle just half inch thick - about the size of a sheet of paper 81/2 x 11. Fold dough in half like a book and gently press to form another rectangle. Fold in half like a book again. Then press out into a rectangle the size of a sheet of paper. By repeating the folding 2 to 3 times, you encourage a layering effect that will make flaky biscuits.
- You should end up with a rectangle about 8 1/2x11 to 9x12 inches and 1/2 inch thick. Use a knife to cut into 6 or 9 pieces depending on how generous you want to be!
- Place on baking sheet slightly apart for crisp edges or next to one another for soft edges.
- Bake for 12 to 15 minutes until golden brown on top.
Final Topping
- Brush melted butter onto hot biscuits when fresh out of the oven.
- Immediately sprinkle fresh chopped chive greens and blossoms.
- Serve warm.
Notes
To make a buttermilk substitute, add 1 Tbsp lemon juice to a measuring cup then pour enough milk into the cup to make 3/4 cup. Let rest while mixing remainder of ingredients. The acid in buttermilk is needed for the baking soda, if using just milk, omit baking soda.
Freeze cooled, baked biscuits, thaw and reheat in oven for 10 minutes at 300°F or in microwave on high for 10 to 30 seconds.
Freeze shaped, raw biscuits on a baking sheet until solid. Transfer to freezer bag and keep up to 3 months. Bake from frozen in 400°F oven for 15-18 minutes. Check last few minutes and cover with foil if browning too much.
Nutrition
Calories: 228kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Sodium: 489mg | Fiber: 1g | Sugar: 1g | Iron: 2mg