Chive Butter Biscuits
My chives were the first thing to come up in my herb garden every year. As soon as the snow melted I could see their little heads popping up through the soil. By the time it was warm enough to actually get out in my garden and clean with a rake, the chives would be high enough that I had to work around them. They’d be three inches tall already.
My patch of chives was about two square feet. That’s enough to service an entire restaurant! I sort of let my patch of chives grow beyond my eating ability to keep up. There are only so many things you can garnish with chives, or bake chives into. And since I don’t eat a lot of baked potatoes, I don’t have an excuse to sprinkle them on top of those either.
I still love my chives though. I think they are beautiful in any garden.
In early May (in the Midwest), the chives will bloom. They get little purple pom-pom flowers. They will remind you of the big purple alliums, and in fact, they are part of the same family — the onion family and garlic too. I love to use the flowers in little floral arrangements on the table. I also chop the little flowers, or pluck them apart to use them in spring salads. I garnish a lot of dishes all summer long with just a few stems of chives. They have an Asian look to them so it’s a graceful garnish.
When my chives get overgrown and start to droop and get unruly, I get out a sheers. For a small patch it might just be a scissors. For my big patch I used to get out a long bush-trimming sheers. I chop the tops off and take them down to about three to four inches high and just let them grow up again. I call it giving them a haircut. The scent they send off into the garden feels herbal to me, but not like an overpowering onion scent. It just feels like garden to me and I love that smell that lingers for a few days.
If you do a little internet search you’ll find out about all the amazing properties of chives...
Chive Butter Biscuits
This is a combination of a few recipes I found. Love the fact that these are low carb and tasty! Limit yourself to just one and you’ll be fine. Share the rest. You could also make mini-biscuits and just bake them a shorter time. 8 – 10 minutes depending on what size you make them.
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)
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.