7 cups of flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups buttermilk
For the biscuits:
1 bunch chives, chopped
2 tablespoons butter
Preheat the oven to 425°F.
In a large bowl, combine the flour, baking soda, and salt and stir to combine.
Stir in the buttermilk, using your hands to mix and fold the dough together.
The dough should form a sticky but coherent ball. If your dough is too wet, sprinkle in a little more flour; if it's too dry, add more buttermilk one teaspoon at a time.
TO MAKE THE TRADITIONAL BREAD LOAF:
Pull the dough in half. Turn one half of the dough onto a lightly floured surface and knead gently for 1 minute.
Form the dough into a rough circle, 6" in circumference and about 2" high. With a knife, cut a 1"-deep 'X' along the top of the dough, coming right to the dough's edges.
Bake the bread in a cast iron pot, on a baking sheet, or on a pizza stone for 35 minutes, or until the bottom of the bread sounds hollow when tapped.
Remove to a cooling rack and let sit, 15 minutes. Serve with sweet cream butter and honey.
TO MAKE THE CHIVE-STUDDED BISCUITS:
Turn the 2nd half of the dough onto a lightly floured surface. Knead in most of 1 bunch of chopped chives, reserving a few tablespoons to brush on top.
Roll the chive-studded dough into a log and divide into 8-12 equally sized biscuits. Bake the biscuits on a baking sheet for about 30 minutes.
Meanwhile, melt 2 tablespoons of butter in the microwave. Stir in the remaining chives. Brush the chive butter on top of the hot biscuits as soon as they come out of the oven.
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