How to Make the Flakiest Chive Biscuits with the Blossoms

These chive biscuits are, according to my daughter, the perfect biscuits. They’re soft and flaky with a rich savory flavor and a slightly crispy crust.

Also Read: Chive Blossom Infused Vinegar, 12 Chive Recipes To Try, Easy Cheese Drop Biscuits

How to Make Tender Flaky Biscuits

What makes these chive biscuits so tender and flaky? It’s the butter and folding technique described in the recipe. When little pieces of butter melt, they create steam pockets that create a flaky texture. By folding and stacking the dough on top of each other you automatically create layers that turn into flaky biscuits. Just keep a light touch so you don’t overwork the butter or the layers. Before baking, you won’t see the layers, but trust the process!

What do Chive Blossom Biscuits Taste Like?

The chives, especially the blossoms add a nice, light savoury flavour and make these biscuits look so pretty. As a non-onion lover, I can tell you these biscuits do not have an overpowering onion flavour. They do have some mild onion onion flavour.

If you LOVE onion flavour, go ahead and add more chives to your recipe. You could even add 1/2 tsp of onion and garlic powder to the flour to really punch up the onion flavour.

What if I Don’t Have Chive Blossoms?

Chives only blossom once a year, so there are times when you don’t have chive blossoms. That’s okay, it just means you won’t have the purple blossoms as a finishing garnish. For flavour, you can make these biscuits with just the green parts of chives. If you don’t have chives, use green onions.

If you’re really keen and you have access to chive blossoms in spring, you can also dry those blossoms. Pick your blossoms and rinse in salted water to remove any insects. Lay them on a towel and let dry on the counter for 24-48 hours so they’re completely dry. Place in brown paper bag and let sit for a week or two in a dark, dry, warm space. Once they’re completely dry, store them in the paper bag or a glass jar. The colour will start to fade within 6 months, but until then you’ll have a pretty garnish for your biscuits.

What if I don’t Have Buttermilk?

I usually don’t have buttermilk in my fridge, so I make a substitute. Place a tablespoon of lemon juice or vinegar in the bottom of a measuring cup. Top up with milk (any %), stir and let sit for 5-10 minutes. It may look a little curdled or lumpy – that’s perfect!

What Can I Use Instead of Butter?

Honestly, this recipe relies on the butter for the flavour and flaky texture. I have never tested it with any other type of fat. You probably can use a substitute like lard or shortening, but the flavour would not be the same.

The Folding Technique

Check the video to see these instructions in action.

• Lightly flour your counter and rolling pin.
• Roll out the dough 1/2 inch thick into a 8 1/2×11 rectangle – about the size of a sheet of paper.
• Fold the dough in half.
• Roll out again to a slightly bigger rectangle.
• Fold in half and roll to an even bigger rectangle. The thickness will be less than 1/2″.
• Repeat the fold and roll 2 to 3 times depending on how soft and sticky your dough is getting and how well shaped your rectangle is. Stop if it’s too sticky.
• The final rectangle should be between 8 1/2×11 and 9×12. You’ll think it looks too flat to turn into puffy biscuits, you just have to trust the process. As long as there are still bits of butter, the biscuits will rise.
• Use a knife and cut the rectangle into 9 pieces, two cuts lengthwise and two cuts widthwise. Of course, you could just cut 6 biscuits and roll a little less thin for even thicker biscuits!
• Transfer to baking sheet and bake at high heat.

Can I Skip the Folding Technique?

Sure, you can skip the folding technique – but you’ll be missing out on flaky layers. You can roll out the dough and cut biscuits with this dough. The dough is too dry for drop biscuits. Try these cheese drop biscuits for a delicious drop biscuit – you can add chives to this recipe too!

Chive Biscuits Recipe

Print Recipe

4.65 from 14 votes

Flaky Chive Biscuits with Blossoms

A delicious savory biscuit with chive greens and chive blossoms. Flaky and tender on the inside and crispy on the outside thanks to butter, buttermilk and our folding technique.

Prep : 20 minutes mins

Cook : 15 minutes mins

Total Time: 35 minutes mins

Servings: 9 biscuits

Author: Getty Stewart

Ingredients

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/2 cup cold butter cut into cubes or grated
• 2 Tbsp fresh chive blossoms separated from head
• 2 Tbsp fresh chive greens chopped
• 3/4 cup buttermilk*

Topping

• 1 Tbsp butter melted
• 1 Tbsp chive greens chopped
• 1 Tbsp chive blossoms chopped

Instructions

• Preheat oven to 450°F (232°C).
• Stir together flour, baking powder, baking soda and salt. Mix well.
• Cut in butter using a pastry blender, fork or fingers until mixture resembles coarse crumbs.
• Separate chive heads (about 5-8 heads) into individual flours and chop slightly. Stir blossoms and chive greens into flour mix.
• Make a well in the flour mixture.
• Add buttermilk.
• Using a fork, stir until ingredients loosely start to come together and you don't see any pools of milk remaining. It will look loose and shaggy.
• Transfer ingredients to a lightly floured work surface. Press together and gently knead until it forms a smooth dough. If too dry, add a splash of milk.
• Press or lightly roll dough into a rectangle just half inch thick – about the size of a sheet of paper 81/2 x 11. Fold dough in half like a book and gently press to form another rectangle. Fold in half like a book again. Then press out into a rectangle the size of a sheet of paper. By repeating the folding 2 to 3 times, you encourage a layering effect that will make flaky biscuits.
• You should end up with a rectangle about 8 1/2×11 to 9×12 inches and 1/2 inch thick. Use a knife to cut into 6 or 9 pieces depending on how generous you want to be!
• Place on baking sheet slightly apart for crisp edges or next to one another for soft edges.
• Bake for 12 to 15 minutes until golden brown on top.

Final Topping

• Brush melted butter onto hot biscuits when fresh out of the oven.
• Immediately sprinkle fresh chopped chive greens and blossoms.
• Serve warm.

Notes

To make a buttermilk substitute, add 1 Tbsp lemon juice to a measuring cup then pour enough milk into the cup to make 3/4 cup. Let rest while mixing remainder of ingredients. The acid in buttermilk is needed for the baking soda, if using just milk, omit baking soda.

Freeze cooled, baked  biscuits, thaw and reheat in oven for 10 minutes at 300°F or in microwave on high for 10 to 30 seconds.

Freeze shaped, raw biscuits on a baking sheet until solid. Transfer to freezer bag and keep up to 3 months. Bake from frozen in 400°F oven for 15-18 minutes. Check last few minutes and cover with foil if browning too much.

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Nutrition Facts (per serving)

Calories: 228kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Sodium: 489mg | Fiber: 1g | Sugar: 1g | Iron: 2mg

Course: side, Snack

Cuisine: American

Keyword: biscuits, chive blossoms, chives, flaky biscuits, fresh herbs