Buttermilk Biscuits
The Chives Buttermilk Biscuit Story
On opening night at Chives Canadian Bistro they ran into a challenge: Due to a delivery problem, they had no bread for the tables for their first service ever. So, Chef Craig turned to his grandmother’s recipe for buttermilk biscuits at the last minute. The rest is history; the customers loved them and they have been a signature item on the dinner table at Chives Canadian Bistro ever since. A happy accident gave birth to a delicious tradition.
We recommend eating these like they’re served at the restaurant – with molasses!
Ingredients
| 4 cups | all purpose flour |
| 4 tsp | baking powder |
| 4 tsp | white sugar |
| 1/2 tsp | sea salt |
| 1 cup | butter |
| 3 | eggs |
| 1 1/4 cups | buttermilk |
Directions
- Sift together dry ingredients
- Using a fork or pastry cutter, cut the butter into the dry ingredients until it looks like oatmeal.
- In a separate bowl, beat eggs with buttermilk.
- Make a well in the dry mix and pour in the eggs.
- Using a fork, start combining the dry and wet by running the fork along the outside of the bowl to the middle and then out. Spin the bowl a little each time and repeat this folding motion. Continue until fully mixed and there are no lumps. Do not knead or overwork dough.
- Drop dough onto a nonstick (or parchment lined tray) using a spoon. Each ball of dough should be about 2 1/2 inches in diameter.
- Preheat oven to 400° and bake on the middle rack until golden brown (about 12- 15 minutes).
About how many biscuits does this recipe make?
Hi Beverley,
It really depends on the size of the dough you drop onto the pan. I’ve made this recipe and I usually get 14-18 good sized biscuits.
Christine
Great recipe.
I used Gluten Free Flour and the biscuits turned
Out fabulous. Also brushed the top of each biscuit with egg to give a golden colour. Kept mine in for approximately 18 minutes.
Cheers.