Rustic. There’s a term for you. For me it means “I’m too lazy to get out a ruler and measure them all the same.” So they’re rustic. Or okay fine–it could also mean I messed these cream cheese and chive biscuits up.
But they are so good. In fact, I don’t think biscuit is even a fair term for these. Little squares of rich savory goodness is more appropriate. It wasn’t fair not to share them anyway.
I thought you might enjoy having this recipe as Easter comes up this weekend. These would be perfect to hold chicken salad or smoked salmon as an appetizer, as a breakfast side, or to serve along with a larger meal. Or maybe you’re me and you eat two just because you can. Be wild.
I do have to admit that these didn’t turn out anything like their original inspiration–a recipe from the Martha Stewart Baking Handbook. So I’m scrapping all of her directions in favor of an easier route and equal flavor. Martha’s recipes are so “Look how easy this is!” and it turns into “Look how so incredibly insane this is to do–you’ll need every dish in your house and some tools from the garage to get it done and at some point you may cry and/or say mean things.” At one point I was seriously considering getting one of those big scrapers you use to spread drywall compound from my husband’s tools.
Stuff was getting serious in here–and I don’t consider myself to be a novice when it comes to baking. So my version of these is much simpler and you’ll get all the same flavor. Don’t expect the lightness of a regular biscuit, but a denser, moist, rich inside and crusty outside.
And be patient. The dough is very wet. You may even consider adding just one cup of buttermilk and the rest if the dough doesn’t seem to be coming together as it should. It’s moisture level makes it very soft and very tricky to work with, but the end result is so nice and offers a great change from the traditional holiday rolls. Just flour your board and tools well and you’ll be fine.
Take note of the 30 minute chill time in the fridge. That’s necessary to firm up the dough and help the biscuits rise well in the oven. Don’t skip it.
Rustic Cream Cheese and Chive Biscuits
- 2 1/2 cups all purpose flour and a bit more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 tablespoon granulated sugar
- 1/4 cup chives finely chopped
- 1 pieces stick of cold butter cut into small real butter
- 4 ounces of cold cream cheese chopped small 1/2 a block
- 1 1/4 cups buttermilk
- In a large bowl mix the flour, baking powder, soda, salt, sugar, and chives.
- Add in the butter and cream cheese and use a pastry blender, two forks or your hands to work the mixture to fine crumbs. A few larger pieces of butter or cream cheese are okay.
- Add the buttermilk and mix to combine. This dough is WET. Do not overmix it.
- Turn out onto a floured surface and lightly knead it (turn it over on itself) about four or five times. Add a bit more flour if needed to keep it from sticking to everything it touches.
- Press or roll it out to about 1" thick.
- Using a well floured biscuit cutter, or knife, cut your desired shape.
- Transfer to a parchment lined baking dish, cover in plastic wrap and chill 30 minutes.
- Preheat the oven to 425.
- Bake the biscuits about 15-20 minutes depending on how large they are. They should be lightly browned on the bottom and developing some darker brown on the top. Serve warm or room temperature with your favorite fillings.