Feta and Chive Biscuits

So I've been slacking again on the blog front, and I have what I believe is another good excuse -- Stuart and I just moved! It was just a move across town here in San Luis Obispo, from one apartment to another. But regardless of where you move to, all that packing somehow adds up to hard work! After about 10 car loads to the new place, a few trips with a borrowed pickup truck, and some lifting assistance from my father-in-law Simon, we are all settled in to our new place. The perks to moving apartments after only nine months? We now have a nice big kitchen with even more counter space than ever before!

I christened the new kitchen this week by baking a batch of these delicious strawberry biscuits and smothering them in additional strawberries and homemade whipped cream. But if you're in the mood for savory biscuits, this Feta and Chive recipe from Joy the Baker is a winner as well. They are full of flavor from the paprika and texture from the crumbly feta, and go perfectly as a side to almost any meal. Who can resist a buttered biscuit, hot from the oven?! Not this girl.

 

 

I am looking forward to many more meals cooked in the new kitchen -- hope you enjoy these!! 

Ingredients:
3 cups all-purpose flour
1 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 cup sour cream, cold
1/3 cup chopped chives
3/4 cup crumbles of feta cheese
1 egg white (for egg wash)
coarse sea salt, cracked black pepper, and smoky paprika for topping

Directions:

1. Preheat oven to 400 degrees.
2. Line two baking sheets with parchment paper and set aside.
3. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  In another bowl, combine egg, sour cream, and water.  Beat lightly with a fork.  
4. Add the egg mixture to the flour mixture, stirring enough to make a soft and shaggy dough.  Add the chives and feta and dump mixture on a clean counter to knead the dough together.  The mixture will come together in about 10 to 15 kneads.
5. Roll or pat out the dough into a 1-inch thickness. Cut into circles using a biscuit cutter or the bottom of a round drinking glass. Reshape and roll dough to create more biscuits with excess scraps.    
6. Place biscuits on the prepared baking sheets and brush tops with the egg wash and sprinkle with salt, pepper, and paprika. 
7. Bake for 12-15 minutes. Serve warm. The biscuits are best eaten the day they’re made, but will last up to 2 days.