Chive Biscuits

Everybody has time for biscuits, especially when they are this good! If you have never tried nutritional yeast it’s definitely time. Nutritional yeast has a salty, cheesy taste that goes great on popcorn, veggies, and of course, Chive biscuits! At your next picnic, party, or feast, make sure to whip up some of this bad boys!

Chive Biscuits


1 1/2 c. Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Pepper
1 tsp. Garlic Powder
2 tbl. Chopped Chives
1 tbl. Nutritonal Yeast
3 tsp. Olive Oil (plus a little extra for the top)
2/3 c. Milk (I used Almond milk)

Makes 6-8 biscuits

Preheat the oven to 350 degrees.

In a large bowl mix together the dry ingredients and the chives. Next, add the olive oil and milk.
Once the dough has formed, drop little mounds of dough onto a parchment paper lined baking sheet.

Bake the biscuits for 10 minutes, and then remove the biscuits from the oven. Brush the tops of the biscuits with olive oil and place them bake in the oven for another 15 minutes.

Once the biscuits are finished, remove from the oven and allow them to cool on a wire rack.

Biscuit Bread Pudding

Like Bert and Ernie, Harold and Maude, Marge and Homer, Bread and Pudding were meant for each other. I love bread! If it was nutritionally and socially acceptable to just eat bread, I would! So, when I was a kid and learned that one could eat various forms of bread for breakfast, lunch, dinner and now dessert, I was in! You can’t go wrong with bread pudding, especially when it’s made with Southern biscuits. So, get your fork ready and grab a napkin because I know you’re already drooling.


3 Southern Biscuits
1/2 tsp. Almond extract
1/2 c. Heavy whipping cream
1/2 c. Brown sugar
1/3 c. Maple syrup
2 tbl. Butter
1 Egg


2 c. Flour
1 tbl. Baking powder
1/2 tsp. Salt
1/2 c. Butter
3/4 c. Buttermilk

Enough for 4

Begin by making the biscuits. Preheat the oven to 450 degrees. Mix the dry ingredients together and cut in the butter until it resembles crumbles. Add the buttermilk and mix until the dough begins to form. Dust the surface with flour and roll out the dough so that it is 1/2 in. thick. Using a circle cutter (a drinking glass will work too) cut out biscuits and place them on a baking sheet. Bake for about 10 minutes or until the biscuits begin to brown.

After the biscuits have been cooled, tear apart 3 biscuits into a baking dish and set aside until you are ready to use them.

Preheat the oven to 350 degrees. In a mixing bowl cream the butter and sugar. Next, add the almond extract, cream, maple syrup and egg. Once the cream mixture is smooth, pour over the biscuits chunks and place them in the oven. Bake for about 35 minutes
(If the mixture seems runny, bake a little longer).

While the bread pudding bakes, it’s time to prepare the whipped cream. Using the leftover heavy whipping cream, use a hand blender and whip. After taking the bread pudding out of the oven, let it cool for five minutes and top with whipped cream.

*This recipe can be made with leftover frozen biscuits.