Drop Buttermilk Biscuits: crazy simple and ridiculously good with a little slather of butter or honey.
To say that I see the benefit in letting my kids help me in the kitchen would be an understatement. To say how much I love them helping me would be a lie.
I know, I know. Sue me. But let’s face it, little kids involved in the cooking process slows everything down. Not so great for my Type A personality and OCD tendencies, while trying to get an accurate prep time. But I can’t deny their willingness and excitement…when Haley puts on her tiny apron, or when Trevor grabs his little step stool *melt*
I can remember Haley’s first two times she actually got involved. And neither of them were with me! Ha. First, when she was 2 1/2, she helped her Nana make pancakes – we have that one filmed. And second, she helped her Aunt Jen make these biscuits.
This is Jen’s recipe (minus the chives.) And they’re the best. Crazy simple and ridiculously good with a little slather of butter or honey.
I also have two great uses for them! Part II is coming on Wednesday.
Drop Buttermilk Biscuits with Chives
Prep time: 15 minutes
Cook time: 12 minutes
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick unsalted butter, chilled and cut into cubes
• 2 tablespoons minced fresh chives
• 1 cup buttermilk
Preheat oven to 450.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs. Toss in the chives.
Add the buttermilk to the flour mixture and gently mix with your hands until just combined (do not over mix!) Dough will be sticky.
Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto a greased baking sheet. Bake for 10-12 minutes until lightly golden.
Note: You can easily double this recipe, place extras in a ziploc bag and freeze. When ready to use, just microwave for about 20-25 seconds.