Whole Wheat Chive Biscuits

Update 06/18/14: The images to this post were accidentally deleted a long time ago, but the recipe is still the same and just as delicious. Soon I will be retaking photos and updating this post. Until then, please continue enjoying!


It has been yet another crazy busy week. Just when I’m starting to get used to my weekly routine, it seems like the weekend comes right back around, which I don’t mind one bit.

These biscuits were on the menu last week, along with dinner one night. My husband *almost* asked me to marry him all over again. I love when my cooking is deemed a success. I can live off that affirmation for a few days.

Whole Wheat Chive Biscuits

  • Servings: 12
  • Time: 30 minutes
  • Difficulty: Medium
  • Print

Ingredients
2.5 cups whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 tsp granulated sugar
1/2 tsp coarsely ground black pepper
1/4 cup chopped fresh chives
4 oz. cold unsalted butter, cut into cubes
3/4 buttermilk, cold

Directions
1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
2. Add butter to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter with your fingers until some is the size of oat flakes and some the size of small pebbles.
3. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
4. Use a round, 1 1/2-inch biscuit cutter (or water glass) to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a cookie sheet and place in the fridge until ready to bake.
5. Bake at 350℉ for about 15-18 minutes, or until biscuits are lightly golden and throughly cooked.

Enjoy!
inspired by: joy the baker

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