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Small Batch Black Pepper Parmesan Chive Biscuit Recipe

Small Batch Black Pepper Parmesan Chive Biscuit Recipe |

I’m loving the new neighborhood Mike and I moved into. Mostly because there’s a little bakery a couple of minutes away that bakes everything fresh, in house. Sometimes we go on early morning walks and the smell is so enticing that we’ll step in, just to look. Of course I always end up getting something. Lately my go to order has been their parmesan and chive scone. It’s crispy on the outside, tender on the inside and super savory.

Small Batch Black Pepper Parmesan Chive Biscuit Recipe |

It’s practically heaven in the mornings, but heaven comes with a hefty price tag – almost $4 a scone!?!? So I decided to take matters into my own hands and bake my own. I went with a drop biscuit because drop biscuits are incredibly easy to make: there’s no folding, rolling, or cutting – just a simple scoop and drop situation.

But, speaking of simple, I still haven’t figured out the difference between biscuits and scones. Is this little delicious cheesy, onion-y snack and biscuit or a scone? To be honest, I’m not sure, but I guess it doesn’t matter what I call it, it comes together super quickly and makes your house smell bakery delicious. Make yourself a cup of coffee, mix everything together, bake them up and you’ve got the best breakfast, without even leaving the house.

Small Batch Black Pepper Parmesan Chive Biscuit Recipe |

Small Batch Black Pepper Parmesan Chive Biscuit Recipe
makes 4 scones
prep time: 10 minutes
bake time: 20 minutes
total time: 30 minutes

  • 1 cup flour
  • 1/2 packed cup shredded parmesan
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper, plus extra for the tops if desired
  • 2 tablespoons thinly sliced chives
  • 1/3 cup sour cream, chilled
  • 1/4 cup plus 1 tablespoon milk, chilled
  • 2 tablespoons unsalted butter, melted for brushing on biscuit tops

Preheat the oven to 400°F.

In a bowl, whisk together the flour, parmesan, baking powder, salt, baking soda, pepper, and chives.

Stir in the sour cream until the mixture resembles coarse grains. Add the chilled milk and fold until it just comes together.

Scoop the batter by the 1/4 cup (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 15 minutes, remove and brush with melted butter. Bake for another 5-7 minutes or until golden brown.

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