Parmesan Garlic and Chive Biscuits

Warm and buttery and perfect for serving along side a big bowl of lentil soup or a heart stew. We made them with our organic Daisy flour and Trickling Springs Creamery butter....heaven on a plate. This makes about 12 biscuits.

 

2 cups flour
3 Tbsp baking powder
1 tsp  salt
1 large clove garlic, crushed
3 Tbsp finely chopped fresh chives
½ cup freshly grated Parmesan cheese
1/3 cup cold butter, cut into small chunks
2 Tbsp vegetable oil
½ to 2/3 cup milk plus

2 Tbsp butter, melted

1 large clove garlic, crushed

Mix flour and baking powder together in a large mixing bowl. Mix the salt with the crushed garlic and add to flour with the chives and the grated cheese.

 

With a pastry blender or two knives add the butter, mixing it into the flour until it’s like cornmeal in texture. Add ½ cup milk and mix until the dough clings together. Add the rest of the milk if necessary, but your dough shouldn’t be too wet or sticky.

 

Use your hands to shape it together in a flat roughly rectangular shape, about 1 inch thick. Use a cookie cutter to cut about a dozen biscuit shapes, or a knife to mark into twelve squares.

 

Bake on an ungreased sheet at 400 F for about 15 minutes, or until puffed and golden brown on top. Meanwhile melt remaining 2 Tbsp in a small saucepan and add the crushed garlic.

 

Remove from oven and immediately brush with garlic butter. Serve warm.