Signs of spring are popping up we’re coaxed outside by the sunshine and warm air, finding reasons to linger in the gardens, take a walk or just find a sunny spot to sit and enjoy it. The salty, flaky biscuit is a perfect canvas for the tangy onion flavor. I have big plans for ham and cheese sandwiches using these!
Flaky Chive Biscuits
- Total Time: 27 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Salty, flaky biscuits with fresh chives. Perfect for spring, or make them into ham and cheese sandwiches!
Ingredients
- 2 cups (473 ml) flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 Tablespoon Baking Powder
- 1/4 cup chopped fresh chives
- 1 stick (113 g) cold butter, cubed
- 1 cups (237 ml) milk
- Parchment paper
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix together the flour, sugar, salt, baking powder, and chives.
- Cut in the butter using a pastry blender until the mixture resembles coarse pea-sized crumbs.
- Create a well in the middle, add milk gradually, mixing and pouring alternately.
- Knead the dough lightly until it comes together.
- On a floured surface, roll out the dough to about 1-1 1/2 inches thick.
- Cut biscuits into circles.
- Line a baking sheet with parchment paper or grease a skillet. Place the biscuits on the pan and bake for 12 minutes, or until golden brown and puffed.
Notes
- For extra flaky biscuits, use very cold butter and handle the dough gently.
- If you don’t have fresh chives, substitute 1 teaspoon of dried chives.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 15
Frequently Asked Questions
How do I keep chive biscuits flaky?
Use very cold butter cut into small pieces and handle the dough as little as possible. Visible bits of butter in the dough are what create those flaky layers as they melt in the oven.
Can I use dried chives instead of fresh?
Fresh chives give a brighter, more pronounced flavor, but dried chives will work in a pinch. Use about one third the amount since dried herbs are more concentrated.
What is the best way to cut biscuit dough without squishing it?
Use a sharp biscuit cutter and press straight down without twisting. Twisting seals the edges of the dough and prevents the biscuits from rising properly. Dip the cutter in flour between cuts to keep it from sticking.
