Tender, flaky sour cream biscuits speckled with chives. They use both butter and sour cream for fat and bake up tall and fluffy with lots of layers.
The sour cream and chive flavor is subtle and slightly reminiscent of sour cream and onion dip. I love that flavor. You can use scallions in place of chives or leave them out all together.
As I was making these I pondered why I don’t make biscuits more often. It gives you time to think without being too involved. The measuring, the mixing and the patting out of the dough. All stress relievers. Plus you get to use a rolling pin and a biscuit cutter. Fun.
They bake up fast enough that you can get almost immediate gratification from them. No waiting for pesky dough to rise like with bread.
I mean who wouldn’t want a fresh, hot biscuit straight from the oven with a pat of melting butter. . . in less than 30 minutes from start to finish? No one I know.
The clock starts now. Go. Bake.