Last year we moved into our first house. It was wonderful, scary and exhausting all at the same time. After living in apartments for years, I found myself so excited about finally having an outdoor deck. This meant many things to me; natural light photography, being able to grill and for the first time ever, the ability to grow herbs and vegetables.
In my rush to buy every herb imaginable, I accidentally purchased 2 chive plants. No biggie, worst mistakes have happened. I ended up wasting quite a bit of them because, as I now know, chives grow like weeds.
Those chives you see? They’re not from last year. I took that photo today. Almost all of my herbs have come back on their own. Pretty cool! I didn’t even know that was possible. Clearly I still have a lot to learn about gardening. So far the chives, thyme, rosemary, oregano, sage, kale and strawberries have returned (though no actual strawberries yet).
That flower on the left is a strawberry flower! I think it’s waiting for a bee. On the right you see thyme and oregano. Parsley used to live between the two but the oregano overtook it. I guess oregano is kind of like a weed as well. A tasty, tasty weed.
Long story short (too late?), I have a ton of chives and oregano. I’ve made some tangy goat cheese and chive biscuits for you. What should I make next? The more suggestions, the better.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup plain greek yogurt
- 1/4 cup goat cheese
- 2 tablespoons chives, chopped finely
- Preheat the oven to 425 degrees F and place the oven rack in the middle position. Cover a baking sheet with parchment paper.
- Add the flour, baking powder, sugar and salt to a food processor and pulse a few times to combine. Distribute the cold butter evenly and pulse several more times to incorporate the butter. It should look like very coarse corn meal (a few larger pieces are ok).
- Add the yogurt, goat cheese and chives and process until the dough is just combined. The less the dough is worked, the more delicate the biscuits will be.
- Turn the dough out onto a lightly floured workspace and form a large ball. Roll out the dough so it's approximately 1 1/2 inches thick and use a cookie cutter to form biscuits. Re-roll the dough as needed until all of the biscuits are formed.
- Bake for 10-12 minutes until lightly browned on top. Serve warm.
More Biscuit Recipes
Savory Simple – Sweet Potato Biscuits
Savory Simple – Buttery Sourdough Buns
The Amateur Gourmet – Lynn’s Paradise Biscuits
Brown Eyed Baker – Red Lobster Cheddar Bay Biscuits
The Pioneer Woman Cooks – Sugar Biscuits
Cookistry – Dried Blueberry Biscuits