Paired with a holiday ham or solo as a parade route snack, creamy Parmesan and zesty chive make an ordinary biscuit jive.
About Ayu Bakehouse
Ayu Bakehouse opened its doors in 2022 as a modern bakery where playful inspiration meets classical technique. Founders Kelly Jacques and Samantha Weiss’ freshly baked creations transcend categories and blend flavors of far-reaching places with their adopted hometown of New Orleans.
Ayu Bakehouse, 801 Frenchmen St., ayubakehouse.com.
Parm & Chive Biscuit
Yield: 12 biscuits
5 cups all-purpose flour
3 tbsp baking powder
2 tsp fine sea salt
2 sticks plus 4½ tbsp butter, cubed, cold
2.5 cups shredded Parmesan cheese
2 cups chives, finely chopped
½ cup plus 1 tbsp whole milk, cold
1½ cups plus 1 tbsp sour cream, cold
Egg wash (one beaten egg with a splash of water and pinch of salt)
1. Preheat oven to 475F and line a sheet pan with parchment paper.
2. Combine flour, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Add cold butter cubes and mix on medium speed until pea-sized. Add Parmesan cheese and chives and combine gently.
3. Combine milk and sour cream together in a pitcher until smooth.
4. With the mixer on low, gradually pour the milk/sour cream combo into the bowl and mix until incorporated.
5. Place the dough directly on a lightly floured surface and roll into a rectangle approximately 1 ¼” thick. Use a sharp knife to trim any uneven edges and then cut the dough into approximate 2” squares.
6. Collect the scraps and repeat steps 5 and 6 up to two more times.
7. Move the biscuits to a parchment-lined sheet pan with 1.5-2” of space in between each one. Brush egg wash onto the tops of the biscuits.
8. Bake at 475F for 15-20 minutes or until golden brown on top and bottom.
