I made these for Mother's Day. They were so easy and delicious. The family fought over them, and even my non-bread-eater (Hayden) had two. You can substitute parsley for chives.
Chive Biscuits
by Ina Garten
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped chives or fresh parsley leaves
1 egg mixed with 1 Tablespoon water, for egg wash
Preheat oven to 400 degrees.
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 (I'm ghetto, I used a baby bottle!) 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.
3 comments:
I read your other blog and was totally going to ask you for this recipe! Thanks for thinking what I was thinking! I love chives and I am definitely making these when I do roast next time!
Great picture Kelli! These sound really yummy. And, Tyce isn't a bread eater. He doesn't even want the bread in Sacrament. I was surprised to hear Hayden is a non-breader as well. I thought Tyce was just weird. Maybe he still is...but, maybe these will cure him!
Yeah! I have chives growing in my garden and now I have a use for them. Besides, I'm always looking for a breadstick or roll recipe to go with spaghetti so Bryan doesn't die of starvation (he doesn't love spaghetti!).
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