Even though the short ribs at last weekend’s dinner party were glorious, they couldn’t stand on their own. To that end we also made buttermilk biscuits with cheddar and chives. And in case you were wondering, OH HELL YES, we used the buttermilk I had leftover from making butter. That was pretty much the whole reason for making the biscuits in the first place.
But before I talk about my indecent love for biscuits, allow me a moment to talk above the chive. It’s basically a weed – my mother had it in her garden and it always threatened to overwhelm the patch it was in. However! They taste amazing – garlic-y and peppery all at once. Also they’re extremely pretty when chopped finely. Sometime late last year I grew bored with scallions (my previous go-to herbal topping) and decided chives would be classier. Now I use them all the time and will be planting them on my patio this spring. I’ll probably put it right next to the mint plant that is also threatening to take over the patio.
And then take pictures of it.
Anyway, back to biscuits. If you’ve never tried to make them from scratch, you should. All that stuff that people say about biscuits being hard to get fluffy and whatnot are lies told to make them look fancy. We’re talking about a dinner roll here. Also, the truth is that even if they’re not the fluffiest things you’ve ever had, no one will care because they’ll be too busy filling their faces.