If you’re on the hunt for a biscuit that’s got *just* the right amount of savory flair, fluffiness, and a little herbal kick, you’re going to adore this Onion Chive Biscuits Recipe. I absolutely love how these biscuits puff up in the oven with that golden crust, then surprise you inside with tender, buttery layers flecked with fresh chives and green onions. Whether it’s brunch, a comforting dinner side, or a snack straight from the oven, these biscuits never disappoint and will quickly become your go-to.
Why You’ll Love This Recipe
- Flavor Boost: Fresh chives and green onions add a bright, savory punch that upgrades simple biscuits.
- Tender Fluffiness: The combination of buttermilk and proper folding creates irresistible layers every time.
- Easy to Make: Using a food processor cuts down on mess and speeds up the whole process.
- Versatile Side: Perfect for soups, stews, breakfast, or just with butter and jam.
Ingredients You’ll Need
These ingredients come together beautifully to create a biscuit that’s perfectly flaky and bursting with fresh onion flavor. When shopping, look for fresh, fragrant chives and green onions and make sure your buttermilk is cold to get the best rise out of your dough.
- All-purpose flour: Provides the structure; I always dust my surface lightly to keep dough from sticking without toughening up the biscuits.
- Baking powder: The main leavening agent helping your biscuits rise tall and fluffy.
- Baking soda: Works with the buttermilk to give lift and tenderness.
- Sea salt: Enhances all the flavors, don’t skip it!
- Dried minced onion (optional): Adds extra depth if you want more pronounced onion flavor.
- Cold unsalted butter: The key to flaky biscuits; make sure it’s super cold and cut into small slices.
- Parmesan cheese: Gives a subtle umami kick that pairs wonderfully with chives.
- Cold buttermilk: Reacts with baking soda and tenderizes the dough; cold to keep butter solid until baking.
- Chopped chives: Fresh, vibrant, and the star herb of this recipe.
- Chopped green onions: Adds a bit more texture and onion flavor without being overpowering.
Variations
I love putting my own spin on the Onion Chive Biscuits Recipe depending on the season or what’s in my fridge. Feel free to mix and match or tweak flavors to your liking—it’s a very forgiving dough!
- Add cheese: Sometimes I swap Parmesan for sharp cheddar or sprinkle extra cheese on top before baking for a cheesier biscuit everyone goes crazy for.
- Herb swap: I’ve also stirred in fresh thyme or rosemary instead of chives—great for a heartier twist.
- Gluten-free: You can try a gluten-free all-purpose flour blend, but the texture will be a little different; adding xanthan gum helps.
- Spicy kick: A pinch of cayenne or crushed red pepper adds subtle heat if you like something a little bolder.
How to Make Onion Chive Biscuits Recipe
Step 1: Prep Your Oven and Gather Ingredients
Start by preheating your oven to 450°F and placing a rack in the center. Line a rimmed sheet pan with parchment paper to prevent sticking and catch those golden drips. Having everything ready upfront makes the process smooth and stress-free.
Step 2: Mix Dry Ingredients and Butter
Pop your flour, baking powder, baking soda, salt, and optional dried minced onion into a food processor—pulse a couple of times just to combine. Next, add the cold, sliced butter and Parmesan cheese, pulsing carefully until the mixture resembles pea-sized crumbs. You want little chunks of butter still visible because that’s what makes the biscuits tender and flaky.
Step 3: Add Buttermilk and Form Dough
Pour in the cold buttermilk, then pulse about eight times. Don’t overmix—you want the dough just coming together with a shaggy texture. This step is critical for a light biscuit, so be gentle!
Step 4: Incorporate Chives and Green Onions
Transfer the dough to a lightly floured surface. Using your hands, gently fold in the chopped chives and green onions until evenly distributed—try not to overwork the dough or it’ll get tough.
Step 5: Fold for Flaky Layers
Press the dough into a 1-inch-thick rectangle, then fold it into thirds like a letter. Press it out again to 1 inch thick and repeat this folding and pressing three more times. This layering technique creates those irresistible flaky layers you’ll love.
Step 6: Cut and Bake
Use a 2½-inch biscuit cutter or a sharp knife to cut the dough into rounds or squares. Gather scraps and gently press them together for the last biscuit. Place them spaced on the prepared pan, brush with a little buttermilk, then bake for 18-20 minutes until golden brown and baked through. They’ll smell heavenly as they bake!
Pro Tips for Making Onion Chive Biscuits Recipe
- Butter Temperature: Always use cold butter straight from the fridge to create those flaky layers and prevent greasy biscuits.
- Don’t Overwork the Dough: Handle the dough gently especially after adding buttermilk—overmixing leads to tough biscuits.
- Use a Sharp Cutter: Press straight down without twisting to keep biscuit edges sharp and help them rise evenly.
- Bake Immediately: Once cut, bake the biscuits right away so the butter stays cold and the oven rise is maximized.
How to Serve Onion Chive Biscuits Recipe
Garnishes
I love topping these biscuits with a pat of butter that melts into every crack, a drizzle of honey for a hint of sweetness, or a sprinkle of flaky sea salt for extra texture right before serving. Fresh herbs on top, like extra chives or parsley, make them look as good as they taste.
Side Dishes
These biscuits are my favorite partner with creamy soups like potato or tomato basil, hearty stews, or even a scrambled egg breakfast. I’ve also served them alongside fried chicken for a Southern-inspired feast that always gets rave reviews.
