I was a little bit disappointed in these biscuits. Although they rose prettily, they did not have as rich a taste as I am accustomed to in biscuits. I think this is because the recipe is light on butter, so there was less fat in these biscuits than in other biscuit recipes I have tried. They were still very good, and if you are looking for a lighter biscuit recipe, you might want to try this one.
Sour Cream and Chive Biscuits
2 c all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp cold butter, cubed
1/2 c milk
1/2 c sour cream
2 rounded tbsp chives or green onions
Preheat the oven to 400 degrees F.
In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt.
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl stir together milk and sour cream until the mixture is almost smooth. Stir in the chives.
Make a well in the center of the flour mixture and add the milk mixture all at once. Using a wooden spoon stir just until the dough sticks together.
Push the dough out onto a lightly floured surface, flour your hands and knead gently 8 to 10 times just until dough holds together.
Pat dough to 1/2-inch thickness. Cut the dough with a bench knife or a biscuit cutter and place on an ungreased baking sheet, leaving about 1-inch space between each biscuit.
Bake for 12 to 15 minutes or until golden brown. Serve immediately. Brush with melted butter before serving, if desired.