Saturday, January 21, 2012

Cream Cheese and Chive Biscuits

Eat individually or with Chicken Pot Pie

1/4 cup unsalted butter, cut into small pieces
4 ounces cream cheese, cut into small pieces
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon coarsely ground black pepper
1/4 cup chopped fresh chives

Place the butter and cream cheese pieces in a small bowl. Measure out the buttermilk. Place the fats and the buttermilk in the freezer to chill for a couple of minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Dump onto a clean surface.

Incorporate the very cold fats to your flour mixture with your fingers.

Make a small well out of the flour and fat mixture. Pour the very cold buttermilk in the well.

Combine the wet and dry ingredients well with your fingers. Knead the dough and form a 1 1/2 inch thick disk. With a 1 1/2-inch round cutter, cut the biscuits. Keep on cutting more biscuits until no dough remains. Place the cut biscuits on a cookie sheet and chill in the refrigerator for an hour.

When ready to bake, preheat the oven to 400˚F. Bake around 20 minutes.  
Source: Joy the Baker


  1. Uhmmmm que bueno
    Un besito y feliz domingo

  2. The Weekly Sweet ExperimentJanuary 23, 2012 at 9:30 AM

    Sounds delicious. We eat chicken pot pie a lot in the winter, usually with rice. This will be a great alternative! thanks for sharing!

  3. These would have been great with our dinner that they use both buttermilk and cream cheese...they must be moist and wonderful!



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