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
Scale
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
