SOUR CREAM 'N' CHIVE BISCUITS
I grow chives in my front yard and like to use them in as many recipes as I can. These moist, tender biscuits are delectable as well as attractive.-Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Time 30m
Yield 12-15 biscuits.
Number Of Ingredients 8
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.
Nutrition Facts :
SOUR CREAM AND CHIVE BISCUITS
Steps:
- Gather the ingredients.
- Grease a 9 x 9-inch square pan with nonstick cooking spray or softened butter. Line the bottom with parchment paper
- In the bowl of a food processor fitted with a metal blade, process the all-purpose flour, baking powder, baking soda, salt, and pepper.
- Add the cold butter and chives to the bowl, then pulse until the mixture resembles coarse meal.
- Transfer the mixture to a large bowl. Add the sour cream, then use a wooden spoon to combine until a shaggy dough forms. (This will take awhile. You can use your hands to knead the dough together in the bowl, if desired.)
- Transfer the dough to a work surface (no need to flour it, but if you find the dough is too sticky, a little flour will help). Knead the dough a few times until it is no longer crumbly and the dry bits are fully integrated. It may seem like this will never happen, but it will. Be patient!
- Gently pat or roll the dough into a rectangle at least 1 1/2 inches thick to ensure a tall biscuit.
- Using a 3-inch biscuit or cookie cutter dipped in flour, cut out the biscuits from the dough. Place in the prepared pan so they are touching (this helps them rise).
- Collect any scraps and re-roll, then cut as needed. (Note, the biscuits made from scraps will not be as flaky and tender.)
- Tightly wrap the pan in plastic wrap and freeze the biscuits for at least 2 hours. Preheat the oven to 400 F.
- To make the egg wash, whisk the egg and salt in a small bowl
- Once the biscuits are frozen, brush the wash over the tops of each.
- Bake for about 30 to 35 minutes or until the biscuits are golden brown on top and lightly browned on the bottom, rotating the pan halfway through. Let the biscuits sit 1 or 2 minutes in the pan until they are easy to handle.
- Biscuits are best eaten the day they are made (slathered in salted butter), but can be stored, tightly wrapped in plastic wrap, at room temperature for up to three days.
Nutrition Facts : Calories 469 kcal, Carbohydrate 45 g, Cholesterol 98 mg, Fiber 2 g, Protein 8 g, SaturatedFat 17 g, Sodium 494 mg, Sugar 2 g, Fat 29 g, UnsaturatedFat 0 g
SOUR CREAM AND CHIVE BISCUITS
Enjoy this herb-flavored biscuit made with using Original Bisquick® mix that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, sour cream and chives until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 10 times. Roll dough to 1/2-inch thickness. Cut into 10 rounds with 2-inch cutter or drinking glass dipped in Bisquick mix. On ungreased cookie sheet, place rounds 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Brush with milk or butter.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Biscuit, Sodium 300 mg, Sugar 1 g, TransFat 1 g
SOUR CREAM-CHIVE DROP BISCUITS
Make and share this Sour Cream-Chive Drop Biscuits recipe from Food.com.
Provided by ILuvRecipes
Categories Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130.5, Fat 5.1, SaturatedFat 1.8, Cholesterol 4.5, Sodium 133.5, Carbohydrate 18, Fiber 0.6, Sugar 0.8, Protein 3
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