Mini Cream Cheese + Chive Biscuits.
Everything is better when tiny.
This is what you get when you combine a few ingredients (chives, cream cheese) that you don’t really care about: something wildly delicious.
I am alllll over them.
What? Doesn’t everybody cut their mini biscuits with an amaretto bottle top?
After patting out my dough, I realized that I didn’t have something mini to make my oh-so mini biscuits. I ran around like a wild woman for a few moments before looking at all the booze in the bar and deciding that yes, this top on the amaretto bottle will work just fine.
Twenty minutes later I realized I could have used something like the lid from one of my spices, such as smoked paprika or cumin or whatever but… oh well. This gave me an excuse for a cocktail.
Like we need an excuse.
So. I think I now enjoy mini biscuits better than regular biscuits. Not only can you eat more (mini = eat as many as you want, calorie free, duh) but you can just pop ’em in your mouth! And they are perfect for side dishes and things like soups and stews and summery salads. Like biscuit croutons if you will.
You know, I don’t even think I ate real biscuits until I was a teenager? They were one of my favorite things but not something my mom would make often. Unless we are talking about Grands in a can… which ummm, I still sort of love. Not gonna lie. But back in the day, I was biscuitless. And we’re talking for most of my life. Long ago. Like the days when I thought Comic Sans was a professionally acceptable font.
I made these little biscuits because they come as part of one of my favorite local restaurants’ bread baskets. And I am not a bread basket gal. You should know that by now. I can totally take it or leave it unless it is GOOD bread. But this… this is bread stuffed with soft whipped cream cheese. The little buttons practically melt in your mouth. I think I single-handedly consumed like 25 of them.
Minis for the win.
Mini Cream Cheese + Chive Biscuits
- Preheat oven to 450 degrees F.
- In a large bowl, combine flour, baking powder and soda, salt and chives, stirring well to coat. Using your hands, a fork or a pastry blender, add the butter and mix until coarse crumbles form. I like to use my hands for this and I spend about 5 full minutes rubbing the butter and flour through my fingers until the consistency is the same throughout the mix. Once finished, add in the cream cheese in spoonfuls. You’re going to do the same as you did with the butter – but you don’t want to mix the cream cheese in as much. A spoon works better here and just combine it until there are a few larger chunks of cream cheese and it’s worked into the flour.
- Add the buttermilk and stir until it is JUST combined – do not overmix! Add some flour to your workspace and place the dough on top. I sprinkle some additional flour on top of the dough, then use my hands and pat it into a circle that is about one inch thick. Take a small biscuit cutter or even the (clean) lid to one of your spice containers and cut the biscuits into rounds. You want to use an instrument that is roughly one inch in diameter. Place on a nonstick baking sheet. Bake for 6-8 minutes, until slightly golden. These are best served warm when the cream cheese is still soft!
I tried to take a bite picture for you buuuut… I just kept eating them.