One of the pleasures of getting fresh, local groceries delivered (or shopping at the farmer’s market!) is finding new uses for familiar vegetables and herbs and getting to try new vegetables and herbs! I’m a big fan of chives – we are growing two big clusters in the garden after all – but I generally eat the onion-flavored variety. It’s not that I hadn’t ever tried the garlic kind, it’s just that when I think “chives” I think “onion.” Onion chives are delicious, with their snappy little tubular stems. But garlic chives, with their flat stems, are delicious too. They add just the right amount of garlicky flavor to these tartly cheesy drop biscuits. And since they’re drop biscuits, they’re super easy to make – no kneading, rolling out dough or cutting! Just plop them down and they’re ready to go. I’ve been making batches of these and freezing them, so I can have fresh biscuits at the drop of a hat! Delicious with a cold summer soup.
garlic chive-parmesan biscuits
adapted from Joy of Cooking
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into pieces
- 1/2 cup grated parmesan
- 1/4 cup finely snipped fresh garlic chives
- 1 1/4 cups buttermilk
Preheat oven to 425°F. Whisk together in a large bowl the flour, baking powder, baking soda and salt. Add the butter pieces and cut them in with a pastry blender until the mixture resembles coarse breadcrumbs, with a few larger pieces. Add fresh chives and parmesan and whisk thoroughly. Add the buttermilk all at once and stir until the flour mixture is thoroughly moistened. (The dough will not be smooth.) Drop by heaping tablespoons onto an ungreased baking sheet 1-2 inches apart. Bake until the bottoms are golden brown, about 12-15 minutes.