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.
Summer. Lemon. Citrus.
Chives. Bright. Crisp.
Tangy! Secret ingredient: Yogurt. Full fat glorious Greek yogurt.
Hot from the oven. Spread with butter. Devour. Repeat. Again and again and again.
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.