These Chives and Cream Cheese Biscuits are super flakey, buttery, and just delicious goodness.
Before I start talking about this recipe, I would like to talk about our latest project. My husband and I have been busy with our latest project over the past few weeks and I’m now proud to be able to talk about it. I’d like to introduce you to www.foodepix.com, our pride and joy. FoodEpix is a photo gallery of delicious food pictures, pretty much like foodgawker.com and tastespotting.com. The site is geared towards other food bloggers who wish to upload their food pictures and benefit from it, and also towards just regular folks who love to look at food pictures or are looking for new and intriguing recipes. Why another food gallery website, you ask? Well primarily because we got tired of being rejected due to composition or lighting issues. At foodepix.com we also have a high standard of picture quality but we’re no professional photographers, so if a picture looks good, and the food makes us want to eat it, it will be approved, and if the picture is rejected, we promise to give you a little more explanation as to why it’s rejected.
Now enough of that. Let me tell you about these exquisite chives and cream cheese biscuits. I love any biscuit really so I’m not that picky when it comes to them, so if you’ve never made biscuits, it’s a breeze. My husband loves these and whenever I make any biscuits, trust me when I tell you they do not last long. 🙂
So trust me when I say they are easy to make. They are delicious, buttery, just goodness all around.
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Chives and Cream Cheese Biscuits
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoon butter cold unsalted , cut into cubes
- 1/2 cup cream cheese cut into cubes
- 3/4 cup buttermilk
- 1/4 cup chives finely sliced
- 2 tablespoon butter melted, for brushing over top of biscuits
- Preheat the oven to 400° F.
- Line a sheet pan with parchment paper pr a silpat.
- Take a large bowl and add the flour, baking powder, sugar, baking soda, salt and pepper to it.
- Mix these dry ingredients well. Add the butter and cream cheese to the flour mixture. The butter needs to be cold.
- Using a pastry cutter, or just two knives or forks, cut the butter and cream cheese into the flour until it looks like small peas.
- Add the chives and the buttermilk to the mixture.
- Now you can use a spatula to mix everything together, but I just like to get in there with my hands and mix everything, of course make sure you wash your hands first. Do not over mix, just mix it until it forms a ball.
- Using a rolling pin, roll out the dough into a 8×11 rectangle that’s about 3/4″ in thickness. Using a round cookie or biscuit cutter cut out the biscuits and arrange them on a sheet pan that’s lined with parchment paper. Brush the top of the biscuits with butter.
- Bake them for about 15 to 18 minutes or until golden brown. Let them cool slightly on a wire rack.