Imagine biting into a warm, pillowy biscuit that's packed with tangy sour cream and fresh, vibrant chives - a culinary experience that transforms an ordinary meal into an extraordinary feast! These aren't just any biscuits; they're a heavenly blend of creamy, herbal goodness that will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe will elevate your baking game and impress everyone at the table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sour cream
- 1/4 cup chopped fresh chives
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
- Add the 1/2 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; small pieces of butter should still be visible.
- In a separate bowl, mix together the 1 cup of sour cream and the 1/4 cup of chopped fresh chives. Stir until the chives are evenly distributed throughout the sour cream.
- Pour the sour cream and chive mixture into the flour and butter mixture. Gently fold the ingredients together using a spatula or wooden spoon until just combined. The dough will be slightly sticky; avoid overmixing.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1 inch thick. Use a sharp knife or a biscuit cutter to cut out biscuits from the dough. Gather any scraps, gently knead them together, and cut out additional biscuits.
- Place the cut biscuits onto the prepared baking sheet, leaving a little space between each one. For a golden top, you can brush the tops with a little melted butter or an egg wash if desired.
- Bake the biscuits in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. Keep an eye on them towards the end of the baking time to ensure they don’t over-bake.
- Once baked, remove the biscuits from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm, and enjoy your delicious sour cream and chive biscuits!
Tips
- Keep your butter ice-cold: Cold butter is the secret to creating those signature flaky layers. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking will develop gluten and result in tough biscuits.
- Use fresh chives: The difference between dried and fresh chives is remarkable. If possible, use freshly chopped chives for maximum flavor.
- For extra golden tops, brush with melted butter or egg wash before baking.
- Serve immediately: These biscuits are best enjoyed warm, straight from the oven, when they're at their most tender and flavorful.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
