Chive Biscuits

Here it is, January which is supposed to be our “winter.” Usually we are 10 degrees cooler this time of the year but it feels like summer.  I bought a pretty Nic & Zoe sweater on my last trip to Oahu and I still haven’t had the opportunity to wear it.  Lord love a duck!

With this unbelievable weather you’d think that all the herbs in the garden would be flourishing.  Unfortunately the chives took a dive.  They’ve been replanted  a few times, moved from their original spot and have always done well.  The Italian parsley has grown into a huge bush and towers over the chives which aren’t getting their share of sunlight.  I was able to collect just enough to use in this recipe I adapted from Serious Eats.

It takes just 30 minutes to make these biscuits.   If you don’t have chives you can substitute tender green scallions.

Chive Biscuits 

Makes 12 Biscuits

Ingredients

2 cups flour

1 cup cake flour

3 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon pepper

1 stick Earth Balance Buttery Sticks cut into small cubes

1/4 cup minced chives or more if you prefer

12 ounces Green Valley lactose free plain yogurt plus 4 tablespoons lactose free milk to measure 1 3/4 cups total

Preparation

Preheat oven to 425 degrees

In a large bowl sift flour, cake flour, baking powder, sugar, salt and baking soda.  Whisk in pepper.

Add cold cubes of Buttery Sticks to flour mixture.  Use a pastry blender to combine butter with dry ingredients until the texture resembles coarse meal.  Alternately place dry ingredients in a food processor, add Buttery Sticks and pulse until a coarse meal texture forms.

Add chives and yogurt mixture to dry ingredients and stir until combined.  Turn dough onto a floured surface and knead up to 6 times.  Pat dough into a 1 inch round.  Use floured biscuit cutter to stamp out 12 biscuits and place on a large cookie sheet or jelly roll pan.

Bake for 12 -15 minutes, turning the pan once half way through the baking time.  Transfer the pan to a cooling rack.  Serve right away while still warm.  These biscuits are really good split and toasted until crispy and brown served alongside poached or fried eggs and crispy bacon.

***Feel free to use regular butter, yogurt and milk in place of lactose free products