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Buttermilk-Chive Biscuits

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!


Buttermilk-Chive Biscuits

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.

Yield

20 biscuits (serving size: 1 biscuit)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Calories:74 (33% from fat)
Fat:2.7g (sat 1.6g,mono 0.8g,poly 0.2g)
Protein:2g
Carbohydrate:10.2g
Fiber:0.4g
Cholesterol:17mg
Iron:0.7mg
Sodium:199mg
Calcium:56mg
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