Black Pepper Chive Buttermilk Biscuits

These Black Pepper Chive Buttermilk Biscuits have bright fresh flavors from snipped fresh chives, tangy buttermilk and ground black pepper. Yields 12 biscuits

Soup in our house requires some kind of carb to either crumble or dunk into it.

That originally was my excuse to eat more carbs… but an excuse that has turned into a necessity for soup inhaling.

Instead of going the obvious route with yesterday’s turkey pot pie soup {hey that rhymed! sorta} by making a pie crust topper… don’t get me wrong, it is and would be perfect, I wanted to make biscuits. Okay so that and I was feeling incredibly lazy and the thought of rolling out pie crust makes me want to take a nap. So biscuits it was… is.. were?! Whatever.

Oooh I just had an idea! You could even serve these in mugs and use the biscuit as a topper! Eat it on the couch, in bed… wherever! Dang, why do I always think of these things after the fact? I’m always a day late and a dollar short. Man.

Because the pot pie soup is so hearty and savory, I wanted a biscuit with bright flavors like fresh chives and buttermilk. And then I wanted some back-of-your-throat spice from coarsely ground black pepper. These bis-cu-its are pretty fool-proof, I mean I was able to make these flakey-butter-babies after all… so you best believe that you can too.

Ps. Is the above picture leaning to the right a little? I can’t be certain.

First, measure and add in two cups of all purpose flour, 1-1/2 teaspoons of baking powder, 1/2 teaspoon sugar, 1/4 teaspoon baking soda, 3/4 teaspoon kosher salt and then add in 1/2 teaspoon of coarsely ground black pepper into a large bowl.

Next add in the three tablespoons of snipped fresh chive…

And then use a whisk to stir and fluff the dry ingredients.

Next, grab a stick of super duper cold butter from the fridge, slice it up and then drop it into the bowl.

Then switch over to a pastry blender and cut the butter into the dry ingredients until coarse crumbles form.

Make a well and pour in the buttermilk. 

Use a spatula or spoon and gradually mix the buttermilk into the dry ingredients.

Once the biscuit dough is combined, lightly flour a clean surface and plop the dough right on down. Knead the dough a few times until completely combined.

Pat the dough out into an 8×11 rectangle that is about 1/2 inch thick. Don’t go busting out a ruler, just as long as you can get 8 biscuits out of it to start is fine.

Lightly flour a two-inch biscuit cutter…

And stamp out about 8 biscuit rounds.

Pull the scraps together and stamp out 4 more biscuits.

Place the biscuit rounds onto a silpat-lined rimmed sheet pan.

Make a slight depression in the center of the rounds.

Pour a little heavy cream or whole milk into a small bowl…

…brush the rounds with the heavy cream…

…and sprinkle with a little more coarse black pepper. Doing this lets everyone know there’s black pepper up in there.

Bake the biscuits in a preheated 375 degree oven for 18-20 minutes or until lightly golden brown.

Oh how I love a freshly baked biscuit. It took all that I have not to plop down on the couch and eat these black pepper chive buttermilk biscuits like popcorn and induce a carb coma.

Make the soup. Make the biscuits and make yourself happy!

Carb lovers unite!

Enjoy! And if you give this black pepper chive buttermilk biscuits recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 12 biscuits

Black Pepper and Chive Buttermilk Biscuits

These Black Pepper Chive Buttermilk Biscuits have bright fresh flavors from snipped fresh chives, tangy buttermilk and ground black pepper.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Additional Time: 5 minutes mins

Total Time: 35 minutes mins

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting
• 3 tablespoons chives, snipped
• 1½ teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper, plus more for sprinkling
• 1/2 teaspoon sugar
• 1/4 teaspoon baking soda
• 1/2 cup cold butter, cut into pieces
• 3/4 cup cold buttermilk
• 2 tablespoons heavy cream

Instructions 

• Preheat your oven to 375°.
• In a large bowl combine the flour, chives, baking soda, salt, black pepper, sugar and baking soda. Whisk to combine those dry ingredients.
• Drop in the stick of butter that has been cut into pieces. Use a pastry blender to cut the butter into the dry ingredients until small crumbles form.
• Make a well in the center of the crumbles and pour in the cold buttermilk. Slowly stir the dry ingredients into the wet until the biscuit dough forms.
• On a lightly floured surface, gently knead the dough until it comes together. Pat out into a rectangle that is about 8x11 in dimension and about a 1/2 inch thick.
• Lightly dust your 2 inch biscuit cutter with flour and stamp out 8 biscuit rounds. Gather the dough scraps and form into a smaller rectangle and stamp out 4 more rounds.
• Place the biscuit rounds onto a silpat or parchment lined baking sheet. Using your first two fingers, press and make an indentation in the center of the biscuits. Brush with heavy cream and sprinkle with black pepper.
• Bake the biscuits in your preheated oven for 18-20 minutes or until lightly golden.

Serving: 1g, Calories: 160kcal, Carbohydrates: 17g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 306mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 314IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American

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