Chive Biscuits. Add a little flavor to your biscuits with fresh chives and garlic salt. Making these Chive Biscuits is a snap. The perfect solution for using up leftover buttermilk. There is nothing better than a warm, out of the oven, mile high, savory biscuit. Perfect for Easter Dinner or an Easter Brunch. Scroll down to see a twist on the Easter Ham leftover.
Milk vs Buttermilk
EASTER SIDE DISH RECIPES
- THE BEST HOLIDAY MASHED POTATOES
- CORN CASSEROLE
- HOLIDAY GREEN BEANS
- FRESH FROM THE GARDEN ROASTED BEETS
- ROASTED GARLIC POTATO SALAD
- GARDEN MACARONI SALAD
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon garlic salt
- ½ teaspoon baking soda
- ½ cup cold unsalted butter, diced
- 2 tablespoons chopped fresh chives
- 1½ cups buttermilk
- Preheat oven to 450°.
- Line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside
- In a large bowl, combine flour, baking powder, garlic salt, and baking soda.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Fold in chives.
- Make a well in center of flour mixture.
- Add buttermilk to well. Using a fork, blend mixture until dough begins to form.
- Turn dough out onto a lightly floured surface.
- Using hands, knead lightly for 5 to 6 turns.
- Roll dough to 1/2-inch thickness.
- Using a 2½-inch round cutter, cut as many biscuits as possible, re rolling scraps.
- Place biscuits at least 1-inch apart on prepared baking sheet.
- Bake 15-18 minutes or until lightly browned.