For Easter today, I decided we needed some sort of bread item to go with scalloped potatoes and green bean casserole. The result was Lemon Chive Buttermilk Biscuits! Believe it or not, they are actually very similar to my orange-raisin Irish soda bread. The only differences are that chives and lemon balm replace the orange and raisins and they are in biscuit form rather than a loaf. These are very versatile make a great savory side for practically any dish. Rosemary or thyme can also be used in place of chives or lemon balm.
First, prepare a baking sheet with parchment paper or a silicone baking mat. Then, heat three tablespoons of water on the stove and preheat the oven to 375°F. When the water is ready, whisk it with one tablespoon of ground flax seed in a small bowl. It will have a gooey consistency because it will be the binding property of the biscuits in place of an egg.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut in three tablespoons of cold butter and mix with a pastry blender or your hands. Personally, I’m not afraid to get my hands a little dirty because I like to have a feel of the dough so I know if I need to adjust anything.
Add the buttermilk to the flax “egg” and give the mixture a good whisk. Add the wet ingredients to the dry ones and mix them until they are combined.
Rinse the chives and lemon balm and chop them finely on a cutting board. Feel free to experiment with any other savory herbs you like such as rosemary or thyme.
Fold the herbs into the dough until they are evenly dispersed.
Using a small, greased measuring cup, scoop dough onto the baking sheet. I like using the silicone baking mats because they have size guidelines. Each biscuit should be roughly 1/4 cup of dough.
When all the dough is used up, bake them for about 15 minutes ate 375°F. This recipe makes 10-12 small biscuits. Test them with a toothpick when they are getting slightly golden.
Enjoy as a savory side for scalloped potatoes, green bean casserole, or any favorite dish!
What to Serve with Lemon Chive Buttermilk Biscuits
- Baked Asparagus Risotto
- Vegetarian Butternut Squash Lasagna
- Spinach and Mushroom Lasagna Rolls
- Spaghetti Pie
- 3 Ingredient Roasted Butternut Squash
- Lemon Garlic Salmon with Roasted Asparagus
Cheddar Herb Buttermilk Biscuits
- ¾ cup Organic Valley lactose free whole milk
- 1 Tbsp apple cider vinegar
- 1¼ cups brown rice flour
- ¾ cup chickpea flour
- 2 tsp baking powder
- 1 tsp Celtic sea salt
- ½ tsp xanthan gum
- ¼ tsp baking soda
- 1 tsp dried oregano
- 1 tsp dried thyme
- 7 Tbsp Organic Valley salted butter (chilled)
- 2 Tbsp fresh basil (chopped)
- 1 Tbsp chives (chopped)
- Prepare a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 425°F.
- In a small bowl, mix the milk and vinegar. Set aside for 10 minutes.
- In a large bowl, mix the flours, baking powder, baking soda, xanthan gum, salt, and dried herbs.
- Use a cheese grater to shred the cold butter into the bowl. Then use your hands or a pastry blender to distribute the butter until it is evenly dispersed in pea-sized pieces. Mix in the fresh herbs.
- Add the buttermilk to the dry ingredients and mix together with a wooden spoon..
- Use a ¼ measuring cup to scoop dough onto the baking sheet. Space them 1-2 inches apart and shape them into even circles.
- Bake the biscuits for about 10-12 minutes at 425°F. They should be golden brown on top when ready. Insert a toothpick in the center to make sure it comes out clean. Enjoy with Organic Valley butter and a drizzle of local, raw honey.