Gluten Free Sour Cream And Chive Cheddar Biscuits Food

SOUR CREAM CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
• Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

SOUR CREAM 'N' CHIVE BISCUITS

Steps:

• In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in sour cream, milk and chives until the mixture forms a ball. , On a lightly floured surface, knead five to six times. Roll to 3/4-in. thickness; cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until golden brown. Serve warm.

GLUTEN FREE SOUR CREAM AND CHIVE CHEDDAR BISCUITS

Steps:

• Preheat oven to 400°F.
• In a large bowl combine the almond flour, baking powder, salt, pepper, garlic powder, and Italian seasoning together.
• In another bowl, whisk together the eggs, Greek yogurt/sour cream and melted butter into a smooth and creamy mixture.
• Add the wet ingredients to the bowl of dry ingredients and stir to combine them (your batter will be wet at this point this is normal).
• Fold in the finely shredded cheddar cheese and chives.
• Divide your batter into eight portions and scoop each portion onto a baking tray lined with parchment paper.
• Bake for 10-14 minutes until the tops begin to turn a golden brown.
• Remove from the oven and set them on a wire cooling rack to cool. Enjoy!
• Store any leftovers in an airtight container in the fridge for up to a week.

CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

SOUR CREAM-CHIVE DROP BISCUITS

Steps:

• Combine flour, chives, baking powder, sugar, and baking soda.
• Cut in margarine with a pastry blender.
• Stir together the milk and sour cream.
• Add to flour mixture.
• Stir with a fork just until moistened.
• Drop dough from a rounded tablespoon onto a greased cookie sheet about 1 inch apart.
• Bake at 450 degrees for 10 to 12 minutes.
• Serve warm.