Friday my step-father teased me at lunch that he didn’t think I could make homemade biscuits! Fully aware of what he was doing, I promised him the best homemade biscuits he’d ever had when we came for supper Sunday night. This has been our routine for several years now – my sister and I cook and take Mom and Virgil supper every Sunday night. They like the old tried and true recipes – I don’t experiment with them! I leave that for Ritchey! So even though I used Ina Garten’s Chive Biscuits recipe, it was sans chives! These beauties lived up to their reputation when I made them – and Virgil had to eat his words, uh, biscuits – with sorghum molasses – just the way he likes them!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 stick cold unsalted butter, diced
- 3/4 cup half and half
- 1/2 cup chopped fresh chives or fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees.
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.
Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm. Enjoy!