If you’re on the hunt for a biscuit recipe that’s fluffy, flavorful, and downright addictive, you’re going to love this Onion Chive and Parmesan Biscuits Recipe. I absolutely love how the sharpness of the Parmesan beautifully complements the fresh chives, while the hint of onion brings just the right savory depth. When I first tried making these biscuits, I was amazed at how easy they were and how every bite delivers a perfect burst of flavor. Stick around—I’m about to share everything you need to nail these biscuits in your own kitchen.
Why You’ll Love This Recipe
- Flavor-packed: Parmesan, chives, and onions combine for a biscuit that’s anything but boring.
- Simple technique: You don’t need fancy skills or equipment to make flaky, tender biscuits.
- Versatile for any meal: These biscuits shine next to breakfast, lunch, or dinner dishes.
- Make-ahead friendly: Prep in advance and enjoy fresh biscuits whenever you want.
Ingredients You’ll Need
Each ingredient in this Onion Chive and Parmesan Biscuits Recipe plays a special role. From the sharp Parmesan to the fresh herbs, they all come together to create that signature flavor and texture. Here are some insider tips so you can pick the best versions for your biscuits.
- All-purpose flour: This gives you the perfect biscuit crumb—make sure it’s fresh for best results.
- Baking powder & baking soda: These leavening agents help the biscuits rise beautifully and get fluffy.
- Sea salt: Enhances the overall flavor; flaky sea salt works great if you want a little crunch.
- Dried minced onion: Optional but adds an extra savory punch without sogginess.
- Cold unsalted butter: This is the secret to flakiness—keep it icy cold and cut into small slices before adding.
- Freshly grated Parmesan cheese: Use real Parmigiano-Reggiano for maximum flavor; pre-grated won’t melt the same way.
- Cold buttermilk: It tenderizes the dough and adds subtle tang—cold is key to keep everything chilled.
- Chopped chives: Fresh chives bring bright, oniony notes that make these biscuits unforgettable.
- Chopped green onions: Adds crunch and subtle sweetness that pairs perfectly with chives.
Variations
One of the best things about this Onion Chive and Parmesan Biscuits Recipe is how easy it is to tweak to your own taste or dietary needs. I often play around with add-ins and substitutions to keep things interesting, and I encourage you to make it your own.
- Cheese swap: I once replaced Parmesan with sharp cheddar for a tangier biscuit, and my family went crazy for the change.
- Herb variations: Try adding fresh thyme or rosemary if chives aren’t on hand—you’ll still get that beautiful herbal note.
- Dairy-free option: Use vegan butter and a dairy-free milk substitute with a splash of lemon juice to mimic buttermilk.
- Onion upgrades: Fresh finely chopped shallots instead of dried onion adds a subtle sweetness and freshness.
How to Make Onion Chive and Parmesan Biscuits Recipe
Step 1: Preheat and Prep Your Oven
Start by preheating your oven to 450°F (that’s about 232°C) and place the rack in the center position. I always line my baking sheet with parchment paper to ensure the biscuits don’t stick and come off effortlessly. This small prep step saves time and cleanup later—trust me, you’ll thank yourself!
Step 2: Pulse Dry Ingredients and Butter
Into your food processor, add the flour, baking powder, baking soda, sea salt, and dried minced onion if you’re using it. Pulse a couple of times just to mix. Then drop in your cold, sliced butter and Parmesan cheese and pulse until the mixture resembles pea-sized crumbs. You want those little bits of butter mostly intact because they puff up beautifully in the oven, creating that flaky texture we’re all after.
Step 3: Add Buttermilk and Mix in Chives
Pour the cold buttermilk into the food processor and pulse about 8 times until the dough just starts to come together—it’ll look shaggy and maybe a little wet. Transfer the dough to a lightly floured surface and gently fold in the chopped chives and green onions with your hands. Try not to overwork it here; just enough to distribute the herbs evenly.
Step 4: Fold for Flakiness
This is where I discovered the trick that made these biscuits extra flaky. Press your dough into a 1-inch thick rectangle, then fold it into thirds like a letter. Press it down again into a rectangle and repeat this folding and pressing process three more times. This layering traps tiny air pockets, creating biscuits that almost melt in your mouth.
Step 5: Cut and Bake
Use a 2½-inch biscuit cutter to cut your rounds or a sharp knife to cut squares—both work great. Don’t twist the cutter, just press straight down to keep the layers nice. Gather any scraps, gently pat them back into a round, and cut again. Place the biscuits on your prepared pan, brush the tops with a little buttermilk for a golden finish, and bake for 18-20 minutes until beautifully golden brown on top.
Pro Tips for Making Onion Chive and Parmesan Biscuits Recipe
- Keep Butter Cold: I learned that the cold butter makes all the difference—warm butter leads to dense biscuits, so keep it in the fridge until just before pulsing.
- Don’t Overmix: The dough should be shaggy and slightly sticky; overworking develops gluten and makes tough biscuits.
- Use Fresh Herbs: Fresh chives and green onions give the flavor a brightness that dried herbs just can’t match.
- Gentle Folding Technique: Folding the dough creates flaky layers; skipping this step changed the texture noticeably for me.
How to Serve Onion Chive and Parmesan Biscuits Recipe
Garnishes
I love topping these biscuits with a little fresh butter or whipped herb butter—chive butter is my personal favorite! Sometimes I sprinkle a tiny pinch of flaky sea salt or some extra chopped chives right before serving for a beautiful finish and an added flavor pop.