Creative Ways to Present
For special occasions, I like arranging these biscuits in a circular pattern on a platter, brushing them with garlic butter post-bake for an addictive garlic chive biscuit twist, or stuffing them with cheese before baking. They make an eye-catching addition to any brunch table!
Make Ahead and Storage
Storing Leftovers
After cooling completely, I place leftover biscuits in an airtight container at room temperature for up to two days. They keep surprisingly well, and I always feel like I have a little treat ready to go.
Freezing
I’ve had great luck freezing unbaked biscuits—just shape them, arrange on a lined tray, and freeze solid before transferring to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time, and you get fresh biscuits anytime.
Reheating
To bring leftovers back to life, I pop them in a 350°F oven for about 5-7 minutes wrapped in foil to warm without drying out, or unwrap for a crispier crust. Microwaving tends to make them a little chewy, so oven reheating is my go-to method.
FAQs
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Can I make this Onion Chive Biscuits Recipe without a food processor?
Absolutely! You can mix the dry ingredients in a large bowl and use a pastry cutter or two forks to cut the cold butter into the flour mixture until it resembles coarse crumbs. Then stir in the Parmesan, buttermilk, and herbs by hand. It takes a bit more elbow grease, but the biscuits turn out just as delicious.
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Can I use fresh onions instead of dried minced onion?
Fresh onions are more pungent and can add excess moisture, which might affect the biscuit texture. I recommend sautéing them first if you want their flavor or stick with dried minced onion for convenience and balanced taste.
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How do I get flaky layers in my biscuits?
Cold butter chunks and folding the dough multiple times are key. The butter creates steam when baking, which forms the layers. Touch the dough gently and fold it as described to encourage that flakiness.
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Can I substitute buttermilk with something else?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes to curdle, then use as a substitute. This keeps the acidity needed for tender biscuits.
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Do these biscuits freeze well after baking?
Yes, you can freeze baked biscuits wrapped tightly in plastic wrap and foil for up to 3 months. When ready, thaw overnight at room temp and warm in the oven before serving for best texture.
Final Thoughts
This Onion Chive Biscuits Recipe holds a special place in my heart because it’s simple, reliable, and just so darn tasty. I love how it transforms an ordinary biscuit into a savory delight bursting with fresh flavors and a hint of cheesy goodness. Trust me, once you try making these, you’ll want them on your table regularly. So go ahead, give this recipe a try—you really can’t go wrong, and your family or guests will ask you for seconds (and the recipe!). Happy baking, friend!
Print
Onion Chive Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 9 biscuits
- Category: Breakfast, Side
- Method: Baking
- Cuisine: American
Description
These Onion Chive Biscuits are tender, flaky, and bursting with savory flavors from dried minced onion, fresh chives, green onions, and Parmesan cheese. Perfect as a side for breakfast or dinner, these homemade biscuits bake to a golden brown and have a delightful aroma that complements any meal.
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)
Butter and Cheese
- 10 tablespoons cold unsalted butter, sliced
- ½ cup freshly grated Parmesan cheese
Wet Ingredients
- 1 cup cold buttermilk, plus more for brushing
Herbs
- ½ cup chopped chives
- ½ cup chopped green onions
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) and position the oven rack in the center. Line a rimmed sheet pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, sea salt, and dried minced onion (if using) to a food processor. Pulse 2 to 3 times just until combined, creating an even mixture.
- Add Butter and Cheese: Incorporate the cold, sliced unsalted butter and freshly grated Parmesan cheese into the dry ingredients. Pulse until you achieve pea-sized crumbs, which helps create the biscuits’ flaky texture.
- Form the Dough: Pour in the cold buttermilk and pulse about 8 times, or until the dough looks shaggy but comes together. Avoid over-mixing to maintain lightness.
- Incorporate Herbs: Transfer the dough onto a lightly floured surface. Using your hands, gently fold in the chopped chives and green onions until evenly distributed and the dough is slightly less sticky.
- Shape the Dough: Press the dough into a 1-inch thick rectangle. Fold it into thirds like a letter and press back to a 1-inch thick rectangle. Repeat this folding and pressing 3 more times to develop layers for a flaky biscuit.
- Cut the Biscuits: Using a 2½-inch biscuit cutter, cut 8 rounds from the dough. Alternatively, use a sharp knife to cut 9 squares. Gather any scraps, reshape, and cut additional biscuits as desired, aiming for a total of 9 biscuits.
- Prepare for Baking: Arrange the biscuits on the parchment-lined sheet pan, spacing them evenly. Brush the tops with a little buttermilk to encourage browning and a slight sheen.
- Bake: Place the pan in the preheated oven and bake for 18-20 minutes, or until the biscuits are puffed and golden brown.
- Cool and Serve: Remove the biscuits from the oven and allow them to cool slightly on the baking sheet before serving. Enjoy warm for best flavor and texture.
Notes
- For best results, keep the butter and buttermilk cold to achieve flaky layers.
- If you don’t have a biscuit cutter, a sharp knife works well to cut squares instead of rounds.
- Customize by adding extra herbs or spices to the dough, such as thyme or cracked black pepper.
- These biscuits are best served fresh but can be reheated gently in the oven.
- make sure to not overprocess the dough to avoid tough biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
