Easy Homemade Chive Biscuits (Buttery and Flaky)

These Homemade Chive Biscuits are delicious buttery biscuits enhanced with the savory onion flavor of chives that make them irresistible!

The beautiful purple bulbs and soft green stalks of the chive plant are certainly lovely additions to my garden. They sway in the wind and last the full length of spring. It is hard to imagine cutting them at times yet when I began using them in the kitchen. It became pretty apparent that I would need to grow much more than I had originally anticipated.

Chives are perennial plants and thankfully will re-bloom each season. Another great attribute of having them in any garden. A one-time planting that gives off beauty and herbs for the kitchen.

This recipe is one of the first recipes I developed from my garden. One that convinced me that it was worth it to cut my lovely plant for.

Some of the most simplistic foods have become not just my favorite things to make in my kitchen. But also the most requested meals for me to make for other people. From desserts to soups. I find that it is generally the most unpretentious of foods that catch people’s attention.

A biscuit is a humble bread-type baked good that can accompany pretty much any meal from breakfast to dinner. True enough they have saved me on days that I didn’t plan ahead of time. This recipe has the added element of chives which at first glance might not seem like much.

But I assure you the onion flavor created by the chives makes them something special to serve. The first bite will have you hooked.

Homemade Chive Biscuits Are…

• A delicious tender biscuit with a light onion flavor
• ​Easy to make and a real crowd pleaser
• SO much better than any grocery store biscuits
• Filled with flakey layers 
• Lovely golden biscuits with flecks of chives throughout
• The perfect savory biscuit 
• A great easy side dish

Ingredients

Flour- All-purpose flour is the perfect flour to make biscuits, giving a flaky, soft texture that melts in your mouth.

Butter- I like to use salted butter for these homemade chive biscuits. You can use cold unsalted butter if that is what you have on hand. Just make sure to add about a tsp of sea salt or kosher salt as well. 

Chives- I use and prefer fresh chives. However, I have made these with dried chives. Just keep in mind that dried herbs are more potent. The ratio is 3 to 1. So you will need about 3 times the amount of fresh herbs for every one part of the dried. 

Baking Powder- We are using baking powder to help the biscuits get a good rise. 

Milk- I like to use whole milk for these but 2% works fine. 

Tools 

Food Processor (optional, see notes)

​Rolling Pin

Pastry Cutter or fork

​3 1/4 inch Biscuit Cutter or Mason jar (see notes)

Directions

Preheat the oven to 425℉.

Start with the dry ingredients. In a large bowl combine flour and baking powder. 

Cut the cold butter up into smaller pieces and add them to the bowl.

Chop the chives and add them to the bowl.

Chop or cube the cold butter into smaller pieces and place in the bowl. Pour in the milk. Begin combining with a fork or pastry cutter (your hands work great too).

Pressing the butter into the flour mixture with the pastry cutter or the fork.

The dough will start to look like coarse crumbs the size of peas. 

If you use your hands, it helps to pinch the butter. The warmth of your hands will also help work the butter in to form the dough ball.

Once the dough is combined, flip it onto a well-floured board. 

Roll it out into about a half inch thick piece.

Begin cutting your biscuits with a biscuit cutter or, you can use a mason jar or lid like I do.

Place them into a greased skillet or prepared baking sheet. 

Using a pastry brush, to brush the tops of the biscuits with milk. 

Bake them for approximately 12-15 minutes until golden brown.

Baking Notes

• Use fresh chives if you can, but dried will work too.
• I like to use unbleached organic all-purpose King Arthur flour for these.
• Using a food processor saves time as the dough can be made in seconds.
• If you don’t have a biscuit cutter or pastry cutter, use a mason jar lid or jam jar itself.

FAQ

Can I use dried chives for this chive biscuit recipe?

You can. Keep in mind that dried herbs are typically stronger than fresh. The conversion of dried herbs to fresh herbs is simple. Use 1/3 of the amount for the fresh herb called for in the recipe. You can adjust as you like.

How much salt should I add if using unsalted butter?

For using unsalted butter, I would add 1 tsp of salt to the dough before blending.

Can I use bread flour instead of all-purpose for these?

You can and you likely won’t see a huge difference except the texture. I have found them to be slightly chewier than when I use all-purpose flour but they are delicious just the same. 

Other Recipes You May Like

• 2 Ingredient Buttery Pie Crust
• Easy Sweet Cornbread Muffins
• Garlic Focaccia Bread

Serving Suggestions

Chive biscuits are a delicious biscuit to have with afternoon tea, or as a warm fresh morning treat. However, here are some other ways we love to enjoy them.

• Serve them with a side of scrambled eggs for a simple but delicious breakfast.
• These homemade chive biscuits complement a bowl of soup well. I like making them to serve alongside Creamy Mushroom Soup and this Tomato Pesto Soup.
• They are perfect for brunches. The chive and butter taste is always a crowd-pleaser.
• Serve them on this Skillet Chicken Pot Pie for extra flavor.

How To Store

Store leftover biscuits in an airtight container, large plastic bag zip top bag, or wrap biscuits in foil. I store them at room temperature and reheat them in the toaster oven. They get nice and crispy warm. 

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @rox_aquaintlife