Nova Scotia: Chives Buttermilk Biscuits

As the story goes, these biscuits were created because on opening night of Chives back in 2001, the Chef forgot to order bread.  So he improvised and called upon his grandmother's recipe for tea biscuits as a substitute.  After making some adjustments, the Chives Buttermilk Biscuit was born, and have been baked fresh and served (in a paper bag) everyday since.

After being introduced to these flaky biscuits on our trip last week, J & I haven't been able to stop talking about them.  Luckily for us, the recipe for these gems is available online, which I'm pretty sure is the universe's way of ensuring my happiness and being on team JS.

Best Biscuits Ever.  Period.

Homemade Buttermilk Drop Biscuits

4 cups all-purpose flour
4 tsp baking powder
4 tsp white sugar
1/2 tsp sea salt
1 cup butter
3 eggs
1 1/4 cups buttermilk

Mix dry ingredients the butter into the dry mix with a fork or pastry cutter until mealy in consistency.  Beat eggs into buttermilk in separate bowl.  Add the wet mix to the flour/fat mixture and just bring together (do not knead or overwork dough)
Drop the dough onto a greased or parchment lined baking tray with a spoon (should be around 2 1/2 inches in diameter) and bake at 400F on the middle rack until golden brown.

courtesy: Chives Canadian Bistro


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