Cream Cheese and Chive Biscuits
These cream cheese biscuits with chives combine two of our favorite flavors.
I filled the split biscuits with egg salad, and the little sandwiches were wonderful. Tuna or chicken salad would be excellent as well, or serve them along with a meal.
The flavors and look are extra special, but the preparation and baking are surprisingly easy. Try this recipe for biscuits to go with your holiday meal or make them for an everyday family lunch or dinner.
- 2 1/2 cups all-purpose flour (about 12 1/2 ounces)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar, optional
- 1 teaspoon salt
- 4 to 5 tablespoons fresh snipped chives
- 5 tablespoons cold butter
- 4 ounces cold cream cheese
- 1 cup buttermilk
- 1 tablespoon melted butter
Cooking time 30mins
Heat the oven to 425 F.
Line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, combine the flour, baking powder, soda, sugar, and salt. Stir with a whisk to blend thoroughly.
Cut the butter and cream cheese into small pieces and add to the dry mixture. Work in with a pastry blender and/or fingers until the mixture resembles coarse meal. This can also be done in a food processor, but pulse just until the mixture resembles coarse meal.
Stir in the chives and then add the buttermilk. Stir the dough with a fork just until the dry ingredients moistened, then turn the mixture out onto a floured surface.
Knead the 4 or 5 times, or just until the dough holds together and forms a smooth, soft dough. Don't overwork the dough or the biscuits will be tough. Work in a little more flour, if necessary. Pat the dough or roll it into a circle about 3/4 inch thick.
Cut round or square shapes out with a biscuit cutter and arrange the biscuits on the prepared baking sheet.
Gently bring the scraps together and continue cutting out biscuits.
Brush each biscuit top with melted butter.
Bake for 12 to 16 minutes, or until the tops are until lightly browned.
Makes 12 to 14 standard size 2 1/2-inch biscuits, or about 20 2-inch biscuits.
■ For extra-flaky biscuits, freeze the cream cheese and butter.
■ Combine the fat with the dry ingredients until the crumbs are coarse, or about 1/4-inch in size. The small pieces of butter and cream cheese create the flaky pockets in the biscuits.
■ Substitute 1/2 cup whole wheat flour 1/2 cup of the all-purpose flour in the recipe.