Side Dishes
These biscuits pair wonderfully with classic comfort foods like creamy soups, stews, or even next to scrambled eggs and bacon for breakfast. I also love them alongside a fresh garden salad or roasted veggies for lighter meals.
Creative Ways to Present
For special occasions, I arrange these biscuits in a basket lined with a colorful napkin and serve with a trio of flavored butters—garlic herb, honey cinnamon, and plain whipped butter. It’s a simple way to impress guests and make the table pop.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, wrap your biscuits tightly in foil or store in an airtight container at room temperature for up to two days. I’ve found that letting them cool completely before storing helps keep them from becoming soggy.
Freezing
I usually freeze these biscuits unbaked after shaping. Just pop them on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer bag. When I want biscuits, I bake them straight from frozen, adding a couple of extra minutes to the baking time—fresh biscuits anytime!
Reheating
To reheat, I like to warm them in a 350°F oven for 5-7 minutes wrapped in foil, which helps maintain moisture while heating through. Avoid microwaving if you can; the oven really preserves that flaky texture best.
FAQs
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Can I make this Onion Chive and Parmesan Biscuits Recipe without a food processor?
Absolutely! While a food processor speeds things up and helps with even cutting of butter, you can make these biscuits by hand. Use a pastry cutter or two knives to cut the cold butter into the flour mixture until crumbly, then stir in the wet ingredients and herbs by hand. It might take a little extra elbow grease, but the results are just as delicious.
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Can I substitute regular milk for buttermilk in this recipe?
Yes! If you don’t have buttermilk, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk. Let it sit for 5-10 minutes to thicken slightly, then use it just like buttermilk in the recipe.
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Can I make these biscuits gluten-free?
It’s a bit tricky because gluten provides structure and flakiness, but with a good gluten-free baking flour blend that includes xanthan gum, you can give it a try. Keep in mind texture and rise might differ slightly. Experimenting with your favorite blend is the best approach!
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How do I get my biscuits extra flaky?
The key is keeping everything cold and handling the dough gently. The folding technique in this Onion Chive and Parmesan Biscuits Recipe is what I’ve discovered really makes the difference. Folding layers the dough and trapped butter pockets that expand beautifully in the oven.
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Can I use fresh onion instead of dried minced onion?
You can, but fresh onion adds more moisture to the dough, so use it sparingly and finely chop it. Too much can make the dough heavy or sticky. I often stick to dried minced onion for this reason but do love the fresh flavor from the chives and green onions.
Final Thoughts
This Onion Chive and Parmesan Biscuits Recipe quickly became one of my favorite go-to comfort foods. It’s simple enough for a weeknight but special enough to impress guests. I hope when you try it, you’ll enjoy every buttery, flaky, fragrant bite as much as I do. Baking these biscuits always fills my kitchen with a warm, inviting aroma, and sharing them with friends and family makes it all the sweeter. Happy baking!
Print
Onion Chive and Parmesan Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 9 Biscuits 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American Southern
Description
These Onion Chive Biscuits are flaky, buttery, and packed with a savory blend of minced onion, fresh chives, and green onions, plus a hint of Parmesan cheese for added richness. Perfect for breakfast, brunch, or as a side, these biscuits combine classic Southern biscuit techniques with fresh herbs for a delightful twist.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons sea salt
- 2 tablespoons dried minced onion (optional)
Wet Ingredients
- 10 tablespoons cold unsalted butter, sliced
- 1/2 cup freshly grated Parmesan cheese
- 1 cup cold buttermilk, plus more for brushing
- 1/2 cup chopped chives
- 1/2 cup chopped green onions
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 450°F and place the oven rack in the center position. Line a rimmed sheet pan with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a food processor, add the all-purpose flour, baking powder, baking soda, sea salt, and dried minced onion if using. Pulse 2 to 3 times just to combine the ingredients evenly.
- Add Butter and Parmesan: Add the cold, sliced butter and grated Parmesan cheese to the food processor. Pulse until the mixture resembles coarse pea-sized crumbs, which helps create the biscuit’s flaky texture.
- Incorporate Buttermilk: Pour in the cold buttermilk and pulse about 8 times until a shaggy dough forms. Be careful not to overmix to keep the biscuits tender.
- Mix in Herbs: Transfer the dough to a lightly floured surface. Gently fold in the chopped chives and green onions using your hands until just combined and the dough is slightly less sticky.
- Shape Dough: Press the dough into a 1-inch thick rectangle. Fold into thirds, then press again into a 1-inch thick rectangle. Repeat this folding and pressing process three more times to build layers that help with flakiness.
- Cut Biscuits: Using a 2½-inch biscuit cutter, cut out 8 rounds or alternatively, use a sharp knife to cut the dough into 9 squares. Gather scraps, gently pat them into a 1-inch thick round, and cut out the remaining biscuit. You should have 9 biscuits total.
- Prepare for Baking: Arrange the biscuits on the prepared sheet pan, spacing them slightly apart. Brush the tops lightly with buttermilk to help with browning.
- Bake: Bake in the preheated oven for 18-20 minutes or until biscuits are golden brown on top and cooked through.
- Cool and Serve: Remove from oven and allow the biscuits to cool slightly before serving warm, enhancing their buttery and herb-infused flavor.
Notes
- You can omit the dried minced onion if you prefer a milder flavor or fresh herbs only.
- Be sure to use cold butter and cold buttermilk to achieve the flakiest biscuits.
- The folding technique creates layers, contributing to the biscuit’s light texture—don’t skip this step!
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use dairy-free butter.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days; reheat in a warm oven before serving.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
