Buttermilk-Chive Biscuits

Cooking Light
Replace the chives with an equal amount of any of your favorite fresh herbs, if desired. Bake the biscuits up to 3 days ahead, and store in an airtight container. To reheat, place in a 300° oven for 10 minutes.
20 biscuits (serving size: 1 biscuit)


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2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 cup low-fat buttermilk
1 large egg
1/4 cup chopped fresh chives


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg; stir in chives. Add buttermilk mixture to flour mixture, and stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place dough rounds, 1 inch apart, on a baking sheet. Bake at 400° for 12 minutes or until golden. Serve warm or at room temperature.

Note: To maximize the number of biscuits, gather the dough scraps after cutting and gently reroll to a 1/2-inch thickness. A light hand with the dough will ensure tender biscuits.

Created date

November 2003

Nutritional Information

Calories 74
Caloriesfromfat 33 %
Fat 2.7 g
Satfat 1.6 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 10.2 g
Fiber 0.4 g
Cholesterol 17 mg
Iron 0.7 mg
Sodium 199 mg
Calcium 56 mg