Buttermilk biscuits are always a hit when served with a weekend breakfast. Here they are made even
more special by the addition of chives. Guests will be especially impressed if you use a vegetable peeler
to shave curls of top-quality butter and place them on a small platter near the biscuits. Or, if you prefer, whip softened butter with a little maple syrup, spoon into a ramekin and place alongside the biscuits.
Buttermilk and Chive Biscuits
4 cups (20 oz./625 g) all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup (6 oz./185 g) cold unsalted butter, diced, plus 2 Tbs. melted
1/2 cup (3/4 oz./20 g) finely snipped fresh chives
1 1/2 cups (12 fl. oz./375 ml) plus 2 Tbs. buttermilk
Preheat an oven to 450°F (230°C).
Sift together the flour, baking powder, baking soda and salt into a bowl. Add the cold butter and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the chives and toss to distribute, then stir in the buttermilk just until the dry ingredients are moistened.
Lightly flour your hands, gather the dough into a ball and transfer to a lightly floured work surface. Using your hands, form the dough into a rectangle about 1/2 inch (12 mm) thick and roughly 11 by 9 inches (28 by 23 cm). Using a dough scraper or a knife, cut the dough into 20 equal-sized pieces. Transfer to an
ungreased baking sheet, leaving a little room in between the biscuits.
Brush the tops with the melted butter and bake until pale golden and puffed, about 14 minutes. Serve warm. Makes about 20 biscuits.
Whether you like your potatoes mashed until fluffy and creamy or layered with melted cheese and cream, no Thanksgiving spread is complete without them. Here are some our top picks for the feast.
|Herbed Potato Gratin
Thinly sliced potatoes soak up heavy cream perfumed with garlic and fresh herbs in this decadent gratin, a luxurious accompaniment to a Thanksgiving turkey or any sort of roasted meat.
|Crispy Smashed Potatoes
These potatoes are cooked in two steps to make them tender on the inside and crispy on the outside. First, they’re simmered in salted water, then smashed and fried in a griddle pan until browned.
|Individual Herbed Potato Gratins with Gruyère
Because they’re sized for single servings, these gratins make a beautiful presentation for a special occasion dinner. With layers of cream, melted cheese and fresh chives, they are rich and comforting for fall.
|Braised Potatoes & Escarole
A slow cooker makes pleasantly bitter escarole and hearty potatoes meltingly tender. After cooking, they are drizzled with a zesty vinaigrette and diced orange, which sharpen their flavors.
Deluxe Mashed Potatoes
Hints of rosemary and thyme and a touch of garlic and chile make these potatoes a favorite of the Williams-Sonoma Test Kitchen. Using a potato ricer ensures fluffy, lump-free potatoes every time.
|Smashed Fingerlings with Fromage Blanc
Fromage blanc is a creamy, slightly tangy fresh cheese that can be swirled into soups, drizzled with honey or mixed with vegetables, like these tender fingerling potatoes. They are boiled and smashed, then mixed with the cheese and fresh chives.
|Roasted Potatoes with Rosemary and Bay
Simple seasonings can transform roasted potatoes into an exceptional dish. Here, they are tossed with rosemary and bay leaves, although other herbs, such as thyme and sage, would be equally delicious.
Named after the Stockholm restaurant that first introduced them, Hasselback potatoes are fancy-looking baked potatoes with decorative slices on top, and they’re simple to make.
|Cheddar-Chive Mashed Potatoes
If a steaming bowl of mashed potatoes is a must for your feast, consider this variation. Yukon Gold potatoes, which are prized for their naturally rich, buttery flavor, are paired with cheddar cheese to give the dish a robust flavor and warm golden hue.
A frittata pan makes it easy to prepare this classic French dish, full of crispy-tender layered potatoes.