Name: Chive Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 biscuits
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 teaspoon sugar; 1/2 cup cold butter (diced); 3/4 cup milk (or half-and-half); 1/2 cup fresh chives (chopped); 1 egg

Buttery and flakey,Homemade Chive Biscuitsmelt in your mouth and have a just-perfect, subtle oniony taste that goes great with any meal of the day.

The beauty of thesechive biscuitsis that they’re flexible enough to have with any meal you’d like, yet light and fluffy enough to not overpower any other items served up on your plate. They go great withMississippi Pot Roast, or even thisChicken Gnocchi Soup Recipe.

Ina Garten is one of my personal heroes. She’s uber-classy, she’s wickedly talented, and she comes up with some of the best renditions of classic, down-home recipes that I want to make over and over again. She’s who I got this tried-and-true Homemade Chive Biscuits recipe from, so it’s no wonder they’re such a knockout. Even as someone with kids who “don’t like green stuff” in a lot of their food, I’ve won them over with these buttery, mouth-watering biscuits.

Why You’ll Love This Recipe:

They taste amazing
Pairs well with so many different meals
They can be eaten for breakfast, lunch, or dinner
Everyone will be fighting over the last one

Ingredients:

Flour
Baking Powder
Kosher Salt
Sugar
Cold Butter– it has to be cold for the recipe to work
Milk-or half and half works too
Chives
Egg

See recipe card below for full information on ingredients and quantities

Frequently Asked Questions:

Why don’t my biscuits rise?

Greasy, heavy biscuits that refuse to rise could be a sign that your butter wasn’t cold enough. You want to start making your biscuit dough with hard, cold butter chopped into smaller pieces. It could also mean your oven wasn’t hot enough when you baked them. These are a low and slow kind of pastry. You’ll need 20 minutes of bake time in a 400 degree F oven for the best results.

Why are my biscuits dry?

Dry biscuits often mean your problem is, again, with the butter. The point of using cold butter is that it bakes and melts into the little pockets of the biscuits, creating flaky, moist layers. Don’t let your butter warm to room temperature before making the dough. Just get it straight out of the fridge, chop it up, and start mixing up your ingredients.

How do you know when the biscuits are done?

When you bake biscuits at 400 degrees F., they’ll need to be in the oven for about 20 to 22 minutes, depending on your oven. Check them around the 20 minute mark. If they’re golden brown on top, they have cracks down the top, feel firm in the middle, then they’re done!

How do you keep homemade biscuits fresh?

After they’ve cooled completely, wrap the biscuits in plastic wrap or aluminum foil to lock in their moisture before storing them in a zip-loc bag or air-tight container. They’ll last for up to 3 days stored this way at room temperature.