This easy no-yeast breadstick recipe makes breadsticks that are light and flaky – a perfect addition to any meal.
I am a bread person. My husband is not. But that doesn’t stop me from wanting to make bread with every meal. But it can get dangerous. I mean – I’m not the only one who eats it – one of my boys is a carb addict, just like his mamma. But it’s still dangerous because I want to eat all the bread.
A lot of the time, I resist, and just make some vegetable instead. (I know – boring!) But sometimes, I cave. Sometimes it’s too easy to cave when you have a breadstick recipe like this one that comes together so easily and quickly. These aren’t your typical breadsticks, but more like biscuit sticks, but they are oh, so good. Flaky and buttery and not dry at all, this breadstick recipe is a great one to have on hand for crazy busy weeknights.
I originally posted this recipe back in April of 2009 with one of my favorites – Potato Chip Chicken. The post was crowded with 3 recipes, and I’m glad I decided to go back in and break them up so that I could make these once again. All three recipes are winners, but I especially wanted to bring this breadstick recipe back up to the front as we are getting ready to head into the dreaded back to school season, and these make the perfect addition for an easy meal. And really, is there such thing as too many breadstick recipes? I think not! My kids devoured these, so they are definitely kid friendly. This is definitely a breadstick recipe you want to have on hand!
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- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup butter
- 2 tablespoons fresh chives
- 1¼ cups sour cream
- 2 tablespoons butter, melted
- coarse salt
- Preheat the oven to 450F.
- In a large bowl, mix together the flour, baking powder and salt. Using a pastry cutter or a fork, cut in the butter until it looks like fine crumbs. Stir in the chives. Add the sour cream and stir just until it comes together in a ball.
- Lightly flour a work surface and turn the dough out. Knead the dough lightly 10 times, or until it comes together into a smooth ball. Roll the dough into a 12x8-inch rectangle. Cut it into 12 1-inch wide strips. Place them 1 inch apart on an ungreased baking sheet. Brush lightly with the melted butter, and sprinkle with coarse salt.
- Bake for 10 to 12 minutes or until golden brown. Serve warm.
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