Chive Gorgonzola Biscuits

This is supposed to be a website for healthy desserts but I’ve got savory on the brain. I hope you don’t mind if I indulge you with fragrant biscuits today. It’s what I kept seeing on food blogs and opening up to in my cookbooks. The biggest inspiration for these biscuits was Ina Garten and Joy the Baker. Two of my favorites! I couldn’t go wrong with the whisperings of their suggestions in my kitchen. What would they do? I think they would always choose butter and fresh herbs. They would choose comfort and familiarity. Let’s follow suit!

These biscuits are great comfort food. Whole wheat flour makes them hearty and filling. This makes them a tad less flakey than a typical biscuit but I almost loved it more.  The whole wheat flour gives great flavor and you won’t be able to resist them hot and fresh out of the oven. Whole wheat and organic eggs also makes them pretty high in protein.

These savory little cakes are packed with great flavor 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 simple dark leafy salad. I think they do well as a snack and would be great as part of a spread of brunch fare when you are feeling ambitious. They keep as leftovers for a day or two, but be sure to enjoy most, if not all, when they are freshly baked and still warm!
Chive Gorgonzola Biscuits
Print Recipe

2 cups Whole Wheat Flour
1 cup Rice Flour or Oat Flour
1 Tablespoons Xylitol or Maple Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Sea 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

Pre-heat oven 400 degrees. Line two baking sheets with parchment paper. Get out all your ingredients except 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 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 on 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