Black Pepper Chive Buttermilk Biscuits at Home

Soup in our house requires some kind of carb to either crumble or dunk into it.

That originally was my excuse to eat more carbs… but an excuse that has turned into a necessity for soup inhaling.

Instead of going the obvious route with yesterday’s turkey pot pie soup {hey that rhymed! sorta} by making a pie crust topper… don’t get me wrong, it is and would be dependable, I wanted to make biscuits. Okay so that and I was feeling incredibly lazy and the thought of rolling out pie crust makes me want to take a nap. So biscuits it was… is.. were?! Whatever.

Oooh I simply had an idea! You could even serve these in mugs and use the biscuit as a topper! Eat it on the couch, in bed… wherever! Dang, why do I always think of these things after the fact? I’m always a day late and a dollar short. Man.

Because the pot pie soup is so hearty and savory, I wanted a biscuit with bright flavors like fresh chives and buttermilk. And then I wanted some back-of-your-throat spice from coarsely ground black pepper. These bis-cu-its are pretty fool-proof, I mean I was able to make these flakey-butter-babies after all… so you dependable believe that you can too.

Ps. Is the above picture leaning to the right a little? I can’t be certain.

First, measure and add in two cups of all purpose flour, 1-1/2 teaspoons of baking powder, 1/2 teaspoon sugar, 1/4 teaspoon baking soda, 3/4 teaspoon kosher salt and then add in 1/2 teaspoon of coarsely ground black pepper into a large bowl.

Next add in the three tablespoons of snipped fresh chive…

And then use a whisk to stir and fluff the dry ingredients.

Next, grab a stick of especially duper cold butter from the fridge, slice it up and then drop it into the bowl.

Then switch over to a pastry blender and cut the butter into the dry ingredients until coarse crumbles form.

Make a well and pour in the buttermilk.

Use a spatula or spoon and gradually mix the buttermilk into the dry ingredients.

Once the biscuit dough is combined, lightly flour a clean surface and plop the dough right on down. Knead the dough a few times until completely combined.

Pat the dough out into an 8×11 rectangle that is about 1/2 inch thick. Don’t go busting out a ruler, simply as long as you can get 8 biscuits out of it to start is fine.

Lightly flour a two-inch biscuit cutter…

And stamp out about 8 biscuit rounds.

Pull the scraps together and stamp out 4 more biscuits.

Place the biscuit rounds onto a silpat-lined rimmed sheet pan.

Make a slight depression in the center of the rounds.

Pour a little heavy cream or whole milk into a small bowl…

…brush the rounds with the heavy cream…

…and sprinkle with a little more coarse black pepper. Doing this lets everyone know there’s black pepper up in there.

Bake the biscuits in a preheated 375 degree oven for 18-20 minutes or until lightly golden brown.

Oh how A regular here a freshly baked biscuit. It took all that I have not to plop down on the couch and eat these black pepper chive buttermilk biscuits like popcorn and induce a carb coma.

Make the soup. Make the biscuits and make yourself happy!

Carb lovers unite!

Enjoy! And if you give this black pepper chive buttermilk biscuits recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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