Homemade Chive Biscuits
on Jun 14, 2019, Updated Apr 30, 2024
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Buttery and flakey, Homemade Chive Biscuits melt in your mouth and have a just-perfect, subtle oniony taste that goes great with any meal of the day.
The beauty of these chive biscuits is that they’re flexible enough to have with any meal you’d like, yet light and fluffy enough to not overpower any other items served up on your plate. They go great with Mississippi Pot Roast, or even this Chicken Gnocchi Soup Recipe .
Ina Garten is one of my personal heroes. She’s uber-classy, she’s wickedly talented, and she comes up with some of the best renditions of classic, down-home recipes that I want to make over and over again. She’s who I got this tried-and-true Homemade Chive Biscuits recipe from, so it’s no wonder they’re such a knockout. Even as someone with kids who “don’t like green stuff” in a lot of their food, I’ve won them over with these buttery, mouth-watering biscuits.
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- They taste amazing
- Pairs well with so many different meals
- They can be eaten for breakfast, lunch, or dinner
- Everyone will be fighting over the last one
Ingredients:
- Flour
- Baking Powder
- Kosher Salt
- Sugar
- Cold Butter– it has to be cold for the recipe to work
- Milk- or half and half works too
- Chives
- Egg
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
Greasy, heavy biscuits that refuse to rise could be a sign that your butter wasn’t cold enough. You want to start making your biscuit dough with hard, cold butter chopped into smaller pieces. It could also mean your oven wasn’t hot enough when you baked them. These are a low and slow kind of pastry. You’ll need 20 minutes of bake time in a 400 degree F oven for the best results.
Dry biscuits often mean your problem is, again, with the butter. The point of using cold butter is that it bakes and melts into the little pockets of the biscuits, creating flaky, moist layers. Don’t let your butter warm to room temperature before making the dough. Just get it straight out of the fridge, chop it up, and start mixing up your ingredients.
When you bake biscuits at 400 degrees F., they’ll need to be in the oven for about 20 to 22 minutes, depending on your oven. Check them around the 20 minute mark. If they’re golden brown on top, they have cracks down the top, feel firm in the middle, then they’re done!
After they’ve cooled completely, wrap the biscuits in plastic wrap or aluminum foil to lock in their moisture before storing them in a zip-loc bag or air-tight container. They’ll last for up to 3 days stored this way at room temperature.
More Roll and Biscuit Recipes to Consider:
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Chive Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup cold butter, diced
- 3/4 cup milk, or half-and-half
- 1/2 cup fresh chives, chopped
- 1 egg
Instructions
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, and mix on low speed until the butter is the size of peas.
- With the mixer on low, add the milk, and beat until just mixed.
- Add the chives, and mix until just combined.
- Dump the dough out on a well-floured board, and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2-and-a-1/2-inch round cutter, and place on a sheet pan lined with parchment paper.
- In a small bowl, beat one egg well, and add 1 tablespoon of water. Brush the tops of the biscuits with the egg wash.
- Bake for about 20 to 22 minutes, or until the tops are golden-brown and the insides are flaky, yet firm. Serve warm.
Notes
- Recipe from Ina Garten via the Food Network.
