Buttermilk Chive Biscuits

A recipe for Buttermilk Chive Biscuits! These buttery and flaky biscuits are filled with finely chopped chives for a delicious addition to breakfast or brunch.

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These Buttermilk Chive Biscuits are one of my favorite ways to use up leftover fresh chives when trimming back the plants in my garden. They come together in about 30 minutes for a quick and easy breakfast idea with minimal prep.

A basic buttery flour mixture is combined simply with finely chopped chives and buttermilk until a light dough comes together. The dough is gently patted into a thick sheet and cut into rounds before baking until flaky and lightly golden.

I served the biscuits with Kräuterbutter (German Herb Butter), but salted butter or honey would also be delicious. You can even use them as the base for breakfast sandwiches or ham and cheese.

A Few Buttermilk Chive Biscuit Tips

I used chives, but you can also swap for garlic chives to add a hint of garlic throughout the biscuits.

The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.

Make sure the butter is well chilled before you dice and cut it into the flour mixture using a dough blender, two forks, or your fingers. The resulting texture should be coarse with no pieces of butter larger than the size of a pea.

Try to work as quickly as possible to keep the butter from melting. If you absolutely have to take a break after adding the butter, stick the dough in the refrigerator to keep the butter cold.

If the dough just won’t come together and is still too crumbly after lightly kneading, add an extra splash of buttermilk (only do this if absolutely necessary). Add a little more flour if it is too wet to handle.

When using a round cutter, cut straight down. Don’t twist. Twisting the dough will seal it and keep the biscuits from rising. You can even pat the dough into a rectangle and cut into individual squares using a sharp knife.

These Buttermilk Chive Biscuits are best the day they are made, warm from the oven. If you won’t be serving them immediately, store in an airtight container and reheat in 350˚F (180˚C) oven just until hot.

Looking for more biscuit recipes?

Try my:

• Beet Biscuits
• Buttermilk Drop Biscuits
• Sweet Potato Biscuits

This recipe was originally posted in September 2013 and updated January 2022.

Buttermilk Chive Biscuits Recipe

Adapted from Everyday Annie

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5 from 3 votes

Buttermilk Chive Biscuits

A recipe for Buttermilk Chive Biscuits! These buttery and flaky biscuits are filled with finely chopped chives.

Course Breakfast

Cuisine American

Keyword biscuit, breakfast, brunch, buttermilk, chive, herb

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 8 Biscuits

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1 tablespoon (12 grams) baking powder
• 1 1/2 teaspoons salt
• 10 tablespoons (140 grams) unsalted butter chilled and diced
• 1/2 cup (25 grams) chopped fresh chives
• 1-1 1/4 cups (240-295 milliliters) buttermilk plus more for brushing the tops of the biscuits

Instructions

• Preheat oven to 425˚F (220˚C). Lightly grease or line a large baking sheet with parchment paper.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• Cut in the cold butter using a dough blender, two forks, or your fingers. The texture should become coarse with no pieces larger than a pea.
• Mix in the chives until coated in the flour.
• Make a well in the center of the buttery mixture and add 1 cup (240 milliliters) of the buttermilk.
• Mix just until the dough comes together. If needed, slowly add the remaining 1/4 cup (60 milliliters) buttermilk. If the mixture is too wet, add a little more flour.
• On a lightly floured surface, pat the dough into a sheet about 3/4 inch (2 centimeters) thick, flouring the top only as needed to keep it from sticking to your hands.
• Use a 2 1/2 inch (6 centimeters) wide round cutter to cut out round biscuits, being careful not to twist the cutter as you press down.
• Place the biscuits 1-2 inches (2.5-5 centimeters) apart on the prepared baking sheet. Gently press together the scraps and cut to form additional biscuits.
• If desired, brush the tops with additional buttermilk.
• Bake in preheated oven until flaky and bottoms are lightly golden brown, about 15 minutes.
• Serve warm from the oven.