Although it seems like everyone is eliminating or at least reducing their carbohydrate intake (even my husband Konrad went on a temporary grain-free diet), I still luv me some good ol’ carbs!
I live for granola breakfasts.
Dinner rolls are my weakness.
And restaurants serving all-you-can-eat bread my downfall. (Might as well put my entree right into a take-out container. Chances are I won’t be eating even half).
At home I don’t usually eat bread with dinner (unless it is Thanksgiving). Soups, stews and chili are the big exception. I just love to dunk some fluffy bread into a steamy bowl of pure comfort food. And then wipe out that last sauciness clinging to the bowl.
These Cheese and Chive Biscuits are perfect dinner companions for that. But there is no one holding you back from making them into delicious breakfast sandwiches either.
This is a variation of my sourdough biscuit recipe. If you have a sourdough starter in the fridge, you can use the 1 cup of starter that you are supposed to use up or discard while feeding the starter.
No sourdough starter? No problem! Buttermilk works great for this recipe as well.
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup butter, cold
- 1 cup sourdough starter (or buttermilk)
- ¾ cup grated cheese
- ¼ cup chopped chives
- Preheat your oven to 425 F.
- Whisk together flour, salt, baking powder and baking soda. Cut the butter into the flour using a pastry cutter, fork or even by hand until mixture resembles wet sand. Stir in the grated cheese and chives. Then slowly add as much sourdough starter (or buttermilk) as needed until a soft dough forms. Turn out dough onto a floured surface and knead over a couple of times.
- Flatten the dough and cut into 10-12 biscuits (using a knife or biscuit cutter). Place biscuits on a lined baking sheet and bake for 12-15 minutes until golden.
What’s your take on carbs? Are you a carboholic like me or avoiding them where possible?