Parm & Chive Biscuit

This savory staple comes together quickly to feed a crowd. We opt for sour cream instead of buttermilk for extra tang.

Baker’s Note: A hot oven (475F) is key for that golden brown exterior and soft interior! The parm and chive can be swapped for pretty much anything, just be mindful of moisture content.

Ayu Bakehouse’s Parm & Chive Biscuit

Yield: 12 biscuits

5 cups (750g) All-Purpose Flour
3 tbsp (38g) Baking Powder
2 tsp (12g) Fine Sea Salt
2 sticks plus 4½ tbsp (288g) Butter, cubed, cold
2.5 cups (250g) Shredded Parmesan Cheese
2 cups (100g) Chives, finely chopped
½ cup plus 1 tbsp (126g) Whole Milk, cold
1½ cups plus 1 tbsp (376g) Sour Cream, cold

1 Egg, for egg wash

Did you make the recipe? We want to know how they came out!

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INSTRUCTIONS

This recipe can be made either by hand or in a stand mixer

  1. Preheat your oven to 475F and line a sheet pan with parchment paper.

  2. Combine flour, baking powder and salt into a mixing bowl.

  3. Add cold butter cubes to dry ingredients and cut into flour with a pastry blender or fork until lentil-sized.

  4. Add parm and chives and combine gently.

  5. Combine milk and sour cream together in a pitcher until smooth. 

  6. Pour flour mixture out onto the counter and make a well in the center.  Pour half of the milk mixture into the well and incorporate the dry ingredients from the edges into the middle. Repeat with the rest of the milk mixture and knead together until all of the flour is absorbed and the dough looks evenly hydrated (you should still see little bits of butter). Be careful not to overwork the dough. 

  7. Place dough on a lightly floured surface and roll into a rectangle approximately 1¼” thick.

  8. Cut into 2.5” squares with a sharp knife. 

  9. Collect the scraps and repeat steps 7 and 8 up to two more times.

  10. Move the biscuits to a parchment-lined sheet pan with 1.5 - 2” of space in between each one.

  11. Make an egg wash by beating the egg into a small bowl with a splash of water and pinch of salt. Brush onto the tops of the biscuits.

  12. Bake at 475F for 15-20 minutes or until golden brown on top and bottom.