Home & Leisure

Chive Butter Biscuits

Zola on

Serving Size: Makes four sizable biscuits. Can be easily doubled.


1 – 1/2 Tbl of unsalted butter
1 cup plus two Tbl of super fine ground almond flour
1/4 teaspoon grated sea salt
1/2 teaspoon baking soda
4 egg whites
½ – 1 tsp of minced, fresh chives
¼ cup of shredded cheddar (optional)
Melted butter


Preheat oven to 400 degrees.

The technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these easy steps to biscuit perfection!

Cut cold fat (butter) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.


Chill mixture in the fridge for five to ten minutes minimum. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be.

Separate the egg yolks from the whites. Reserve yolks for another use. Whisk egg whites with a fork or whisk in a bowl for 20 seconds, until no longer stringy and gloppy. You just want them a little foamy.

Remove mixture from fridge and whisk in the egg whites for a couple of seconds, breaking up any massive chunks in the dough with your whisk or fork. It’ll be extremely runny dough with chunks of the almond mixture. Stir in your chive bits. Pour batter into greased foil-lined ramekins or nonstick muffin cups. Sprinkle on the cheddar if you are using it. Get the pan into the hot oven before the fat can even THINK about softening!

Bake for 15 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you’re using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil. While they are still hot you can brush on some melted butter and serve. Otherwise serve with butter to put in the insides.





Chip Bok Fowl Language Red and Rover Loose Parts Signe Wilkinson Shoe