Are you ready? Thanksgiving is coming…. do those words make you excited or stressed? I love Thanksgiving, but it is a TON of work. There is also a lot of pressure for this holiday to be spot on with the food, amiright? You could mess up Easter dinner, or a labor day cook out, and no one would really care. But  if you mess up Thanksgiving, it feels like you are messing up big. I don’t know, maybe no one does really care (I mean, if they did, they could always go out and buy their own turkey and make it the next day, right?) so maybe all this pressure is just self inflicted. 

Either way, you want your food to be good and not too much work. That’s where these biscuits come in! They are easier then most because you just drop them in to muffin cups. They come together really fast and would make excellent leftover turkey sandwich makins’!

So look, let’s just all take a step back and chill this Thanksgiving. The pressure doesn’t need to be there. I used to want to do everything myself when it came to holiday meals, but since having a kid I’ve learned what “enough” is. It’s enough to host dinner – you don’t have to cook it all. It’s enough to make one pie – you don’t need two. Whatever you decide to do this Thanksgiving, breathe deep and know that “it’s enough.” 

Although I will say that just one of these biscuits is not enough, haha. You’ll need at least two. 😉 

Garlic Chive Biscuits
A super easy (and very garlicy) biscuit. Perfect for soup or making biscuit sandwiches with leftover Thanksgiving turkey.
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Ingredients
  1. 1 cup milk
  2. 1 egg
  3. 3 tablespoons butter, melted
  4. 3 garlic cloves, minced
  5. 2 tablespoons chopped fresh chives
  6. 1 tablespoon sugar
  7. 4 teaspoons baking powder
  8. ½ teaspoon salt
  9. 2 cups ap flour
Instructions
  1. Preheat the oven to 375 degrees and butter or grease a standard 12 cup muffin pan. Set aside while you mix the ingredients.
  2. In a large glass measuring cupl, mix the milk, egg, melted butter, garlic, and chives.
  3. In a medium bowl, whisk together the flour, baking powder, sugar and salt. Add the milk mixture to the dry ingredients and mix well with a fork. Divide the dough among the twelve muffin cups.
  4. Bake for 15-20 minutes, until golden brown. Serve warm or at room temperature.
Notes
  1. These biscuits are best the day they are made, but will keep for a week at room temperature.
  2. Great with soup!
Adapted from The Essential Book of Jewish Festival Cooking
Adapted from The Essential Book of Jewish Festival Cooking
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