Home Bread-Bakers v117.n022.3

Lemon-Chive Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 03 Jun 2017 17:44:34 -0700
* Exported from MasterCook *

                           Biscuits, Lemon-Chive

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                 Posted                          Side Dish

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  all-purpose flour
   2          teaspoons  baking powder
   1           teaspoon  fine salt
      1/2      teaspoon  baking soda
   8        tablespoons  cold unsalted butter -- (1 stick), cut into 
1/2" pieces
   1                cup  cold whole milk
      1/4           cup  finely chopped chives -- (from about 2 bunches)
   2          teaspoons  finely grated lemon zest -- (from about 2 
medium lemons

Cutting out biscuits is messy, and it's hard to find the extra time 
to clean up first thing in the morning. These biscuits are formed 
right out of the bowl so there's no need to roll and stamp out the 
dough on a flour-dusted counter. Just whisk the dry ingredients 
together, cut in a cold stick of butter, and stir in milk, fresh 
lemon zest, and chives. Divide the dough into 6 portions, pat them 
into rounds, drop on a baking sheet, and after about 15 minutes, 
you'll have buttery, flaky biscuits to slather with more butter.

Heat the oven to 425F and arrange a rack in the middle. Line a baking 
sheet with parchment paper and set it aside.

Whisk the flour, baking powder, salt, and baking soda together in a 
large bowl to aerate and combine. Add the butter pieces and toss to 
just coat them in the flour mixture. Place the bowl in the freezer 
for 10 minutes.

Using a pastry blender or 2 knives, and working quickly so as not to 
soften the butter, cut the butter into the dry ingredients until it's 
in pea-size pieces. Drizzle in the milk, add the chives and lemon 
zest, and stir with a wooden spoon just until a moist, shaggy dough 
comes together

Pat the dough into a disk and divide it into 6 equal portions (about 
1/2 cup each). Pat each portion into a 2-1/2" wide disk and place 
them on the prepared baking sheet, spacing them about 2" apart

Bake until the biscuits have risen and are golden brown on top, about 
15 to 16 minutes.

Transfer to a wire rack to cool slightly before serving

Start to Finish Time:
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 314 Calories; 17g Fat (49.0% 
calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 
47mg Cholesterol; 646mg Sodium.  Exchanges: 2 Grain(Starch); 0 
Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2013 - 0910