Chive Biscuits

Chive Biscuits

  • Servings: 12
  • Rating:


To make dough:
2 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 tsp baking soda
4 Tbsp butter, cut in eighths
~3 Tbsp snipped chives
1 1/2 cups cold buttermilk

To finish biscuits:
3/4 cup flour, in a bowl
2 Tbsp butter, melted


preheat oven to 500. Butter a 9" baking dish or cast-iron skillet.

Put the first 5 ingredients (the dries) into a food processor, and pulse for a minute until mixed. Sprinkle the cubes of butter in, and pulse a few times until they're cut into lumps no larger than peas. If you don't have a food processor, whisk the dry ingredients in a bowl, and then cut the butter in using a pastry cutter, two knives, or your hands. Mix in chives. If you're using a food processor, transfer the mixture to a bowl, and pour in the buttermilk, mixing the lumpy mixture until it's just incorporated. You can do this step in the food processor, but it will result in your butter getting cut in too much with the flour, making your biscuits less flaky. Who wants that?

Taking a quarter cup measure, scoop up the biscuit dough, and use your finger or a spoon to plop it out into your bowl of flour. When you've got as many as will fit, pick them up and roll them until they're covered with flour, shake off the excess, and place into your pan. Place about 2/3 of the biscuits in a ring around the outside, with the remaining third in the center. Repeat with all the dough, adding more flour to the bowl as needed. When the biscuits have all been shaped, drizzle the melted butter over the top. Place in oven, bake 5 minutes, and reduce heat to 450. Bake an additional 15 minutes or so, until nicely browned. Remove, cool in pan for 2 minutes, and then tip out into a towel-lined bowl, break apart, and serve.