Chive & Cream Cheese Biscuits

This biscuit recipe uses a healthy 5 tablespoons of chopped chives which is just what I needed to keep my chive crop in check.  Even though it is in a planter shared with oregano and thyme, I am surprised at how it thrives throughout the growing season.  This recipes by Diana Rattray, combines two of my favorites, butter and cream cheese, so I knew I had to give it a try.  This biscuit came together with egg and avocado to make a yummy breakfast sandwich.

Chive Biscuits

Chive & Cream Cheese Biscuits

by Dianna Rattray

  • 2 1/2 c all purpose flour
  • 1 T baking powder
  • 1/4 tsp baking soda
  • 2 tsp sugar
  • 1 tsp salt
  • 5 T chopped fresh chives
  • 5 T cold butter
  • 4 oz cold cream cheese
  • 1 c buttermilk
  • 1 T melted butter

Heat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a large mixing bowl, combine dry ingredients using a whisk.  Cut cream cheese and butter into small cubes and add to the dry mixture.  Work with hands or a pastry blender until the mixture resembles fine crumbs.  Stir in the chives, then add the buttermilk.  Combine using a fork until moistened.   Transfer to a floured work surface and knead together 4 or 5 times.  Pat until about 3/4" thick.  Cut out with biscuit cutter and brush the tops with melted butter. 

Bake for 13-16 minutes until lightly browned.  Makes about 12-14 2 1/2" biscuits.

Chive Cream Cheese Biscuits