Leek and Chive Biscuits

Dan and I joined a CSA this year.  I feel like doing that definitely gives us some foodie cred, but to be honest, we’re really doing it to force ourselves to use new ingredients  that we wouldn’t otherwise purchase (and to eat more veggies, of course).

The first week was mostly greens, along with a few radishes. We made a salad with the radishes and some lettuce and turned the arugula we got into a pesto.  The second week we got one stalk of rhubarb, 2 chives, kale, chard and more lettuce and arugula.

chive and leek biscuits16
We made our favorite Caesar’s salad and more arugula pesto, but that’s where we got stumped.  I wasn’t really sure how to use the rest of the veggies.  Fortunately, the Internet had some ideas.  It was a lot of fun to experiment with these new ingredients, and I’m looking forward to future challenges that I’ll be facing this summer.

Today’s challenge-2 chives.

Unfortunately, the 2 chives weren’t enough for this recipe, so I supplemented them with half a leek.  Even with this substitution, the flavor was fantastic.  The cream cheese added a creaminess to the biscuits, and the leeks and chives gave them that little punch.  Make sure that you chop the leeks so that they are the same size as the chives, though. 

2 cups flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
6 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (4 ounces) cream cheese, cut into cubes
3/4 cup buttermilk
1/4 cup finely sliced chives
2 tablespoons melted butter, for brushing

Directions
Preheat the oven to 400° F. Line a sheet pan with parchment paper or silicone baking mat.

In a large bowl, stir together the 2 cups flour, 2 teaspoons baking powder, teaspoon sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Use a pastry cutter to cut the 6 Tablespoons butter and 4 ounces of cream cheese into the flour until only small bits of butter remain.  Fold in the 3/4 cup buttermilk and 1/4 cup chopped leeks and chives with a rubber spatula. 

When the dough begins to pull away from the sides of the bowl, turn the dough out onto a floured surface.  Roll it out into a rectangle and then fold the dough in half and then half again.  Roll the dough again until it’s 3/4 inches thick.  Cut out biscuits using a biscuit cutter (or a water glass).

Arrange biscuits on the sheet pan with some space between them.  Bake for about 18 minutes.  Let cool slightly and serve. Makes about 16 biscuits