These jumbo biscuits are light, fluffy, and perfectly crunchy on the outside. And thanks to the sour cream and freshly chopped chives added to the biscuit dough, they taste just as good as they look.

I don’t have the luxury of living in a house where milk or cream is always available in my fridge. For some reason or other, these two ingredients just don’t always find their way onto my grocery list. Sure, we go through stages where we’re either eating cereal or making ice cream on a frequent basis, which means that the possibility of finding them in our fridge is more likely than usual, however, for the most part, these two things just aren’t a normal thing we have on hand.

So, when I wake up super early on a Sunday morning because the cat is being an all-out crazy psychotic ball of fur, and I feel like making homemade biscuits, chances are, it means a trip to the market to buy either milk, cream, or buttermilk. No more. Now that I know that I can use sour cream and water instead, I’ll never have to make a special 7:00 AM trip to the damn market ever again. And in my book, that’s a very good thing because there is nothing worse than being judged by strangers for wearing your pajamas in a grocery store, with eye boogers, knotty bedhead, and a horrendous case of morning breath.

As an added bonus, these sour cream and chive biscuits just so happen to be even better than normal biscuits made with milk or cream; they’re soft and creamy on the inside and golden brown and crunchy on the outside. They also have a slight tang from the sour cream, which blends quite nicely with the fresh herbs and buttery biscuit flavor. Now, maybe if I could get Brenna to keep her mouth shut and stop howling her way through the night, perhaps I could finally sleep in on a Sunday morning.

Ingredients:

• 1 Cup All-Purpose Flour (Additional for Forming Biscuits)
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Baking Powder
• 3/4 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Cup Unsalted Butter, Cold
• 1/2 Cup Sour Cream
• 4 Tablespoons Cold Water
• 2 Tablespoons Finely Chopped Chives (Additional for Garnish)
• 2 Tablespoons Melted Unsalted Butter

Directions:

1. Preheat oven to 425 degrees.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
3. Cut the butter into very small pieces and add it to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour for two minutes.
4. Add the sour cream, water, and finely chopped chives. Stir with a silicone spatula until just combined.
5. Turn the dough out onto a floured surface. Dust your hands with flour and use them to shape the dough into a 1-inch thick square. Flip the dough over a few times as you are shaping it to coat both sides lightly with flour.
6. When the dough is in a perfect square shape, cut it into four even-sized squares.
7. Use your flour-dusted hands to gently form each square into a circle and then place each circle onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 10 minutes or until golden brown and cooked through.
9. Using a pastry brush, brush each biscuit with melted butter and then garnish with additional finely chopped chives.

Suggestions:

• You can replace the fresh chives in this recipe with dried chives if you choose. Whisk the sour cream, water, and 1-tablespoon of dried chives together in a small bowl. Allow the mixture to rest for 10 minutes before adding it to the flour and butter mixture. This will help plump the dried chives up.
• Make sure to dust your countertop and hands liberally with flour.
• This biscuit dough will be a little wet, which is why I suggest turning the dough over a few times while forming the biscuits. The added flour the dough absorbs will help make it easier to form into biscuits.
• This recipe will yield 4 jumbo-sized biscuits.

Improvements:

• Replace the freshly chopped chives with finely diced scallions.
• Replace 1-tablespoon of the water in this recipe with 1-tablespoon of hot sauce.
• Add a clove of garlic when melting the butter. The garlic flavor will seep its way into the butter.

Print

Yum

Sour Cream & Chive Jumbo Biscuits

Ingredients:

• 1 Cup All-Purpose Flour (Additional for Forming Biscuits)
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Baking Powder
• 3/4 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Cup Unsalted Butter, Cold
• 1/2 Cup Sour Cream
• 4 Tablespoons Cold Water
• 2 Tablespoons Finely Chopped Chives (Additional for Garnish)
• 2 Tablespoons Melted Unsalted Butter

Directions:

1. Preheat oven to 425 degrees.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
3. Cut the butter into very small pieces and add it to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour for two minutes.
4. Add the sour cream, water, and finely chopped chives. Stir with a silicone spatula until just combined.
5. Turn the dough out onto a floured surface. Dust your hands with flour and use them to shape the dough into a 1-inch thick square. Flip the dough over a few times as you are shaping it to coat both sides lightly with flour.
6. When the dough is in a perfect square shape, cut it into four even-sized squares.
7. Use your flour-dusted hands to gently form each square into a circle and then place each circle onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 10 minutes or until golden brown and cooked through.
9. Using a pastry brush, brush each biscuit with melted butter and then garnish with additional finely chopped chives.

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