Fluffy Chive Biscuits deliver the perfect balance of buttery richness and fresh herb flavor in every single bite. This recipe creates tender, flaky biscuits that pair beautifully with everything from hearty soups to weekend brunch spreads!
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👩🍳 The combination of cold butter and proper mixing creates incredibly flaky, tender biscuits with distinct layers!
My 2 Best Tips For Making Chive Biscuits
Cold Ingredients: Keep your butter and milk as cold as possible before mixing to ensure the flakiest texture. Cold butter creates steam pockets as it melts during baking, resulting in those coveted layers. You can even consider chilling your mixing bowl for extra protection against overworked dough.
Sharp Cuts: Use a sharp, straight-edged cutter and press straight down without twisting to help biscuits rise evenly. Twisting the cutter seals the edges and prevents proper rising. If you don't have a round cutter, a sharp glass or even a knife to cut squares works perfectly.
I mix the dough just until the ingredients come together to avoid tough, dense biscuits. Overworking develops too much gluten, which creates a chewy rather than tender texture. The dough should look slightly shaggy when you turn it out onto the floured surface.
I like to arrange the biscuits close together on the baking sheet so they support each other as they rise and stay tender on the sides. This creates soft sides with golden tops while still allowing even heat circulation.
You can enjoy these biscuits as a delightful standalone treat or alongside soups, stews, salads, or even as a base for breakfast sandwiches. My go-to serving style is splitting them warm and adding a pat of butter for a luxurious side to soups.
🩷 Melissa
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Homemade Buttery Chive Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup cold butter (diced)
- ¾ cup milk (or half-and-half)
- ½ cup fresh chives (chopped)
- 1 egg
Instructions
- Preheat the oven to 400°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 just until mixed.
- Add the chives, and mix just until combined.
- Dump the dough out onto a well-floured board, and knead lightly into a rectangle about ¾-inch thick. Cut out rounds with a 2-½-inch round cutter, and place on a sheet pan lined with parchment paper.
- In a small bowl, beat the 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
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Or freeze for up to 3 months for longer storage.
Nutrition
How To Make Chive Biscuits
Step 1: Preheat oven to 400°F. In a stand mixer bowl, combine flour, baking powder, salt, and sugar. Add cold diced butter and mix on low speed until butter pieces are pea-sized.
Step 2: With mixer on low, gradually add milk and beat until just combined. Fold in chopped fresh chives until evenly distributed throughout the dough.
Step 3: Turn dough onto a well-floured surface and gently knead into a ¾-inch thick rectangle. Cut into rounds using a 2½-inch cutter and place on a parchment-lined baking sheet.
Sep 4: Brush tops with egg wash (1 beaten egg + 1 tablespoon water). Bake for 20-22 minutes until golden brown on top and flaky yet firm inside. Serve warm.
Recipe FAQs
While fresh chives provide the best flavor and color, you can substitute with 2-3 tablespoons of dried chives if needed. However, the flavor won't be quite as bright and vibrant as fresh herbs offer.
You can make these by hand using a pastry cutter or two knives to cut the butter into the flour mixture. Just work quickly to keep the butter cold and stop when it reaches pea-sized pieces.
Try substituting rosemary, thyme, or even green onions for different flavor profiles. Just use the same amount and ensure any harder herbs like rosemary are finely chopped.
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