Chive and Dill Biscuits

Today I am thankful for not being washed away by tropical storm Debby. We apparently were in the “bad” area and it literally rained alllllll day yesterday and it’s supposed to continue all day today and into tomorrow. The storm is just sitting above us. We get a lot of rainy afternoons in Florida during the summer. I love a good rain storm. However, I only like it when I am home. In sweatpants, laying on the couch, watching tv, or reading a book, taking a nap, etc. Being out in the pouring ran just blows. This tropical storm has reminded me of a few important lessons:

1. Wear close-toed shoes. Even if you live in FL, don’t wear flip flops. Especially ones that are made of leather or that have a slippery bottom so that when you are walking, the flip flop slides right off your foot and you find yourself walking without a shoe on the cold, dirty ground and you almost slip and fall and sprain your ankle for the 15th billionth time.

2. Wear capri pants or roll up the bottom of your jeans. Nothing is worse than when you step in a huge puddle and your pants get all wet. And then you get super cranky because it feels weird when your pants are all wet on the bottom. It’s gross and I hate it. So much.

3. Don’t drive like a dumb fool. If a truck is trying to pull into a driveway, slow down. First, it’s a truck. Of course, it needs to slow down in order to turn into the driveway. Also, it’s raining cats and dogs. Don’t be an idiot. Don’t be all up on a truck’s arse so when the truck slows to turn, guess what happens? Yeah. BAM! Right into the back of the truck, trashing your car. (Don’t worry, this did not happen to me, but I witnessed it while getting gas).

and finally, 4. In a tropical storm or hurricane, umbrellas are totally useless.

There, I hope you learned something. Ok, now onto the food. Welcome to the second installment of Skinny Bitch Tuesdays!

This week Claire chose the Chive and Dill Biscuits. It was a great choice. Who doesn’t love a good biscuit? These biscuits were pretty easy to throw together and made a great side with some soup I made for lunch the other day. I made a few changes to the original recipe. First, the recipe called for 8 tablespoons of butter. I wanted to cut down on that, so I swapped half of the butter for Greek yogurt. I also used buttermilk instead of regular milk and I used some whole wheat flour.

I did have one issue making these. I found the dough to be very, very sticky. I ended up having to knead in some extra flour in order to be able to work with the dough. My recommendation is to either add some additional flour or perhaps cut down on some of the milk. Pour about half in and see how the dough feels. My biscuits also did not rise very much. I’m not sure if I overworked the dough or if they are supposed to be flatter. However, despite my problems with the dough, the biscuits tasted really good and I would make them again!

Chive and Dill Biscuits

Chive and Dill Biscuits
Yield: 8 biscuits

Chive and Dill Biscuits

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 cups whole wheat flour (may want to add a little more if dough is too sticky)
  • 1 tbs. baking powder
  • 1 tsp. salt
  • 1/2 tsp. dry mustard
  • 4 tbs. unsalted butter, diced, plus about 1 tbs. extra for later
  • 1/4 cup plain Greek yogurt
  • 3/4 cup low-fat buttermilk
  • 2 tbs. chopped chives
  • 1 tbs. chopped dill
  • 1/4 tsp. garlic salt


  1. Preheat oven to 400 degrees.
  2. In a bowl, mix together the flour, baking powder, salt, and mustard powder.
  3. Add 4 tbs. of butter and mix it using a fork or pastry cutter until the batter has a crumbly texture. Pour in about half of the buttermilk and yogurt, chives and the dill. Stir until combined. If the dough seems too dry, add in the leftover buttermilk.
  4. Place the dough on a lightly floured surface. Knead the dough with your hands. If the dough is still sticky, add more flour to the surface, but be careful not to overwork the dough.
  5. Flatten with your hands or use a rolling pin to flatten the dough into a circle about 1/2 inch thick. Use a round cookie cutter or a drinking glass to cut the dough. Take the scraps and roll out again to cut more biscuits.
  6. Place the biscuits on baking sheet lined with parchment paper. Bake for about 10 minutes. Melt the extra butter in the microwave. Stir in the garlic salt. Brush a little of the butter on top of each biscuit and bake for an additional 5 minutes or until the biscuits are a light golden brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 105Total Fat: 7.5g
Chive and Dill Biscuits

Don’t forget to check out what the other Skinny Bitch gals made!

Jennifer of Peanut Butter and Peppers

Michelle of The Healthy Bites