Who doesn’t like a good biscuit? I know I do, especially something that is flaky and flavorful. Last week I whipped up a new savory batch and they disappeared with 48 hours – all gone, 20 of them. We ate these with… who am I kidding, I was only focused on the biscuits I can’t remember what else the meal contained. But they would be good with any stew, roasted meat or veggies, or even turned into a breakfast sandwich – just imagining that now. Mmmm.
Sour Cream and Chive Whole Wheat Biscuits
Makes about 20 biscuits
- 2 c whole wheat flour (I used the white whole wheat since it’s a touch lighter in texture)
- 4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 T butter, frozen, grated
- 1/4 c chopped/minced chives
- 1 c milk (I used whole)
- 1/2 c sour cream
Preheat oven to 425F.
In a large bowl whisk together the flour, baking powder, salt, and pepper.
Cut in grated butter until mixture resembles coarse meal. Add in the chives.
Stir in the milk and sour cream until just combined, careful to not over mix – biscuit texture will become tough.
This dough is a little too sticky to roll, so we’ll make them into drop biscuits (if you’d like to roll and cut your biscuits, decrease the milk by 1/8-1/4 c). Drop dough onto a parchment lined baking sheet, about 1/4 cup size.
Bake in preheated oven for 12-15 minutes until lightly browned.
*This recipe was created and baked at high elevation.