Is there anything better than a hot, flaky biscuit right out of the oven? Flour and butter and intense heat that causes the cold butter to release vapor and “lift” the biscuit right off it’s feet.
Magic, I tell ya! Magic…
I originally bought the whole wheat flour to experiment making dog biscuits for George, you know, because you should only feed your dog the healthiest ingredients…(yes he is spoiled. Even the vet said so.)
Then I thought, maybe I should be adding a little more fiber to my diet too. I didn’t miss the white flour at all!
Pepper jack cheese adds an extra richness and spice + fresh chives to add some green crunch.
I’m proud to say that the chives are from my herb garden, though it’s a miracle they’re still alive.
Those poor little chive bushes have been through a lot. I planted them last spring, when I started my first garden. I had this grand idea that I could put 8 herb bushes and two cherry tomato plants in one 3 foot by 3 foot garden box and have everybody get along. Yes, I read the “suggested” amount of space that the plants supposedly needed, but I thought that was more of a guideline…Well, the cherry tomatoes got HUGE. They were taller than me by the end of the season, and they completely blocked the poor little herb bushes from any sunlight.
Once we harvested all the tomatoes and pulled the plants out, the only two herby survivors were two chive bushes and the mint. I think mint is impossible to kill.
This spring is the first time the chive bushes have bloomed, and they produce the prettiest purple flowers!
The whole wheat flour mixed with the cheese makes them almost have a Cheez-it type of flavor. Like a big flaky cheese cracker! It’s a good thing.
I always brush my biscuits with a beaten egg so they get a golden brown crust.
The versatility of biscuits is always fun. Slice it in half to make a breakfast sandwich, add a few tablespoons of sugar to the dough and you have a base for shortbread. Add 1/2 cup of sugar, replace the buttermilk with cream, add some fruit and you have scones!
When I make cookies or brownies or anything sweet, what usually happens is that I will eat my share (usually quite a generous one), Taylor will eat two bites, and then I’ll drop the rest off at work, or send him to school with them.
This is not the situation when I make biscuits. Taylor is a bread man. He wants bread with every meal. Even spaghetti, which is composed of nearly all bread, must have more bread on the side. Eating all these biscuits will be no problem for him. Another favorite of his is beer bread. I need to get into making actual yeasted bread. There are just so many things to make!
- 2½ cups whole wheat flour
- 1 tbl baking powder
- ½ tsp baking soda
- 1 tsp salt
- 10 tbl butter, chilled and cut into 18 small pieces inch slices
- 1¼ cup buttermilk, chilled
- ¼ cup chopped chives
- 1 egg, beaten
- Pre-heat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- Whisk together flour, baking powder, baking soda, and salt, in a large bowl.
- Take a few pieces of butter at a time and coat them each in the flour mixture.
- Making sure that your hands are floured, take each butter square and press it so that the pieces are very thin and broken up into smaller nickel size pieces.
- Try to work quickly so that the butter doesn't melt too much from the heat of your hands.
- Once all the butter pieces have been squished flat, put the whole mixture in the fridge for 30 minutes or freezer for fifteen minutes.
- Add chives and combine
- Add 1 cup + 2 tbl buttermilk to the re-chilled flour/butter mixture.
- Mix with fork until dough just comes together. This is where you can add the extra buttermilk if it's too dry.
- Transfer dough to floured surface.
- Pat down with very floured hands to about an inch thick.
- Roll into a square that's ½ inch thick and fold into thirds.
- Repeat two more times.
- Cut out biscuits with floured 3" biscuit cutter, re-dipping the cutter in flour each time.
- Place on cookie sheet and brush with beaten egg.
- Bake 12-15 minutes until golden brown.