cream cheese and chive biscuits

Here's to eating too much on thanksgiving and falling into a food coma.

Here's to left overs for days and lazy cats who don't like to wake up.

Also here's to biscuits with cream cheese and chives in them.

These biscuits bake up nicely for breakfast and go good with eggs in the middle and bacon on the side. They even freeze up nicely for days later.

I made these a little thinner than the recipe called for on accident. Next time I'd totally make these guys taller and more respectable biscuits.

Cream Cheese and Chive Biscuits

from joy the baker via king arthur flour

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon granulated sugar

1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)

1/4 cup chopped fresh chives

1/4 cup (2 ounces) unsalted butter, cold and cut into cubes

4 ounces (half of a brick) cream cheese, cold

3/4 cup buttermilk, cold

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

2. Add butter and cream cheese to the dry ingredients. Use your fingers to break up the butter and cream cheese with your fingers until the mixture is pea sized.

3. Make a small well in the center of the mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dumb the dough onto the lightly floured surface. Knead together until dough forms a disk about 1 1/2 inches thick.

4. Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains.

5. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

**At this point, flash freeze the biscuits that you don't want to bake for about 20 minutes. Then store in a ziplock freezer bag. Store up to 1-2 weeks.**

Enjoy!