Chive biscuits are an easy to pull together bread perfect for serving alongside most any meal of the day.
These savory biscuits are ideal for serving with soups, salads, even eggs when you want something a little more heavily flavored and more special than plain biscuits.
Quick & Easy
These are a quick and easy biscuit to pull together. There’s nothing fancy or fussy. It’s truly simple ingredients mixed together well and baked.
Do take the few minutes to snip the chives well. The smaller the chives are, the more incorporated the flavor will be into the biscuits as a whole.
Biscuit Shape & Size
I used a 2 inch round biscuit cutter for this recipe, which results in approximately 12 decently sized biscuits. However, one could go bigger or smaller as desired, just watch the cooking time.
Patting the dough into a circle and cutting with the round cutter produces the most traditional shape, however it does require re-working the scraps to cut again.
Patting the dough into a circle or square and then simply cutting into a square shape with a knife also works wonderfully. Doing it this way means handling the dough less for even flakier biscuits and of course means less work overall.
Truth be told, I do the square method more often than the round.
How to Serve
Truly, serve these anywhere you’d serve plain biscuits. These are not necessarily the best for serving with honey, however.
Do slather them in a savory or hot jam, like this carrot jam recipe.
Chive biscuits make excellent egg sandwiches.
They go great alongside soups and salads as a quick and easy side dish.
Chive biscuits are savory and flaky, perfect for serving alongside most meals.
- 2 Cups Self-Rising Flour
- 4 Tablespoons Cold Salted Butter
- 3/4 Cup Milk
- 1/4 Cup Snipped Chives
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking sheet.
- Cut the cold butter into the flour until the mixture is crumbly. Use a pastry blender, fork, or hands to do this.
- Add the milk and chives. Mix until dough comes together.
- Put the dough onto a lightly floured board and knead ever so slightly. Just enough to make sure it's together as a soft dough. Do not overwork the dough.
- Pat the dough into a large circle, about 12 inches in diameter.
- Cut the biscuits with a 2 inch biscuit cutter or simply cut into square shapes.
- Place the biscuits about 2 inches apart onto prepared baking sheet.
- Brush the tops with milk if desired - this helps provide a deeper browning color.
- Bake in the preheated oven for 12-15 minutes or until browned and done.
- Remove from oven and cool on wire racks.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 287mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
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