Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Chive and Black Pepper Biscuits 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Yield: 2 dozen Chives and freshly ground pepper add a surprising bite to these biscuits. Ingredients 4 cups all-purpose flour, plus more for surface, fingers, and biscuit cutter 3 tablespoons finely chopped chives 1 tablespoon baking powder 1 teaspoon sugar ½ teaspoon baking soda Salt and freshly ground pepper 2 sticks cold unsalted butter, cut into small pieces 1 ½ cups low-fat buttermilk Directions Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining. Stir in buttermilk. Dough should be slightly sticky; do not overmix. Turn out dough onto a lightly floured surface, and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits. Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool. Rate it Print