Fluffy Buttermilk Chive Biscuits Recipes

FLUFFY BUTTERMILK CHIVE BISCUITS

Steps:

• Preheat oven to 425 degrees F. Set the oven rack at the lowest level. Grease a 10-inch cast iron pan with butter.
• Mix the dry ingredients. In a large bowl, mix together the flour, baking powder, and salt until combined.
• Cut in the butter. Using a pastry cutter or back of a fork, cut in the 6 tablespoons of cold butter, until the mixture resembles coarse crumbs. Stir in the chives.
• Add the wet ingredients. Add 1 cup buttermilk to the flour mixture. Stir to combine, and add more milk as necessary until the dough just comes together but is still moist. Be careful not to overwork the dough or the biscuits may come out dry.
• Form the biscuits. Place the dough on a floured surface. Gently press the dough until 1 inch thick. With a 2-inch round cutter, cut the dough into 16 biscuits.
• Bake the biscuits. Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12-17 minutes or until golden brown. Brush with the 3 tablespoons melted butter. Cool slightly before serving.

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.

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.

FLUFFY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Sift together the dry ingredients in a large mixing bowl.
• Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
• Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
• Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
• Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
• Brush with melted butter after removing from the oven. Serve immediately.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 F and place your cast iron skillet pan or baking tray in the oven.
• In a bowl, add the flour, salt and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round bladed knives, combine everything until the mixture resembles breadcrumbs.
• Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.
• Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.
• When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan / tray and return to oven. Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.

TENDER HERB BUTTERMILK BISCUITS

Steps:

• Heat oven to 450F.
• Pulse the flour, baking powder, and baking soda in the bowl of a food processor. Add the herbs and pulse a few more times to distribute them through the mix.
• Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 1-second pulses.
• Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.
• Pat the dough into a circle or oblong shape at an even 1 inch high.
• Grease a 2 inch biscuit cutter with butter and then coat it with flour. (Make a little hill of flour next to your biscuit dough.)
• Punch down with the cutter into dough with one decisive press down (no twisting!) and then straight up. Move the biscuit to a baking sheet. Continue punching out biscuits, cutting them as close together as possible and dipping the cutter into that hill of flour in between each cut.
• Now take the scraps of dough and pat them together into a new 1 inch high oblong. Punch out as many more biscuits as you can.
• Bake for 10-12 minutes, or until lightly browned and puffed.