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
Units
Scale
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
