Susan Belsinger shares this homemade biscuits with chives and Parmesan recipe using fresh herbs from the garden.
Learn how to make this homemade biscuits with chives and Parmesan recipe, perfect as a side dish for any meal.
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.
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.
In small bowl, combine buttermilk with chives. Add liquid to dry ingredients and stir to form soft dough.
Turn dough onto floured pastry marble or board, knead gently until it just comes together, and roll out to not quite 1/2-inch thickness. Cut dough into 2 1/2-inch rounds and place on ungreased baking sheet.
Bake biscuits for 18 to 20 minutes or until light golden brown. Remove to baking rack to cool slightly before serving. The biscuits are best served warm and right after baking. If you want to prepare them in advance, cool them completely and store them in an airtight container. Wrap them in foil and gently reheat at 325 degrees Fahrenheit for 10 to 15 minutes. Yields about 1 dozen biscuits cut with a 2 1/2-inch cutter.
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