Biscuits with Chives
are one of the original comfort foods and sourdough
starter takes them to a new level. Covered with
sausage gravy or served next to the Sunday ham,
these biscuits are sure to please. Light and fluffy,
golden brown and slightly tangy…grab ‘em while
they’re hot, before they all disappear!
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons shortening or butter
2 tablespoons chives, 1/8” chop
1 cup sourdough starter
1/2 cup milk (preferably whole milk)
1 tablespoon butter, melted
the oven to 425˚.
the dry ingredients into a bowl and whisk
thoroughly. Cut in the shortening or butter with a
pastry cutter or fork until the mixture resembles
coarse meal. Mix in the chives with a fork. Add the
sourdough starter and milk, and gently incorporate
with a fork until the dry ingredients are moistened.
Do not over mix.
dough out on a clean and lightly floured counter.
Knead the dough four or five times and then roll out
to ˝” thickness. To form the biscuits, use a floured
2 ˝” biscuit cutter or cut the dough into 2”
squares. Place 2” apart on a lightly greased or
parchment lined baking sheet.
12-15 minutes until golden brown and cooked through.
Remove from the oven and brush with melted butter.
Serve warm or place on a wire rack to cool if
Chives can be omitted entirely or substituted with
another herb, such as rosemary, sage or thyme.
Quantity of the replacement herb should be based on
the strength of the herb. Other possible substitutes
include cooked and crumbled bacon or sausage.