If I have one weakness in life, it’s a good biscuit. Flaky buttery dough with a little jam or butter and I’m a goner! Brunch isn’t complete without biscuits in my opinion and if your restaurant has a biscuit, it’s guaranteed I’m going to try it.
And in my experience while I’ve partaken in many biscuits over the years, I’ve only had a handful of that are elevated above the rest… life changing if you will. Sweet Cheeks in Boston is definitely one of them… their biscuits with honey butter I would kill for and are one of the few things I truly miss about Beantown. And then the chive biscuits at Volt in DC were so amazing my dad turned to me and told me I had to learn to make them!
Now despite my love for biscuits, I haven’t been able to replicate their heavenly goodness at home. I tried about a year ago to much failure… I tried several different recipes; experimented with butter vs. shortening; tried different methods to no avail. They were edible but didn’t cut it! You can read about my struggle here. It’s been a thorn in my side ever since… of all the things I’ve cooked and baked and biscuits defeated me?!?
But ladies and gentlemen, today I have conquered the biscuit making challenge that has been the past year. I made the most glorious chive biscuits… flaky and buttery with fluffy layers of deliciousness. I have no idea what was different from this attempt and those previous, but it doesn’t matter because now I am a biscuit-making goddess! All thanks to Ina Garten… Ina, I know we’ve had our differences in the past, but your recipe brought me out of my biscuit making depression!
I can’t get over how good these were… I could eat them everyday! It’s a perfect Sunday brunch – scrambled eggs and warm chive biscuits!
*These chives were clipped from our mini windowsill garden at work!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 stick, cold unsalted butter, diced
- ¾ cup half-and-half
- ½ cup chopped fresh chives or fresh parsley leaves
- 1 egg mixed with 1 tablespoon water, for egg wash
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
- Dump the dough out on a well-floured board and knead lightly into a rectangle ¾-inch thick. Cut out rounds with a 2½-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
- Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.