These soft, fluffy biscuits with buttery, golden edges are prefect for summer picnics and cookouts. I served them with grilled chicken, salad and peach iced tea. They also make delightful biscuit breakfast sandwiches.
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biscuits
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Ingredients
- 2 1/2 cups (319g) all purpose flour, sifted
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup (113g) cold, unsalted butter, cubed
- 1/4 cup (14g) minced fresh chives
- 3/4 cup (170g) cold sour cream
- 1/2 cup (118ml) cold heavy cream plus extra for the tops
- 2 tablespoons (28g) melted butter
- 9 chive blossoms for garnish optional
Ingredients
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Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work the butter into the flour mixture with your fingertips until flat dime size pieces are formed. Stir in the chives.
- In a small bowl, whisk together the sour cream and the heavy cream. Stir this mixture into the flour mixture a little at a time until a shaggy dough is formed. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Form the dough into a 6-inch wide by 1-inch tall square. Cover and refrigerate for 30 minutes or freeze for 15 minutes. This will make the dough easier to cut.
- Meanwhile, preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the dough square into nine 2-inch squares. Place the biscuits about 2 inches apart onto the prepared baking sheet. Brush the tops with heavy cream. Bake until golden brown, about 18-22 minutes. Transfer the biscuits to a cooling rack and immediately brush with melted butter. Apply the chive blossoms to the tops, if using.
Recipe Notes
*I used a microwave flower press kit to press the chive blossoms. To see the press I used, click here. Alternately, you can press the chive blossoms between sheets of wax paper or parchment paper and weigh them down with a heavy book overnight.