I’ve been making a lot of the MSBH’s biscuit recipes lately, mostly to just get them done and over with, as I’m not that much of a biscuit eater. But I might have to make an exception for these Cream Cheese and Chive Biscuits. They’re incredible.
Both butter and cream cheese are cut into the dry ingredients, chopped fresh chives are stirred in, and then buttermilk brings the dough together.
The bulk of the dough is rolled out flat and then folded into an envelope, rolled out flat and folded in the same way again.
The dough is chilled between each folding. Finally, it is rolled out and cut into the individual square biscuits. The individual biscuits are refrigerated prior to baking.
While baking, the biscuits puff up and the straight edges develop a beautiful golden hue. The folding process creates layers of fat in the biscuits which result in the biscuits’ airy, flaky striations.
The flecks of green from the chives are so pretty. They give the biscuits a nice savory flavor too. What makes these biscuits so unique, however, is the thin, crisp, buttery outside and flaky, sort-of chewy, soft inside with a slight tangy flavor from the cream cheese. Definitely worth all the effort!