1/3 cup chilled butter or stick margarine, cut into small pieces
1 1/2 cups low-fat buttermilk
How to Make It
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt); cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet. Lightly coat tops with cooking spray. Bake at 425° for 13 minutes or until golden.
I also recently made these to use up some leftover buttermilk and was really surprised by how good they turned out to be. Definitely better than other biscuit recipes I've tried. Went well with CL's Italian Sausage Soup which was also a great recipe.
These are fabulous biscuits--so flaky and flavorful! I used finely chopped green onion tops in place of chives and mixed the butter in with the food processor (using the pulse button). Instead of cutting the dough into rounds, I made a rectangle and sliced it into 12 smaller rectangles. These were crusty but not chewy, with a tender flaky interior.
I recently made these biscuits as a way to use up leftover buttermilk, and was impressed by how delicious they turned out. The fresh chives added a nice flavor accent to the flaky biscuits.
I whipped up some chive compound butter (4 Tbsp room-temp butter + 1/2 tsp lemon juice + 1 Tbsp finely chopped fresh chives - mix all then chill) to smear on top of the warm biscuits, and it was the perfect accompaniment.
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