Description
These Onion Chive Biscuits are a deliciously flaky and savory treat, perfect for breakfast or as a side to any meal. Infused with Parmesan cheese, fresh chives, and green onions, they offer a wonderful blend of flavors that complement the tender, buttery crumb. Made with simple ingredients and finished with a golden crust, these biscuits are sure to impress.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons sea salt
- 2 tablespoons dried minced onion (optional)
Wet Ingredients & Flavorings
- 10 tablespoons cold unsalted butter, sliced
- ½ cup freshly grated Parmesan cheese
- 1 cup cold buttermilk, plus more for brushing
- ½ cup chopped chives
- ½ cup chopped green onions
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) and position the rack in the center. Prepare a rimmed baking sheet lined with parchment paper to prevent sticking.
- Combine dry ingredients: In a food processor, add the flour, baking powder, baking soda, sea salt, and dried minced onion if using. Pulse 2 to 3 times to evenly mix these ingredients.
- Incorporate butter and cheese: Add the cold, sliced butter and grated Parmesan cheese to the food processor. Pulse until the mixture resembles pea-sized crumbs, which creates a flaky texture.
- Add buttermilk to form dough: Pour in the cold buttermilk and pulse about 8 times, stopping when a shaggy, sticky dough forms, ensuring not to overmix.
- Mix in chives and green onions: Transfer the dough onto a lightly floured surface. Gently fold in the chopped chives and green onions by hand until just combined and the dough becomes slightly less sticky.
- Shape the dough: Press the dough into a 1-inch thick rectangle with your hands. Fold this rectangle into thirds and press again to 1-inch thickness. Repeat the folding and pressing process three more times to create flaky layers.
- Cut the biscuits: Using a 2½-inch biscuit cutter, cut 8 rounds from the dough. Alternatively, you can cut 9 squares using a sharp knife. Collect any scraps, gently pat into a 1-inch dough round, and cut out the remaining biscuits, totaling 9 pieces.
- Prepare for baking: Arrange the biscuits on the lined baking sheet with some space in between. Brush the tops lightly with buttermilk to aid browning and give a slight sheen.
- Bake: Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the biscuits turn golden brown and a toothpick inserted comes out clean.
- Cool and serve: Allow the biscuits to cool slightly on a wire rack before serving warm for the best flavor and texture.
Notes
- Dried minced onion is optional but adds a nice depth of flavor; fresh onions can be used but may add moisture.
- Keeping butter cold is crucial for flaky biscuits—handle the dough gently and avoid overworking.
- Buttermilk brushing enhances the golden color; you can substitute with milk or cream for variation.
- Biscuits are best served fresh but can be reheated in the oven to restore crispness.
- For a dairy-free alternative, use a plant-based butter and milk substitute, though texture and flavor may vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American