For our 11th wedding anniversary Reg and I went to Chives Canadian Bistro where I was introduced to their buttermilk biscuits. Loved them! How cool is it that you can find the recipe and story about these biscuits on their web site? Forgetting to order the bread for the opening night and recreating a family recipe to serve instead is a story that makes me smile.
I just had to try making them myself and I did so for Thanksgiving! I divided the recipe in half but will write it in full for you.
Mix 4 cups flour, 4 tsp baking powder, 4 tsp white sugar and 1/2 tsp sea salt.
Blend in 1 cup of butter. I used a pastry cutter to break down the butter into tiny pea-sized pieces.
In a separate bowl beat three eggs with 1 1/4 cup buttermilk.
Add the wet ingredients to the dry and mix until just blended. I used a fork to bring the dough barely together.
I divided the dough and created the biscuits with my ice cream scoop. I love that there was no rolling of the dough and cutting them out! Fast, easy and rustic, I love it.
I baked them in a preheated 400F oven on the middle rack. You were supposed to bake them until golden brown but I like my biscuits very light in colour. Golden brown on the bottom and the tips but still quite light although thoroughly baked through of course
These were beautiful! Light, fluffy, so tender and flaky yet not too dry. Even with just half a recipe it made a ton! Which was fine by me. I have a bunch in the freezer ready to go this week for when I make my Roasted Butternut Squash Soup.
Yes, as a result of taking them out a little early they do look very different but I much prefer them lighter and more moist this way and so did Reg. He liked the biscuits at the restaurant but really liked mine. Although he has to kind of say that, LOL.
Chives serves their biscuits with Crosby’s Fancy Molasses from St. John, New Brunswick. It is 100% natural with no additives or preservatives and can you ever tell! Sweet, dark and delicious.
I loved these biscuits! I thought they were perfect (ahem, baked my way, LOL). I give this recipe five out of five wooden spoons!
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I love the look and taste of drop biscuits, as you said…very rustic. I have some buttermilk in the fridge looking to be used, so I think it just may be soup and biscuits tonite, thanks for the inspiration.
So adorable
Made these last weekend. Delicious and easy to make. Makes a lot. Mine didn’t brown so i put them under the broiler for a couple of minutes. Watched them very carefully so they didn’t burn.
Question. When you made half of the recipe did you use 1 or 2 eggs?
I used one whole egg and half of one egg that I whisked. I hope that helps Anita!