Sour cream and chive biscuits

I love a savoury biscuit that's simple to make and additive to eat; these hit the mark on both fronts. The trick is to make sure they're cooked all the way through so they're crisp and have a melt-in-the-mouth texture (if undercooked they will be slightly soft in the centre). Serve them just as they are – they don’t need a partner to improve their appeal!