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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Buttermilk and Chive Biscuits

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Buttermilk and Chive Biscuits Empty Buttermilk and Chive Biscuits

    Post by Lobo Sat 13 Feb 2016, 10:41 pm

    Buttermilk and Chive Biscuits Img17l
    Buttermilk and Chive Biscuits
    Buttermilk and Chive Biscuits Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 20
    Buttermilk biscuits are always a hit when served with a weekend breakfast, and here they are made even more special by the addition of chives. Guests will be especially impressed if you use a vegetable peeler to shave curls of top-quality butter and place them on a small platter near the biscuits. Or, if you prefer, whip softened butter with a little maple syrup, spoon into a ramekin and place alongside the biscuits.






    • 8

    Ingredients:


    • 4 cups (20 oz./625 g) all-purpose flour
    • 4 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 3/4 cup (6 oz./185 g) cold unsalted butter, diced, plus 2 Tbs. unsalted butter, melted
    • 1/2 cup (3/4 oz./20 g) finely snipped fresh chives
    • 1 1/2 cups (12 fl. oz./375 ml) plus 2 Tbs. buttermilk

    Directions:

    Preheat an oven to 450°F (230°C).

    Sift together the flour, baking powder, baking soda and salt into a large bowl. Add the cold butter and, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles coarse meal. Add the chives and toss to distribute, then stir in the buttermilk just until the dry ingredients are moistened.

    Lightly flour your hands, gather the dough into a ball and transfer to a lightly floured work surface. Using your hands, form the dough into a rectangle about 1/2 inch (12 mm) thick and roughly 11 by 9 inches (28 by 23 cm). Using a dough scraper or a knife, cut the dough into 20 equal-sized pieces. Transfer to an ungreased baking sheet, leaving a little room between the biscuits.

    Brush the tops with the melted butter and bake until pale golden and puffed, about 14 minutes. Serve warm. Makes about 20 biscuits.

    Adapted from Williams-Sonoma Bride & Groom Entertaining, by Brigit Binns (Weldon Owen, 2008)
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