Why hello there October, it’s so nice to see you. I wonder what recipes you’ll bring to the table with you this month, will they be better than last month’s? Can they possibly beat all of the #AppleWeek recipes, like this Apple & Lentil Andouille Crockpot Stew, this Cinnamon Caramel Apple Frozen Custard, this Apple & Red Cabbage Slow-Cooker Sauerkraut, these Apple & Chipotle Candied Bacon Deviled Eggs, these Buttery Apple Streusel Thumbprint Cookies, or this Pink Peppercorn & Curry Leaf Chicken Salad? Will they top last month’s “Tapas Time Party” inspired recipes like these Spicy Latin Baked Cheese Crisps with Pepitas or this Smoky Southwestern Chickpea Hummus? Or will they be more refreshing than these Powdered Sugar Lemon Tea Cookies?
It’s hard to say what the October will bring. I do know one thing though, it’s going to be really hard for October’s recipes to stand up against last month’s Sour Cream & Chive Jumbo Biscuits. These big giants were just so soft and creamy on the inside and golden brown and crunchy on the outside, and they also had just a slight tang from the sour cream I used to make them. All in all, these biscuits were just big ol’ bites of fresh herb and buttery biscuit heaven. And yes, I am aware that biscuits have been my First Monday Favorites for the past two months. It started with these Olive & Feta Cheese Ham Biscuits and was followed by these Salt & Pepper Horseradish Roast Beef Biscuits. What can I say? I really like biscuits.
You can find the original recipe for these Sour Cream & Chive Jumbo Biscuits HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
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:
- Preheat oven to 425 degrees.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- 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.
- Add the sour cream, water, and finely chopped chives. Stir with a silicone spatula until just combined.
- 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.
- When the dough is in a perfect square shape, cut it into four even-sized squares.
- 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.
- Bake for 10 minutes or until golden brown and cooked through.
- Using a pastry brush, brush each biscuit with melted butter and then garnish with additional finely chopped chives.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
