These Black Pepper Chive Buttermilk Biscuits have bright fresh flavors from snipped fresh chives, tangy buttermilk and ground black pepper.
Course Breads & Baked Goods
Cuisine American
Keyword biscuits, black pepper, butter, buttermilk, chives
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Additional Time 5 minutesmins
Total Time 35 minutesmins
Servings 12biscuits
Calories 160
Author Laurie McNamara
Ingredients
2cupsunbleached all-purpose flourplus more for dusting
3tablespoonschivessnipped
1½teaspoonsbaking powder
3/4teaspoonkosher salt
1/2teaspooncoarse black pepperplus more for sprinkling
1/2teaspoonsugar
1/4teaspoonbaking soda
1/2cupcold buttercut into pieces
3/4cupcold buttermilk
2tablespoonsheavy cream
Instructions
Preheat your oven to 375°.
In a large bowl combine the flour, chives, baking soda, salt, black pepper, sugar and baking soda. Whisk to combine those dry ingredients.
Drop in the stick of butter that has been cut into pieces. Use a pastry blender to cut the butter into the dry ingredients until small crumbles form.
Make a well in the center of the crumbles and pour in the cold buttermilk. Slowly stir the dry ingredients into the wet until the biscuit dough forms.
On a lightly floured surface, gently knead the dough until it comes together. Pat out into a rectangle that is about 8x11 in dimension and about a 1/2 inch thick.
Lightly dust your 2 inch biscuit cutter with flour and stamp out 8 biscuit rounds. Gather the dough scraps and form into a smaller rectangle and stamp out 4 more rounds.
Place the biscuit rounds onto a silpat or parchment lined baking sheet. Using your first two fingers, press and make an indentation in the center of the biscuits. Brush with heavy cream and sprinkle with black pepper.
Bake the biscuits in your preheated oven for 18-20 minutes or until lightly golden.