A delicious savory cut biscuit with chive greens and chive blossoms. Soft and tender on the inside and crispy on the outside thanks to butter and buttermilk.
Keyword: biscuits, flaky biscuits, fresh herbs
Author: Getty Stewart
2cupsall purpose flour
1/2cupcold buttercut into cubes
2Tbspchopped chive greens
1Tbspchopped chive blossoms
When harvesting chives, collect about 5-8 flower heads and 8-10 chive stems. For the greens, choose stems without flowers as these stems are much more tender and enjoyable to eat.
Wash and pat dry the stems and chive flowers. Chop the stems to desired size.
Separate the small individual blossoms from the flower heads. Chop individual blossoms if you prefer smaller pieces. Compost the remainder of the flower head.
Add to recipe as instructed, saving a few to sprinkle on top at the end.
Preheat oven to 450°F (232°C).
Stir together flour, baking powder, baking soda and salt.
Cut in butter using a pastry blender until mixture resembles coarse crumbs.
Stir in chive greens and chive blossoms.
Make a well in the flour mixture.
Using a fork, stir until ingredients loosely start to come together. There will still be lots of loose bits, but you don't want to over mix and create tough biscuits.
Transfer ingredients to a lightly floured work surface. Press together and gently knead until it forms a smooth dough. Add a sprinkle of milk or water if too dry.
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 layers together 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 1/2 x 11 and 1/2 to 3/4 inch thick. Use a knife to cut into 9 roughly equal pieces. Or use round biscuit cutters and re-roll extra dough.
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.
Remove from oven and brush biscuits with melted butter.
Sprinkle chopped chive greens and blossoms on top.
* If using unsalted butter, increase salt to 1 tsp. ** 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 in fridge while mixing remainder of ingredients.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.