Buttermilk Chive Biscuits- The perfect easy to make biscuit that is great to enjoy with your favorite breakfasts, lunches, or dinners.
You’ll fall in love with these flaky Buttermilk Chive Biscuits the movement you snag one. Grab one that is hot from the oven, pop it open to see that puff of steam escape right before you slather it with some butter. Take a big bite and enjoy!!!!
My family is hooked on these biscuits! Even our friends are hooked on them.
Plus, I recently made them for my friend’s daughter was over, and she loved them.
Lila is a tough critic, but she approved of these biscuits. She is just about a year and a half old and in the year that I’ve known her I’ve gotten stink eye from this adorable little girl more times than I can count. She is the queen at mean muggin’.
But I think I finally broke through to her!!!! All thanks to these biscuits!!!!!
Buttermilk Chive Biscuits
That’s why Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers by Lisa Huff is fantastic new cookbook. It has so many recipes that are kid friendly so they will love what you make with them in it. Kids of all ages will love everything from the cookies to the cupcakes to the bars.
The book is full of clear instructions and lots of beautiful pictures. I love how informative it is for the kids learning the different processes and techniques used in baking. The book starts with different lessons in learning baking skills. It starts with basics likes measuring and moves on to folding ingredients in, and how to work with dough. All really important, interesting, and fun things for kids to try as they develop their kitchen skills.
(To note: Autumn said she would help me with the biscuits, then decided making biscuits at her sandbox/water-table on our lanai was more fun. We co-baked things. ha!)
Well, back to little miss Lila!
I was helping out my friend by picking Lila and her bigger sister, who is awesome friends with Autumn, up from daycare and giving them dinner while she hustled back from a meeting from work. I managed to get a smile from her while at daycare as I picked her up from her classroom, but the real moment when she let her guard with me when the kids were eating. She saw some leftover biscuits in a container on our counter and she eagerly pointed to them. While it wasn’t what I had planned on feeding her, I figured an extra biscuit wouldn’t hurt!
She gobbled that biscuit right up!!! Then, I got the cutest smile when she was done and the rest of the night as smooth sailing.
I guess you just can’t resist a really great biscuit. I know I can’t.
This foolproof biscuit recipe is from Lisa Huff’s
To note: I didn’t have a 2″ round cookie or biscuit cutter and my cast iron pan was too small. But I made due with what I ha. And guess what… delicious biscuits.
The moral of the story is to adapt to use the size cutter that you have, or use the pan that you have, or even both! Square biscuits? Cool! 2 Smaller pans? Cool! Do the best that you can and just make it work otherwise.
Just don’t let anything come between you and these awesome biscuits. They are a going to be an instant family favorite!
More Great Buttermilk Recipes
- Butter, for greasing the pan
- 2 3⁄4 Cups plus 2 tablespoons all-purpose flour
- 4 1⁄2 teaspoons baking powder
- 1 teaspoon table salt
- 6 Tablespoons cold, cubed unsalted butter
- 1/2 Cup chopped fresh chives
- 1 to 1 1/2 Cups cold buttermilk
- Flour, for the work surface
- 3 Tablespoons melted unsalted butter
- Preheat the oven to 425F degrees . Set the oven rack to the lowest level. Grease a cast iron pan, preferably 10 1/2" (min).
- In a large bowl, combine the flour, baking powder, and salt.
- Cut in the butter with a fork or pastry cutter, until the mixture resembles coarse crumbs. Stir in the chives
- Add 1 Cup of buttermilk; stir to loosely combine. Slowly add more buttermilk as necessary until the dough just comes together but is still moist. Do not overwork the dough or the biscuits will come out dense and dry.
- Place the dough on a well floured surface. Gently press the dough into a 1" thick disk. Cut out the biscuits using the round cutter to form the biscuits. If you need to reform the dough into a 1" thick disk to cut out more biscuits, do so gently so you don't overwork the dough.
- Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12 to 17 minutes or until golden brown.
- Brush with the melted butter. Cool slightly before serving.
Recipe adapted from Kid Chef Bakes: The Kids Cookbook for Aspiring Baker by Lisa Huff
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 426mgCarbohydrates: 11gFiber: 0gSugar: 2gProtein: 2g