Buttermilk Chive Biscuits
- 2 cups all-purpose flour
- 2 Tbs. sugar
- 1 1/2 Tbs. baking powder
- 1/2 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 1 whole egg
- 1 egg yolk (optional)
- Scant 1 cup buttermilk, or as needed
- 1/4 cup snipped fresh chives
In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
In a measuring pitcher, combine the whole egg and egg yolk and whisk until blended. Add enough buttermilk to measure 1 cup. Whisk in the snipped chives. Add the buttermilk mixture to the flour mixture. Using a fork, mix quickly just until the dry ingredients are absorbed.
Turn the dough out onto a heavily floured work surface and knead gently and quickly until the dough is no longer sticky, about 5 minutes. Pat into a square or rectangle 1/2 inch thick. Dip a round biscuit cutter 3 inches in diameter in flour and cut out 24 rounds. Arrange the rounds on ungreased baking sheets about 1 inch apart. Bake until golden brown, 12 to 15 minutes. Remove from the oven and serve hot or warm.