Chive Biscuits

Chive Biscuits

Chives, to me, are summer afternoons when the neighbors are mowing their lawn.  The smell of verdant cut onions mixed with the bright smell of grass floats through my open window.

Chive Biscuits

Chive Biscuits

Chive Biscuits

Signs of spring are popping up everywhere here in Florida.  It’s a welcome change that I’m appreciating daily.  Lately we’ve been having the usual thunderstorms that greet spring, soak the grounds and wake up the spring peeper frogs that now fill the night with their chirpy chorus.  We’re coaxed outside by the sunshine and warm air, finding reasons to linger in the gardens, take a walk or just find a sunny spot to sit and enjoy it.  I’m really noticing and enjoying spring this year, not just berating it for not being summer yet.  I guess that’s part of growing up, I appreciate unwrapping each season and seeing what it will bring rather than rushing in the the exhilaration of summer.

When I saw these chives in the store I immediately put them in my cart.  I was so excited, it’s the first sign of seasonal produce and I’m admittedly a little impatient for berry season to kick off.  The salty, flaky biscuit is a perfect canvas for the tangy onion flavor.  I have big plans for ham and cheese sandwiches using these!

Chive Biscuits

Chive Biscuits


  • 2 cups flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 Tablespoon Baking Powder
  • 1/4 cup chopped fresh chives
  • 1 stick cold butter, cubed
  • 3/4 cup + 1 Tablespoon milk
  • Parchment paper


  1. Preheat oven to 425 degrees F.
  2. In a bowl, mix together the flour, sugar, salt, baking powder, and chives.
  3. Cut in the butter using a pastry blender until the mixture resembles coarse pea-sized crumbs.
  4. Create a little well in the middle, add milk a little at a time, alternating mixing and pouring.
  5. Knead the dough lightly with your hands until it just comes together.
  6. On a floured surface, roll out the dough to about 1 inch- 1 1/2inch thickness (bigger is better!).
  7. Cut biscuits out into circles.
  8. Line a baking sheet with parchment paper, or grease a skillet. Place the biscuits on the pan and bake for 12 minutes or until golden brown and puffed. Enjoy!


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  1. says

    I had a brief flirtation with Spring on Saturday, when it was sunny and up near 40 degrees for an afternoon. I trimmed back the butterfly bushes, held trimmed branches while my daughter pruned her peach tree, delighted in seeing the first shoots of garlic poking above the soil, and harvested a bunch of chickweed for Crystal the composting guinea pig. (We’re not the only ones who delight in fresh greens!)
    I also had a hankering for country ham biscuits–and these chive biscuits would have been a perfect accompaniment to my slice of country ham.

  2. says

    Chives are one of my favorite herbs! They’re somehow super tasty but also subtle at the same time. Perfect in biscuits! And yes, spring can’t come soon enough!

  3. says

    such a gorgeous post Abby! I love everything about it – the writing, the photos, and that recipe – the chive biscuits are absolutely lovely, I need to make these soon!

  4. says

    Unfortunately it seems a long way off here in New Hampshire. Chives are one of the first herbs that pop up in our summer garden in Maine. I’ll enjoy these biscuits when we head there in May.