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.

stack of chive biscuits with blossoms
Tender flaky chive blossom biscuits.

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!

close of layers in chive biscuits
Seriously flaky thanks to butter and the folding technique.

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.

flaky chive biscuits in a pile one broken
Serve with a charcuterie board, a bowl of soup or your morning eggs.

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.

Separate the individual blossoms from the chive head.

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!

A sprinkling of blossoms and chives is a pretty finishing touch.

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.

Beautiful layers thanks to butter!

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.
  • Transfer to baking sheet and bake at high heat.
folding biscuit dough on counter
Fold the dough in half. Keep counter lightly floured so dough doesn’t stick.

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

chive biscuits
Print Recipe
4.78 from 9 votes

Chive Biscuits

A delicious savory biscuit with chive greens and chive blossoms. Flaky and tender on the inside and crispy on the outside thanks to butter and buttermilk.
Prep : 15 minutes
Cook : 15 minutes
Total Time: 30 minutes
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
  • 2 Tbsp chopped chive greens
  • 1 Tbsp chopped chive blossoms 5-8 blossoms
  • 3/4 cup buttermilk**

Topping

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

Instructions

Preparing Chives

  • When harvesting chives, collect about 5-8 flower heads and 10-12 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, fork or fingers 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 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. 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 1/2×11 to 9×12 inches and 1/2 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.

Video

Notes

* 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.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

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!

cheddar chive rolls
Cheddar and chives in a yeast roll.

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.

When you make these chive biscuits, share your photos and comments with me! Add to the comments below or share a photo on Instagram and tag #getgettys so I can see it and like it!

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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