Sour Cream and Chive Biscuits

These tender sour cream and chive biscuits have just the right amount of tang, with plenty of allium flavor from fresh chives.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position, and preheat oven to 425°F (220ºC). Line a 13- by 18-inch rimmed baking sheet with parchment paper; set aside.

Step 2

In a large bowl, whisk together flour, cornstarch, sugar, salt, baking powder, baking soda, and garlic powder. Using a pastry blender or two forks, cut in butter until mixture is crumbly and butter is pea-sized. Stir in chives until combined.

Step 3

In a small bowl, whisk sour cream and milk to combine. Stir sour cream mixture into flour mixture just until combined and dry ingredients are evenly moistened. Using clean hands, gently press and fold flour mixture in bowl until dough just holds together.

Step 4

Turn out dough onto a clean, lightly floured surface; using your hands or a rolling pin, gently press or roll dough into a rough 9- by 5-inch rectangle. Fold rectangle into thirds like a business letter. (Dough may still be a bit crumbly at this point but will come together. If you are struggling to lift and fold the dough, use a bench scraper to help fold the dough.) Repeat process one more time, very lightly flouring surface or dough if needed; press or roll dough to 3/4-inch thickness.

Step 5

Using a floured 2 1/2-inch round cutter, cut dough into 8 biscuits (or 9 rectangles), rerolling and cutting scraps once, if needed; very lightly flour surface or top of dough only if needed to prevent sticking. Arrange biscuits on prepared baking sheet, spacing them at least 1 inch apart. Freeze, uncovered, until firm, 10 minutes. (If your freezer is too small for a 13- by 18-inch rimmed baking sheet, you can chill dough on parchment-lined plates, then transfer to prepared baking sheet once biscuits are firm.)

Step 6

Brush tops of chilled dough with egg. Bake until tops are golden brown and biscuits are cooked through, 15 to 17 minutes. Set baking sheet on a wire rack, and let cool for 5 minutes. Serve warm with softened butter.

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