Recipes: Breads: Chive Black Pepper Biscuits

Produced by Jennifer Frazier, Culinary Thymes magazine

Yields 1 dozen
3 cups all purpose flour
2 Tblsp baking powder
1/2 tsp baking soda
2 Tblsp sugar
1 tsp salt
1 cup vegetable shortening, chilled
1 bunch fresh chives, chopped
1 tsp freshly ground black pepper
1/4-1/3 cup buttermilk
2 Tblsp melted butter

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Sift together the flour, baking powder, baking soda, sugar and salt. Add the shortening and rub in with your fingertips until the mixture resembles coarse meal. Add the chives and black pepper and stir to
combine. Make a well in the center of the mixture and add just enough of the buttermilk to hold the dough together. Stir until just combined and do not over handle the dough.

Roll the dough out on a lightly floured surface to a thickness of 1inch. Cut as many biscuits as possible using a 2 inch round cookie cutter. Brush the tops with the melted butter and bake for 12-15 minutes or until the biscuits are lightly golden.

Wine Skinny Tip: These savory biscuits work nicely with roast beef, pork tenderloin and pork chops!

Wine Skinny Cooks February 2003