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Buttermilk-Chive Biscuits

Yield 20 biscuits (serving size: 1 biscuit)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.