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Onion Chive Biscuits

homemade onion chive biscuits being buttered on a plate
  • Serves:  9
  • Prep Time:  25 min
  • Cook Time:  20 min

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)
  • 10 tablespoons cold unsalted butter, sliced
  • ½ cup freshly grated Parmesan cheese
  • 1 cup cold buttermilk, plus more for brushing
  • ½ cup chopped chives
  • ½ cup chopped green onions

Method

  1. Preheat the oven to 450°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

  2. To a food processor, add the flour, baking powder, baking soda, salt, and minced onion if using. Pulse 2 to 3 times until combined. Add the butter and Parmesan and pulse until pea-sized crumbles form. Add the buttermilk and pulse 8 times, or until a shaggy dough forms.

  3. Remove the dough from the food processor and place on a lightly floured surface. Using your hands, mix the chives and green onions into the dough until just combined and the dough is a little less sticky.

  4. Using your hands press the dough into a rectangle, about 1-inch thick. Fold the rectangle into thirds and press into a 1-inch thick rectangle. Repeat folding and pressing 3 more times. Using a 2½- inch biscuit cutter, cut out 8 dough rounds or use a sharp knife to cut 9 dough squares. Gather any dough scraps and pat into a 1-inch-thick dough round. (You should have 9 rounds or squares.)

  5. Arrange biscuits on the prepared sheet pan and brush with buttermilk. Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving


Note: If you don’t have a food processor, use your hands to mix the dough! When adding the butter you’ll want to pinch the mixture until you get the same pea-size crumbles or use a pastry cutter to cut in the butter. Just remember that your hands are much warmer than a food processor so keep an eye out that your butter doesn't soften too much ! You don’t want to overwork the dough.