Chive Biscuits

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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.

Add a variety of biscuits to your Easter Table! Scroll down to find the link to 13 BISCUIT RECIPES.↓↓↓

Milk vs Buttermilk

1. USING MILK: If using whole milk, there is no need for added fat such as butter or shortening. Milk biscuits are loved by many for their ease. With simple ingredients of flour, baking powder, salt and milk. The milk serves as two ingredients, the fat and the liquid. The end result of using milk in your biscuit recipe, you will get a very tender and crumbly biscuit.

2. USING BUTTERMILK: The acidity in buttermilk reacts to the alkaline in baking soda, causing it to give off carbon dioxide. The combination of the buttermilk’s acidity, the baking soda and the heat of the oven gives the biscuit dough its leavening power. Resulting in a tall rise and robust flavor.

Before we get to the leftovers let’s talk about ham. Pump up the flavor of your holiday ham with a delicious glaze offering great maple and orange flavor. Make ham the centerpiece of your Easter Table! Click here for the full printable recipe→MAPLE BLACKBERRY ORANGE GLAZED HAM.

Easter Leftovers

Click here for more delicious biscuit recipes→13 BISCUIT RECIPES

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

Ingredients

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

Instructions

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.

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