Bread

Country Biscuits with Sour Cream & Chives

Flaky, white biscuits are easy to make. One of the fastest of baked goods to put together, biscuits are among the most reliable. People who make them with regularity barely have to measure the ingredients – a quick stir, a pat or two, and a fast roll-out are all it takes before the biscuits are popped in the oven. The dough should be handled only a little, but it does need the few seconds of kneading called for.

Sour cream and chives biscuits with cream cheese

The biscuits may be stamped out with a cutter or an upturned glass, but whichever you use, don’t twist it in the dough. Scraps should be patted together and flattened, not rerolled; the dough will toughen. Although best if timed so that they are taken from the oven just as everyone is sitting down at the table, biscuits can be made ahead and frozen unbaked. Add five minutes to the baking time.

Sour cream and chives biscuits with cream cheese

Country Biscuits with Sour Cream & Chives

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Serves: 10 biscuits
Prep Time: 15 minutes Cooking Time: 15 minutes

For this recipe, you'll need a pastry blender and 2-inch biscuit cutter.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/2 cup whole milk 
  • 1/2 cup full-fat sour cream
  • 2-3 Tbsp. minced fresh chives
  • 1 - 2 Tbsp. melted butter, for brushing over tops
  • cream cheese to serve

Instructions

1

Heat the oven to 400F. In a large bowl, combine the flour, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

2

In a small bowl combine the milk, sour cream and chives. Mix well. Add to the flour mixture; mix lightly with a fork until the mixture clings together and forms a soft dough. Turn the dough onto lightly floured surface and knead gently, turning 5 or 6 times.

3

With a floured rolling pin, roll the dough to 1/2-inch thickness. With a floured 2-inch cutter, cut the dough into rounds. Place the biscuits, 1 inch apart, on a baking sheet with a parchment paper. Pat the dough scraps together, and cut out more biscuits.

4

Bake the biscuits 12-15 minutes, or until they are light brown. Brush the tops with melted butter. Serve warm with cream cheese.

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8 Comments

  • Reply
    La Table De Nana
    September 24, 2014 at 11:03 pm

    They look like home:)
    I have that same little butter dish..
    next five days here?
    Summer again!
    You?

  • Reply
    melangery
    September 24, 2014 at 11:07 pm

    O, yes, it's going to be hot here -)) We were just talking about it with my husband, how funny is that-))

  • Reply
    Rosa's Yummy Yums
    September 25, 2014 at 5:46 am

    Beautiful biscuits! A recipe I'm bookmarking.

    Cheers,

    Rosa

  • Reply
    Te de Ternura
    September 25, 2014 at 10:33 am

    MUY APETITOSAS!!!
    Con estos ingredientes; éxito seguro :)))))

  • Reply
    Angie Schneider
    September 25, 2014 at 5:51 pm

    These biscuits look fantastic. I like the combination of chives and sour cream.

  • Reply
    Anonymous
    September 25, 2014 at 5:57 pm

    You sold me at sour cream and chives. Even though I am vegan they were one of my most favourite combinations when I wasn't :). We call "biscuits" scones here, our biscuits are your cookies so it all gets a bit confusing in the blogosphere when people are writing recipes but we are all learning to get each others terminology now. These are lovely looking biscuits/scones, whatever they are 🙂

  • Reply
    Gwen
    September 25, 2014 at 11:22 pm

    What a wonderful idea! Pinning to make with a bowl of soup ASAP!

  • Reply
    carol cox
    November 3, 2014 at 3:31 pm

    I just love biscuits. they look so complicated and get compliments when served freshly made out of the oven – but really so easy to make! i like to make them for Sunday Brunch, sometimes i like to add a little crispy bacon, chopped fine and some grated cheese before baking. but usually just plain. love your pictures. thanks for the blog!

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