Buttermilk-Chive Biscuits with Sundried Tomato Butter

A very nice accompaniment to a soup or salad meal to make it a bit more substantial.

Buttermilk-Chive Biscuits

Recipe makes about 10 to 15 biscuits, depending on how large you make them.

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine salt

½ cup chilled butter (1 stick), Cut into small pieces

¾ cup Buttermilk

2 tablespoons chopped chives

Preheat the oven to 425 degrees (F)

Place the flour, baking powder, baking soda and salt in a mixing bowl, stir with a fork to blend and mix well.

Add the butter and, using you fingers, a pastry blender, or two knives, work the butter and flour together until the mixture looks like irregular crumbs.

Add the buttermilk and the chives. Mix only until the dry ingredients are moistened. Gather the dough into a ball, pressing it to hold together and turn it onto a lightly floured surface. Knead lightly about 12 times.

Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick. Use a 2-inch (larger if you want larger biscuits) cookie cutter to cut rounds and place on a baking sheet. When cutting the dough press straight down and don't twist the cutter to achieve the tallest, fluffiest biscuits. Can brush tops with melted butter before before baking.

Note: To make "Drop" or scooped biscuits add a tablespoon or a bit more buttermilk to the flour, and instead of kneading stir vigorously in the bowl about 10 times until mixed, then drop or scoop onto baking sheet and bake as directed.

Bake about 10 minutes, or until the tops are lightly browned. Serve warm. Sprinkle with additional chopped chives if desired.

Serve with plain butter or Sundried Tomato Butter (recipe below)

Sundried Tomato Butter

Makes about 1/2 cup

Also good on plainly flavored broiled or grilled chicken or fish

1- 2 Tablespoons (depending upon how intense you want the flavor) oil-packed sundried tomatoes, drained and chopped

1/2 cup butter (1 stick) softened to room temperature

Few drops of fresh lemon juice and/or hot sauce, such as Tabasco, if desired.

Place softened butter,, chopped sundried tomatoes, (and lemon juice/Tabasco, if using) in the bowl of a mini-food processor. Pulse and whir until as smooth as you like.

Makes about 1/2 cup, store in refrigerator if not using right away. Bring to room temperature before using for easiest spreading.

Serve the butter at room temperature with hot biscuits, or simply prepared chicken or fish.