Chive and Black Pepper Biscuits

Chive And Black Pepper Biscuits Recipe

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ShelbyGail Allen


Martha Stewart has yummy biscuits. If you are diabetic you can use a different kind of flour other than white flour and still have a biscuit.


★★★★★ 1 vote

2 dozen
1 Hr
20 Min


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4 c
all purpose flour, plus more for surface, fingers, and biscuits cutter
3 Tbsp
finely chopped chives
1 Tbsp
baking powder
1 tsp
1/2 tsp
baking soda
salt and freshly ground pepper
2 stick
cold unsalted butter, cut into small pieces
1 1/2 c
cups low-fat buttermilk

How to Make Chive and Black Pepper Biscuits


  • 11. Preheat oven to 375. Whisk together flour, chives, baking powder, sugar, baking soda.
  • 21t salt and 2t pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
  • 3Turn out dough onto a lightly floured surface, and pat into a 1 and 1/2 inch thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
  • 4Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

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About Chive and Black Pepper Biscuits

Course/Dish: Biscuits

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