We tried these for friday night’s dinner! I cooked them the night before to save a smidge of time on friday night! I didn’t like the reheat in the oven instructions and would definitely try microwave instead! I’m looking forward to trying rosemary and some other flavors!
Replace the chives with an equal amount of any of your favorite fresh herbs, if desired. Bake the biscuits up to 3 days ahead, and store in an airtight container.
20 biscuits (serving size: 1 biscuit)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1/4 cup chopped fresh chives
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg; stir in chives. Add buttermilk mixture to flour mixture, and stir just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place dough rounds, 1 inch apart, on a baking sheet. Bake at 400° for 12 minutes or until golden. Serve warm or at room temperature.
Note: To maximize the number of biscuits, gather the dough scraps after cutting and gently reroll to a 1/2-inch thickness. A light hand with the dough will ensure tender biscuits.
- Calories:74 (33% from fat)
- Fat:2.7g (sat 1.6g,mono 0.8g,poly 0.2g)