Description
These Onion Chive and Parmesan Biscuits are flaky, buttery, and bursting with fresh herb and cheesy flavors. Perfect for breakfast or as a savory side, they combine dried onion, fresh chives, green onions, and Parmesan cheese in tender, layered biscuits baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons sea salt
- 2 tablespoons dried minced onion (optional)
Wet Ingredients
- 10 tablespoons cold unsalted butter, sliced
- ½ cup freshly grated Parmesan cheese
- 1 cup cold buttermilk, plus more for brushing
- ½ cup chopped chives
- ½ cup chopped green onions
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 450°F and position the oven rack in the center. Line a rimmed sheet pan with parchment paper to prevent sticking and promote even baking.
- Combine Dry Ingredients: In a food processor, add the flour, baking powder, baking soda, sea salt, and dried minced onion if using. Pulse 2 to 3 times until evenly combined.
- Add Butter and Parmesan: Add the cold sliced butter and grated Parmesan into the food processor. Pulse until the mixture resembles coarse, pea-sized crumbs, creating a flaky texture.
- Incorporate Buttermilk: Pour in the cold buttermilk and pulse about 8 times until a shaggy dough forms. Avoid overmixing to keep biscuits tender.
- Mix in Herbs: Transfer the dough to a lightly floured surface. Gently fold in the chopped chives and green onions until just combined and the dough is slightly less sticky.
- Shape Dough: Press the dough into a 1-inch thick rectangle. Fold into thirds, then press again into a 1-inch thick rectangle. Repeat this folding and pressing process three more times to build layers for flakiness.
- Cut Biscuits: Using a 2½-inch biscuit cutter, cut out 8 rounds or cut into 9 squares with a knife. Gather scraps, pat into a 1-inch thick round, and cut out the remaining biscuit for a total of 9 biscuits.
- Prepare for Baking: Arrange biscuits on the prepared pan, spacing slightly apart. Brush tops lightly with buttermilk to aid browning.
- Bake: Bake in the preheated oven for 18-20 minutes, or until biscuits are golden brown and cooked through.
- Cool and Serve: Remove from oven and allow to cool slightly before serving warm to enjoy their buttery, herb-infused flavor.
Notes
- Use cold butter and buttermilk to ensure the biscuits turn out flaky and tender.
- If you don’t have dried minced onion, you can omit it or substitute with a small amount of onion powder.
- Be careful not to overmix the dough to avoid tough biscuits.
- For extra cheesy biscuits, sprinkle a bit of Parmesan on top before baking.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days and refreshed in a warm oven.
