It’s been a long time since we’ve posted any kind of savory recipe. But when I kept seeing a few recipes for herbed biscuits and rolls among favorite chefs, blogs and cookbooks, I had to get on the band wagon.
These biscuits are great comfort food. Whole wheat flour makes them hearty and filling and a little less flakey or light than other biscuits. But the whole wheat flour gives great flavor that is fantastic hot and fresh out of the oven. With so much flavor packed into them, you really don’t need any of the fancy toppings fit for biscuits like butter or jams. The chives and Gorgonzola really set this off – fragrant and intense!
We ended up eating these for a quick dinner one night along side a super simple green salad. I think they do well as a snack and would be great as part of a full spread when you are feeling more ambitious. They keep fine leftover for a day or two, but be sure to enjoy most, if not all of these, when they are freshly baked and still warm!
Chive Gorgonzola Biscuits
2 cups Whole Wheat Flour
1 cup Rice Flour or Oat Flour
1 Tablespoons Xylitol, Powdered Honey or Maple Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Pink Salt
1/4 teaspoon Pepper
3/4 cup Unsalted Butter
1 Large Organic Egg, beaten
3 Tablespoons Ice Cold Water
3/4 cup Organic Sour Cream
1/4 cup Fresh Chopped Chives
3/4 cup Gorgonzola Crumbles
1 Large Egg, beaten with 2 Tablespoons Almond Milk for Egg Wash
Preheat your oven 400 degrees. Line two baking sheets with parchment paper. Get out all your ingredients except your butter, eggs and sour cream. It’s best to work quickly with biscuits so they will go into the oven cold!
Sift together the flours, sweetener, baking powder, baking soda, salt, and pepper. Cut in your butter with a pastry knife or just two knifes, working together. In a small mixing bowl, add the egg, sour cream, and water and mix until smooth and combined. Add this egg sour cream mixture to the flour mixture all at once and stir until just coming together. Add the cheese and chives and continue mixing. If your dough is super crumbly, add a couple teaspoons of water. Next. scoop out the mixture on a very lightly floured surface. Knead the dough about 10-20 times until it comes together – working fast so your butter does not get soft!
Pat the dough into a 1-inch thick rectangle (for square or triangle biscuits) or any random shape if you will be using cookie cutters like I did. Cut about 2-3 inch biscuits. Re-roll out extra dough and continue cutting out until dough is all used. Place the prepared baking sheets, brush with the egg wash and sprinkle with extra sea salt and pepper. Bake biscuits for 12-14 minutes. Allow to cool slightly before enjoying.
Makes 10-14 biscuits
This recipe was inspired by Ina Garten and Joy the Baker.