Buttermilk-Chive Biscuits

(from castro15’s recipe box)

Categories: Breakfast


  • 2 2/3 cups all-purpose flour, plus more for dusting
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 stick cold butter
  • 1 cup buttermilk, plus more for brushing
  • 2 tbsp. chopped chives


  1. Preheat oven to 450.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and throw it in the freezer. Cut the cold butter into dice and put it in the freezer. Measure out the buttermilk and keep it chillin’ in the fridge. Chill everything for at least 15 minutes.

  3. Dump the flour mixture into a food processor and pulse a couple of times. Add the butter to the processor and pulse until the butter is mixed in but still in pea-size pieces, 7 or 8 pulses. Drizzle the buttermilk over the mixture, add the chives, and pulse some more, just until the mixture forms a loose, shaggy dough, 10 to 15 pulses, adding more buttermilk by the tablespoon if necessary to get it to form a dough.

  4. Dust a work surface with flour. Turn the dough out onto it. Sprinkle your hands with flour and press the dough into a 6×10-inch rectangle. Really try to gently pat the dough and don’t drag your hands through it; this helps keep it tender and fluffy when baked. It’s not magic, it’s science.

  5. Fold the dough in half, then fold it in half again in the other direction, until you have a 3×5-inch rectangle. Re-flour your hands and pat the dough into a 6×9-inch rectangle about 1 inch thick. Using the sharpest knife you have, cut the dough into six 3-inch squares; try not to drag the knife too much and just make a sharp cut; this will help the biscuits rise more.

  6. Transfer the biscuits to an ungreased baking sheet, brush with buttermilk, and bake until the tops are golden, and the biscuits have risen and are fluffy, 12 to 13 minutes. Serve warm.

  7. Eat leftover biscuits within a couple of days. Or wrap the biscuits tightly in plastic wrap and keep frozen for up to 3 months. Thaw before toasting.

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