Best Chive And Black Pepper Biscuits Recipes

Chive and Black Pepper Biscuits image

Provided by Martha Stewart

Time 55m

Yield Makes 2 dozen

Number Of Ingredients 8

4 cups all-purpose flour, plus more for surface, fingers, and biscuit cutter
3 tablespoons finely chopped chives
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
Salt and freshly ground pepper
2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups low-fat buttermilk

Steps:

Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
Stir in buttermilk. Dough should be slightly sticky; do not overmix.
Turn out dough onto a lightly floured surface, and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

Chive and Black Pepper Biscuits image

Provided by ShelbyGail Allen

Categories Biscuits

Time 1h20m

Number Of Ingredients 8

4 c all purpose flour, plus more for surface, fingers, and biscuits cutter
3 Tbsp finely chopped chives
1 Tbsp baking powder
1 tsp sugar
1/2 tsp baking soda
salt and freshly ground pepper
2 stick cold unsalted butter, cut into small pieces
1 1/2 c cups low-fat buttermilk

Steps:

1. 1. Preheat oven to 375. Whisk together flour, chives, baking powder, sugar, baking soda.
2. 1t salt and 2t pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
3. Turn out dough onto a lightly floured surface, and pat into a 1 and 1/2 inch thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
4. Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

CHIVE AND BLACK PEPPER BISCUITS image

Categories Brunch

Yield 24 each

Number Of Ingredients 8

4 cups all purpose flour, plus more for surface, fingers and biscuit cutter
3 TBS finely chopped chives
1 TBS baking powder
1 tsp sugar
1/2 tsp baking soda
salt and freshly ground pepper
2 sticks cold unsalted butter, cut into small pieces
1-1/2 Cups low-fat buttermilk

Steps:

Preheat oven to 375. Whisk together flour, chives, baking powder, sugar, baking soda, 1tsp salt and 2 tsp pepper. Cut in butter with a pastry cutter or rub in your fingers until mixture resembles coarse crumbs with a few large pieces remaining. Stir in buttermilk. Dough should be slightly sticky; do not overmix turn out dough onto a lightly floured surface, and pat into a 1-1/2 inch thick round using floured fingers; do not overwork dough. Using a floured 2 inch cutter, cut out 24 biscuits Transfer buscuits to a baking sheet, spacing 1-1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool