Dana and I met on the first day of graduate school orientation. There was a bar event after our journalism session, and I didn’t know a soul. I wanted a friend to walk over with, so I scanned the room, thought she looked normal, and went over to say hi. We’ve been friends ever since – we just finished our graduate program, and next month, we’re headed on a month-long excursion to Thailand and Nepal.
During grad school, we developed a tradition of “gremlining”, or making comfort food and talking through everything that was going on in our lives. We did this every few weeks, and our most recent food choice was a batch of sour cream and chive biscuits. Yum!
To make these, you’ll need:
2 cups flour
1 1/2 t baking powder
1/2 t salt
1/4 cup cold butter, cubed
1/2 cup whole milk
1/2 cup sour cream
2 T minced chives or green onions
Preheat the oven to 400 degrees. In a bowl, mix flour, baking powder, baking soda, and salt. Then cut the butter into the dry ingredients – I usually use my fingers – until the mixture resembles a course meal.
In a small bowl, stir together milk and sour cream until smooth. Then stir in chives.
Make a well in the middle of the flour mixture and pour the milk into the middle. Using a wooden spoon, incorporate the wet mixture with the dry mixture until the dough sticks together. Then dump it onto a lightly floured surface, knead it a few times, and roll it out 1/2-inch thick. We used the top of a cup to cut the biscuits, but you could use a real biscuit-cutter if you have one. Put the biscuits on a greased pan and bake for 12-15 minutes, or until golden brown. Serve warm with butter.