These biscuits have no butter or cream (crazy, right!?), so they are much healthier than your typical southern biscuit. Believe me, I love that buttery biscuit goodness as much as you could possibly imagine (favorite: Loveless Cafe in Nashville), but I also know that my arteries would lose that battle.
These were biscuits actually made for a low-iodine diet, but I’m going to make these as my go-to savory biscuit from now on (maybe I’ll try rosemary next time!). I got a lot of compliments on them from people who didn’t even realize they were low-iodine diet friendly/butter-free/cream-free/buttermilk-free.
The chives give these biscuits a great flavor kick and also make your kitchen smell amazing as they bake, which is always a great bonus.
By the way, I need to apologize for the pictures on this post – I don’t have my camera right now and phone pictures just don’t cut it. I promise they taste much better than the pictures indicate!
Part of the appeal of these biscuits is that they’re super easy to make almost all the ingredients (except for maybe the chives) are usually readily available in any kitchen.
I mixed the dry ingredients (flour, baking powder, Kosher salt) first – I still haven’t gotten a sifter, but that’s on the list of things to buy. I then added the chopped chives. It doesn’t seem like a lot of green swimming in the flour mixture, but they are very flavorful. I’ll probably add even more chives next time because I love the flavor so much!
Normally, I would then grate very cold (from the freezer) butter. But in this case, I added oil and ice cold water instead. I added a little more water than I needed to a measuring cup and threw in 3-4 ice cubes and let it sit while I was combining the dry ingredients. It’s not that much water so it doesn’t take long to get cold.
I mixed all the ingredients until everything was just combined into dough and dumped it onto a floured surface. This dough is much stickier than usual recipes, so make sure you use a more flour than you normally would on both the surface and your hands.
The first time I made these, I used a rolling pin to roll out the dough, but I don’t recommend that as it squishes all the air pockets down, and since this mixture doesn’t have butter to help create the flakiness, this made them a little dense.
This time, I patted the dough out with very floured hands into a very thin layer, then folded it in half about 3-4 times onto itself to create layers and then gently patted it down again to about 1/2″ thick.
I don’t have a biscuit cutter so I used the open end of a wine glass to cut out the pieces for about half of the biscuits. For the other half, I tried just tearing off a chunk of dough for “drop biscuits” (literally just drop the hunk of dough onto the pan). There was no final difference between the two methods, so it just depends on how uniform you want your biscuits to look at the end (or how good/bad you are at estimating equal sizes of dough).
I baked them at 450°F for 12 minutes and let them cool, which was tough because they smelled so good! I transported them to a baby shower I was making them for by lining the bottom of a stoneware dish with aluminum foil to keep them warm, then layering paper towels on top to wrap the biscuits in. I would have preferred a cute basket with a cute towel, but I have neither of those things (…yet)!
Adapted from The Low-Iodine Cookbook
- 2 cups all-purpose flour, sifted
- 3 tsp baking powder
- 1 tsp Kosher salt
- 1/2 cup chives (or more to your liking!), chopped
- 1/3 cup vegetable or canola oil
- 2/3 cup ice cold water
*If making for a low-iodine diet, make sure you check your ingredients and verify that they are indeed iodine-free
- Preheat oven to 450° F and line baking sheet with parchment paper
- Mix flour, baking powder, salt in large bowl and mix in chives
- Add oil and ice cold water to dry ingredients at the same time
- Mix until wet and dry ingredients are just combined and dough begins to form
- Dump mixture onto floured surface
- Pat very thinly (coat your hands with flour as the mixture is stickier than normal biscuit dough) and fold onto itself 3-4 times
- Pat down (don’t use rolling pin!) to ~1/2″ thick
- Use biscuit cutter or open end of small wine glass to cut into 12 pieces or just grab chunks with your hand and plop it onto the baking sheet
- Bake at 450°F for 12 minutes
- Nom nom nom!
Estimated Nutritional Information (per biscuit): 130 calories; 6.2g fat; 174mg sodium; 5.9mg potassium; 15.4g carbs; 2.1g protein