This biscuit recipe uses a healthy 5 tablespoons of chopped chives which is just what I needed to keep my chive crop in check. Even though it is in a planter shared with oregano and thyme, I am surprised at how it thrives throughout the growing season. This recipes by Diana Rattray, combines two of my favorites, butter and cream cheese, so I knew I had to give it a try. This biscuit came together with egg and avocado to make a yummy breakfast sandwich.

Chive & Cream Cheese Biscuits

by Dianna Rattray

2 1/2 c all purpose flour
1 T baking powder
1/4 tsp baking soda
2 tsp sugar
1 tsp salt
5 T chopped fresh chives
5 T cold butter
4 oz cold cream cheese
1 c buttermilk
1 T melted butter

Heat oven to 425 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, combine dry ingredients using a whisk. Cut cream cheese and butter into small cubes and add to the dry mixture. Work with hands or a pastry blender until the mixture resembles fine crumbs. Stir in the chives, then add the buttermilk. Combine using a fork until moistened. Transfer to a floured work surface and knead together 4 or 5 times. Pat until about 3/4" thick. Cut out with biscuit cutter and brush the tops with melted butter.

Bake for 13-16 minutes until lightly browned. Makes about 12-14 2 1/2" biscuits.