Sesame Buttermilk Biscuits with Chive Butter
Serves 825 mins prep30 mins cook
You’ll notice this recipe calls for toasted sesame seeds, even though the seeds are getting baked right into the biscuits. Sesame seeds take quite a while to toast, and the biscuits cook faster than the seeds do, so starting with toasted seeds ensures that they’ll be deeply golden brown when they come out of the oven. If you can’t find roasted or toasted sesame seeds, you can toast raw sesame seeds yourself, by baking them in the oven at 325 until golden brown and fragrant. This recipe calls for one large bunch of chives cause I like my chive butter VERY chive-y. If you can’t find chives, you can always substitute 4 finely chopped scallions.
0 servings