Not too long ago I tried making buttermilk biscuits and they turned out really good. While I was looking for a recipe for them I came across the concept of sour cream biscuits with chives which sounded pretty good. Chives are a herb that I seen at the grocery store but never actually tried cooking with so I was looking forward to trying them. I decided to use the recipe that I used for the buttermilk biscuits and just replaced the buttermilk with the sour cream. I added a bit of cheddar cheese to the biscuits for some extra flavour. They turned out nice and light and fluffy. I was a bit disappointed that the chives did not have that much flavour. I am not sure if it was just the bunch that I got or if chives in general do not have much flavour. I will have to try working with them again. Overall the experiment was a success as the sour cream biscuits were nice. There are still a lot of biscuit flavour combinations that I want to try.
Sour Cream and Chive Biscuits
- 1 1/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter (grated)
- 3/4 cup sour cream
- 1/4 cup cheddar cheese (grated)
- 2 tablespoons chives (chopped)
- Mix the flours, baking powder, baking soda and salt in a bowl.
- Mix in the butter and work with your fingers until it resembles course crumbs.
- Mix in the cheddar cheese.
- Add the sour cream and dill and mix until the dough forms a ball.
- Knead the dough dough on a floured surface until it is nicely blended.
- Pat the dough down until it is about an inch thick.
- Cut the biscuits out of the dough and place on a baking sheet.
- Bake the biscuits in a preheated 500F/260C oven until golden brown, about 8-10 minutes.