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BETH’S SOUR CREAM CHIVE BISCUIT RECIPE
Makes 12 biscuits
INGREDIENT’S
1 cup (240g) of unsalted butter
2 cups (240 g) of flour (plus ½ cup (60 g) for dusting board and rolling out)
1 tsp (5 ml) of salt
1 tbsp (15 ml) baking powder
1 tsp (5 ml) sugar
2 tbsp (30 ml) fresh chives, minced
½ cup (120 ml) sour cream
½ cup (120 ml) of heavy cream
2 tbsp (30 ml) milk
2 tbsp (30 ml) butter, melted for brushing tops once baked
METHOD:
Preheat oven to 400F/(200 C)
Whisk together flour, salt, baking powder. And sugar . Work in butter with hands until a coarse meal forms. Add chives.
Combine sour cream, heavy cream and milk. Make a well in the center of the flour mixture. Pour in cream mixture. Mix with a fork until a dough develops.
Roll out onto a floured surface to a 1 inch (2.5cm) thickness.
Cut into 2 inch (5 cm) rounds place on a parchment lined cookie sheet.
Bake at 400F (200C) for 13 mins. Brush with melted butter while still warm.
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