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.

chive biscuits

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

What makes them so good and flaky? Butter and the 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 will turn into flaky biscuits. Just keep a light touch so you don’t overwork the butter or the layers.

chive biscuits
Seriously flaky thanks to butter and the folding technique.

The chives, especially the blossoms add a nice savoury flavour and make these biscuits look so pretty. If you don’t have access to chive blossoms, that’s okay – just use the green part of chives or even finely cut green onions. For a little more onion flavour, add 1/2 tsp onion powder if you’d like.

chive biscuits
Separate the individual blossoms from the chive head.
chive biscuits
A sprinkling of blossoms and chives is a pretty finishing touch.

Chive Biscuits Recipe

chive biscuits
Print Recipe
5 from 3 votes

Chive Biscuits

A delicious savory cut biscuit with chive greens and chive blossoms. Soft and tender on the inside and crispy on the outside thanks to butter and buttermilk.
Prep : 15 mins
Cook : 15 mins
Total Time: 30 mins
Servings: 9 biscuits
Author: Getty Stewart


  • 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
  • 2 Tbsp chopped chive greens
  • 1 Tbsp chopped chive blossoms
  • 3/4 cup buttermilk**


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


Preparing Chives

  • When harvesting chives, collect about 5-8 flower heads and 8-10 chive stems. For the greens, choose stems without flowers as these stems are much more tender and enjoyable to eat.
  • Wash and pat dry the stems and chive flowers. Chop the stems to desired size.
  • Separate the small individual blossoms from the flower heads. Chop individual blossoms if you prefer smaller pieces. Compost the remainder of the flower head.
  • Add to recipe as instructed, saving a few to sprinkle on top at the end.

Preparing Biscuits

  • Preheat oven to 450°F (232°C).
  • Stir together flour, baking powder, baking soda and salt.
  • Cut in butter using a pastry blender until mixture resembles coarse crumbs.
  • Stir in chive greens and chive blossoms.
  • Make a well in the flour mixture.
  • Add buttermilk.
  • Using a fork, stir until ingredients loosely start to come together. There will still be lots of loose bits, but you don't want to over mix and create tough biscuits.
  • Transfer ingredients to a lightly floured work surface. Press together and gently knead until it forms a smooth dough. Add a sprinkle of milk or water if too dry.
  • 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 layers together 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 x 11 and 1/2 to 3/4 inch thick. Use a knife to cut into 9 roughly equal pieces. Or use round biscuit cutters and re-roll extra dough.
  • 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

  • Remove from oven and brush biscuits with melted butter.
  • Sprinkle chopped chive greens and blossoms on top.
  • Serve warm.


* If using unsalted butter, increase salt to 1 tsp.
** 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 in fridge while mixing remainder of ingredients.
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: 500mg | Fiber: 1g | Sugar: 1g | Iron: 2mg
Course: Snack
Cuisine: American
Keyword: biscuits, flaky biscuits, fresh herbs

Here’s the finishing touch to these chive biscuits- brushing with melted butter AFTER baking but before the biscuits have cooled. It just makes them that much better and gives the sprinkle of chive greens and chive blossoms something to stick to.

chive biscuits
Chive biscuits out of the oven, ready for the final touch.
chive biscuits
Mmm, melted butter.
chive biscuits
After the final coating of butter and sprinkle of chives.

I’m always so impressed at how quick and easy biscuits are to make, especially when you don’t fuss with cutters and aren’t too concerned with perfectly even shapes and sizes. They’re homemade. They’re rustic. They’re delicious. Just go for it!

Of course, if you’re more into yeast doughs, you’ll want to check out these cheddar chive rolls. Another good way to enjoy chives.cheddar chive rolls

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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