Buttermilk-Chive Biscuits

Yield: 20 biscuits (serving size: 1 biscuit)
Source: Cooking Light Magazine December 2003
CL Comments: Replace the chives with an equal amount of any of your favorite fresh herbs, if desired. Bake the biscuits up to 3 days ahead, and store in an airtight container. To reheat, place in a 300° oven for 10 minutes.


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 cup low-fat buttermilk
1 large egg
1/4 cup chopped fresh chives


  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg; stir in chives. Add buttermilk mixture to flour mixture, and stir just until moist.
  3. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place dough rounds, 1 inch apart, on a baking sheet. Bake at 400° for 12 minutes or until golden. Serve warm or at room temperature.
  4. Note: To maximize the number of biscuits, gather the dough scraps after cutting and gently reroll to a 1/2-inch thickness. A light hand with the dough will ensure tender biscuits.


Healthy Units: 2 per serving
CALORIES 74 (33% from fat); FAT 2.7g (sat 1.6g, mono 0.8g, poly 0.2g); PROTEIN 2g; CARB 10.2g; FIBER 0.4g; CHOL 17mg; IRON 0.7mg; SODIUM 199mg; CALC 56mg;

Back to Recipes in Alpha Order
Back to Recipes by Type