Sour Cream and Chive Biscuits

Bask in the aroma of freshly chopped chives and butter. A MUST TRY recipe for all savoury Biscuit lovers.

This recipe makes for the flakiest biscuits that even first-timers can perfect! Sour Cream is such a great addition to the flavour and texture of these parcels of joy.

Tip: Feel free to use your favourite herbs and ingredients! I always find it a delight when there are small cubes of cheddar cheese in my pastries.. mmhm!

Preparation Time: 10 mins | Baking Time: 18 - 20 mins | Makes 8 pieces

Ingredients

• 30g Chives, Chopped

• 170g Unsalted Butter - Separated into 150g and 20g

• 320g Self-Raising Flour

• 1 Tsp Black Pepper, Ground

• 1 Tsp Salt

• 1 Tsp Baking Soda

• 1 Tsp Sugar

• 200g Sour Cream

Directions

1. Melt 20g of Butter in a saucepan and set aside.

2. Chop up 150g of Butter into small cubes and set aside.

3. Preheat the oven to 220°C.

(Preparing the dough)

1. In a large mixing bowl, add in 150g of Butter, Flour, Black Pepper, Salt, Baking Soda and Sugar. Combine well using hands, squeezing apart the chunks of butter as you go.

2. Add in chopped Chives and mix well.

3. Stir in the Sour Cream and mix well with a fork. Then, use your hands to press down lightly on the dough and combine it into a ball.

4. Spread some flour onto a large baking tray and transfer the dough to it. Create flaky layers in the dough by folding the sides in and pressing down on it. *see video below for reference for Steps 4 - 8*

5. Shape dough into a rectangle (about 3-4 cm in height)

6. Cut the dough into 8 equal pieces and place them on a baking tray. Brush the top of the biscuits with the melted butter.

7. Bake in oven for 18 - 20 mins. (If the top starts to brown too quickly, reduce the heat to 200°C and put a sheet of aluminium foil over the biscuits and continue baking till the timer is up.)

8. Ready to serve!

Watch this video to get a better idea of Steps 4 - 8! (I tried my best to film with just one hand hehe) :

Made too many? Store the leftovers in an airtight container at room temperature. Reheat them again before eating. The biscuits should keep well for the next 3-4 days.

Enjoy!

Signing off, Cher