Nicole’s Chive Biscuits

One of my favorite recipes from Hawthorne Lane is Nicole Plue’s recipe for Chive Biscuits. The dough is easy to make at home, and you can freeze it for a long time. It makes for a quick and very special addition to a soup and salad lunch and dinner. Or my favorite, bake them on top of chicken pot pie in place of pie dough. The bottoms become silky dumplings flavored with the chicken gravy!

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Chive Biscuits
1 lb. AP flour
1 oz. sugar
1 oz. baking powder
¼ oz. salt
4 oz. butter, cut into 1/2″ cubes
Chives, cut 1/8″
12 oz. cream

Measure and prepare all ingredients. Refrigerate the butter until it is very hard. chixbiskt1

Combine all dry ingredients in the bowls of a mixer, then add the butter and chives. chixbiskt4

Mix using the paddle just until the butter is reduced to small chips the size of a fingernail. Then add the cream in a steady stream with the mixer running on low. Mix just until the dough comes together.
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Turn the dough out onto a floured work surface, and press into a flat disc. chixbiskt6

Fold the sides to the center, then fold lengthwise. Press into a cube shape, then wrap tightly in plastic wrap.
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Refrigerate for one hour to allow the dough to relax, or freeze until needed. To shape into biscuits, place the rested dough onto a floured work surface and flatten slightly with a rolling pin.
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Roll to a uniform 3/4″ thickness,

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Cut into 1 1/4″ squares.
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Brush the top surface with cream, and bake at 350 F. until golden brown, or bake on top of chicken pie.
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Happy warm dinner for a rainy night!

 

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.