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