+

Lemon-Chive Biscuits

Ingredients (8)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
  • 1 cup cold whole milk
  • 1/4 cup finely chopped chives (from about 2 bunches)
  • 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
Try Amazon Fresh
Nutritional Information
  • Calories314
  • Fat17.1g
  • Saturated fat10.55g
  • Trans fat0.62g
  • Carbs34.32g
  • Fiber1.25g
  • Sugar2.24g
  • Protein5.82g
  • Cholesterol44.77mg
  • Sodium246.41mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Lemon-Chive Biscuits

Cutting out biscuits is messy, and it’s hard to find the extra time to clean up first thing in the morning. These biscuits are formed right out of the bowl so there’s no need to roll and stamp out the dough on a flour-dusted counter. Just whisk the dry ingredients together, cut in a cold stick of butter, and stir in milk, fresh lemon zest, and chives. Divide the dough into 6 portions, pat them into rounds, drop on a baking sheet, and after about 15 minutes, you’ll have buttery, flaky biscuits to slather with more butter, stuff with smoked salmon, or serve as part of a fancy Crab Benedict.

For more, see our buttermilk biscuits recipe.

Tips for Christmas

Instructions

  1. 1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside.
  2. 2Whisk the flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
  3. 3Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the milk, add the chives and lemon zest, and stir with a wooden spoon just until a moist, shaggy dough comes together.
  4. 4Pat the dough into a disk and divide it into 6 equal portions (about 1/2 cup each). Pat each portion into a 2-1/2-inch-wide disk and place them on the prepared baking sheet, spacing them about 2 inches apart.
  5. 5Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving.
Load Comments

Recommended from Chowhound

These Frying Pans Are Fire: Our Favorite Skillets for 2019
Shop

These Frying Pans Are Fire: Our Favorite Skillets for 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Essential Kitchen Utensils and Which Cookware They Work With
Shop

9 Essential Kitchen Utensils and Which Cookware They Work With

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Excellent Instant Pot Accessories to Help You Eat Healthier
Shop

9 Excellent Instant Pot Accessories to Help You Eat Healthier

by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...