Homemade Biscuits With Chives and Parmesan Recipe

Susan Belsinger shares this homemade biscuits with chives and Parmesan recipe using fresh herbs from the garden.


| January/February 2007


Learn how to make this homemade biscuits with chives and Parmesan recipe, perfect as a side dish for any meal.

Herbal Bread Recipes

Put Fresh Garden Herbs to Use

Buttery-rich and full of sprightly garlic flavor, this homemade biscuits with chives and Parmesan recipe doesn't need any extra butter. Serve them just as they are with soups and stews, and for a nice sweet-savory twist, with preserves and/or thin slices of cheese at breakfast or brunch. At our house, we like to split them and spoon on a pile of soft-scrambled eggs. This recipe is adapted from The Onion Book by Carolyn Dille and Susan Belsinger (now out of print). You can substitute 1/2 cup whole-wheat flour in place of the same amount of unbleached flour for a heartier biscuit.

Homemade Biscuits With Chives and Parmesan Recipe

2 cups unbleached flour
Scant 1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash cayenne pepper
1/4 teaspoon Hungarian paprika
Generous 1/2 cup freshly grated Parmesan cheese
5 tablespoons unsalted butter
1 cup nonfat or 1 1/2 percent buttermilk, or 1 cup milk with 1 tablespoon fresh-squeezed lemon juice added
Generous 1/2 cup snipped chives



Heat oven to 400 degrees Fahrenheit.

In large bowl, combine flour, salt, baking powder, baking soda, cayenne, paprika and Parmesan and blend thoroughly. Cut in butter until mixture resembles coarse meal.







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