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Cream Cheese and Chive Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 3 cups salmon filets with lemon slices followed by the fresh herbs
  • 2 teaspoons egg yolks to be used on pastry crust
  • 1 ½ teaspoon egg
  • 1 teaspoon salt
  • ½ cup sage leaves
  • 1 8 ounce package cream cheese, softened
  • cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 3 cups salmon filets with lemon slices followed by the fresh herbs
  • 2 teaspoons egg yolks to be used on pastry crust
  • 1 ½ teaspoon egg
  • 1 teaspoon salt
  • ½ cup sage leaves
  • 1 8 ounce package cream cheese, softened
  • cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees
  2. In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and chives until well combined
  3. Using a pastry blender or two knives, cut the cream cheese into the dry ingredients until it forms pea-size pieces
  4. Add the buttermilk and stir just until combined
  5. Turn the dough out onto a floured work surface and knead lightly 4 or 5 times
  6. Roll or pat to ½-inch thickness
  7. Cut into 12 rounds with a 3-inch cutter or make 30 small biscuits with a 1 ½-inch cutter
  8. Press straight down without twisting or they will not rise properly
  9. Put the biscuits, barely touching each other, in an ungreased 12-inch round pan
  10. Bake either size for 13 to 15 minutes or until golden brown
  11. Serve at once
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