Sour Cream Chive Biscuits Food

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 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.

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.

SOUR CREAM AND ONION BISCUITS

Steps:

• Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
• Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
• Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
• Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.

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.

SOUR CREAM BISCUITS

Steps:

• Heat oven to 450.
• Mix baking mix and sour cream until dough forms.
• Turn dough onto cloth-covered board well dusted with baking mix.
• Roll gently in baking mix to coat and shape into ball.
• Knead 5 times.
• Roll or pat 1/2 inch thick.
• Cut with 1 3/4" round cutter dipped into baking mix.
• Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown.

CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS

Steps:

• In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
• In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
• Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
• Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
• To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
• Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.