Dear Ina Garten, aka The Barefoot Contessa, 
Thank you for this recipe.  It’s genius, pure genius.  Not to mention good.
I swapped out Ina’s half and half in this recipe for milk and it worked great.  Roasted chicken, corn, watermelon, and salad were on the menu and I need a tasty bread to go with it.  These were fast and so very good.  The mild onion flavor of the chives is really accentuated in the cooking.  Make these ASAP.  They will impress, so plan on company.
Chive Biscuits
From Ina Garten via the Food Network

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup, cold butter, diced
3/4 cup milk
1/2 cup chopped fresh chives or fresh parsley leaves

Preheat the oven to 400 degrees F.  Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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