Lemon Chive Biscuits

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I love these biscuits and this recipe so much that I can speak of them in nothing other than a string of words haphazardly following photos. That’s just how it’s going to be because I want to go back to eating them as soon as possible. Ready? OK.

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Summer. Lemon. Citrus.

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Chives. Bright. Crisp.

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Tangy! Secret ingredient: Yogurt. Full fat glorious Greek yogurt.

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Hot from the oven. Spread with butter. Devour. Repeat. Again and again and again.

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Lemon Chive Biscuits
Makes 12 biscuits
Adapted from Annie Wegner LeFort via Super Natural Every Day by Heidi Swanson

2 1/2 cups all-purpose flour (sub half for whole wheat flour if desired)
1 1/2 tsp salt
1 tablespoon baking powder
About 2 tablespoons chives (to taste)
1 teaspoon grated lemon zest
8 tablespoons unsalted butter, cold and cut into tablespoons
1 1/3 cup Greek yogurt (full fat)

Preheat oven to 450 degrees F. Prepare two parchment-lined baking sheets and set aside.

Whisk together flour(s), salt, baking powder, chives and lemon zest in a large bowl. Add butter and use a pastry cutter to cut in butter until it is in pea-sized shape and resembles coarse meal. Add yogurt and mix with a fork. You will probably need to finish the mixture by hand. Only mix until just incorporated; some dry spots are fine.

Knead just a few times in the bowl so it all sticks together. Transfer to lightly floured surface and pat out into a 3/4″ rectangle. Use a biscuit cutter to cut into 12 biscuits or just cut into rectangles with a sharp knife.

Place on baking sheet, leaving 1/2″ between them. Bake for 12-15 minutes (depending on size of your biscuits), until golden on top and bottom. Eat piping hot slathered with butter.

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2 thoughts on “Lemon Chive Biscuits

    • Thanks Sara! They are so worth it–although I definitely ate about three quarters of the batch in one sitting (and sharing was not something I wanted to do!)… Maybe if you make a half-batch…

      Like

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