03 March 2014

Eats: sour cream & chive biscuits

I have always gone for the savory over the sweets. When I was a kid, I was super self-conscious about this. Other kids would eat their dinner only to get to the cake for dessert, whereas I felt a bit like a freak for just wanting an extra helping of mashed potatoes. Or cheese. Or how about a chicken sandwich? Can a chicken sandwich with horseradish sauce count as dessert?

This extended to my snack preferences. It’s not that I didn’t want sweets; I’d just really rather go for the most savory, salty option. Other kids used their vending machine money for candy bars or chocolate. I wanted the MSG explosion that is ranch flavored Gardetto’s snack mix. Or, heaven help me: sour cream & onion potato chips. You can keep your Snickers, I’ll be over here downing an entire can of sour cream & onion Pringles.

I realized that adoring sour cream & onion potato chips was a bit weird and not the way to win friends, not the least because of the consequences for my breath. So as I’ve gotten older, I’ve tried to avoid the things... and not look too eager when I come across them at luncheons and potlucks.

Fortunately, I realized that Joy the Baker came up with a biscuit (or scone) recipe that satisfies all my sour cream and onion Pringles cravings in a far classier way! Plus there’s the addition of CARBS. She calls them “comfort carbs” in her recipe, and with all this winter weather getting me down, I admit, I am totally into the concept of comfort carbs these days.

I halved her recipe (approximately) and started with all the dry ingredients: 1.5 cup flour, 1/2 tablespoon sugar, 1 3/4 tsp baking powder, 1/4 tsp baking soda, and a generous sprinkling of pepper (because I can only measure so much, people). I omitted the salt from her recipe because I used salted butter – 6 tablespoons of it, in small cubes!


I made the butter one with the dry ingredients by mooshing it with a fork, A LOT. It was hard work. I guess this is why people own pastry cutters? Hmm.


Now we need wet ingredients. The problem it seemed, at first, with Joy’s recipe is that it calls for a single egg for the biscuits, which makes it hard to easily halve the recipe. But then I noticed there’s a second egg for an egg wash! So yes, I cracked an egg, stirred it up, and poured approximately half of it in a bowl for later.


The other half of the egg got mixed with 1.5 tablespoons of cold water and 1/3 cup of sour cream. Who knew, you can halve an egg, kinda!

Combine the egg, sour cream, and water mixture with the buttery dry ingredients...


And then we’re going to make this a total sour cream and onion situation. Add in 2.5 tablespoons dried chives (I can’t be bothered with fresh herbs, remember) and 2 ounces goat cheese. Remember those goat cheese biscuits (also a Joy recipe)? These are gonna be like that but better.


Knead it all together! Then roll it out to 3/4” thickness (or so) on floured parchment paper and find whatever you can to cut biscuits.


I found a metal heart-shaped cookie cutter that I could bend into a circle. It was the perfect size for little three-bite biscuits!


Once all the biscuits are cut and on parchment paper prepped for baking, it’s time for that other half of an egg. Brush it over the biscuits:


Then sprinkle with sea salt, black pepper, and paprika. (Joy has fancy smoked paprika, but my regular stuff was good enough.)


Finally: pop them in the oven! 400 degrees, twelve to fifteen minutes. (Mine were closer to twelve owing to their small size.)

They’re going to puff up into such beautiful biscuits, you’ll be amazed that something so pretty could be relatively easy. Not to mention how tasty they are. My 11-year-old self is so impressed with these savory carb nuggets that older-me can make!


These biscuits are absolutely to-die-for straight out of the oven, and they work for breakfast or as a starch with dinner. I think these would be especially incredible for a potluck brunch!

The only downside to these biscuits: I learned the hard way that Mr. P will only eat biscuits that he can cover in sweet stuff. I stopped him just as he was about to squirt honey on a half of a biscuit, and when I tried to explain that these are savory biscuits, like sour cream and onion chips but biscuits, he totally lost interest. Once again, everyone else wants sweets, and I’m craving the savory stuff. Oh well, more for me!

Finally, this week’s meal plan (created at 7AM on a Saturday so that I could grocery shop before the stores became pre-snowstorm madhouses):

Sunday: Mr. P’s birthday dinner! Pork chops with buttery wine sauce and mushrooms, asparagus, mashed potatoes, and CAKE! I’ll have the cake recipe to you soon – it’s amazing and not savory in the least.

Monday: leftovers

Tuesday: pancakes and bacon, y’all! It’s Fat Tuesday!

Wednesday: chili with baked potatoes (update: totally forgot that Wednesday is meatless, too. I might have to revise this!)

Thursday: salsa chicken with saffron rice and salad

Friday: baked potatoes and asparagus (meatless Fridays during Lent, remember)

Saturday: chicken burrito bowls

Have a great week, dear readers! Careful of the icy patch if you’re in the path of the winter storm like us!

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