Parmesan Chive Biscuits Recipe
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Mercy me! These Parmesan Chive Biscuits are the stuff dreams are made of! And y’all know how much I love, love, love biscuits!
And these Parmesan Chive Biscuits are absolutely perfect with so many dishes. The flavors from the Parmesan and chives aren’t too much, but lend these delicious little clouds of heaven the perfect little something extra to make them disappear in a blink.
You’ll definitely want to give these Parmesan Chive Biscuits a try with roasted chicken, a light spinach salad, or even a tomato soup. They really just enhance the flavors of so many dishes.
Once you start making these babies, be ready for requests for them.
Just warning ya.
Here’s my Parmesan Chive Biscuits recipe. I can’t wait to hear what you serve them with.
Parmesan Chive Biscuits Recipe
Ingredients
- 2 cups (226 g) self-rising flour
- ½ teaspoon (1 g) kosher salt
- 1 pinch (1 g) sugar
- 3 tablespoons (35 g) shortening
- 1 tablespoon (14 g) cold butter
- 1¼ cups (307 g) buttermilk + more for tops
- 1/2 cup (50 g) grated Parmesan cheese
- 3 tablespoons (9 g) chopped chives + more for tops
Instructions
- Preheat oven to 475 degrees F.
- Cut shortening and very cold butter into dry ingredients of flour, salt and sugar.
- Slowly pour milk into your dry ingredients. Mix lightly. Fold in grated Parmesan cheese and chives.
- Pour dough onto a lightly floured surface and gently pat into a round disc about ½ inch thick. Cut dough with a sharp metal or glass cutter.
- Add about 2 tablespoons of shortening to your baking pan and place into oven to melt, about 2 or 3 minutes. Once melted, remove from oven and tilt pan to make sure the bottom of the baking pan is well-coated.
- Carefully place each biscuit into the hot grease on the baking pan. You’ll hear a bit of a sizzle as the bottom of the biscuit fries a bit in the hot grease.
- Brush tops with buttermilk and then sprinkle with additional chives.
- Place the baking pan into the oven and bake until the biscuits have risen and are lightly browned, about 10 – 12 minutes. Remove from oven and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xoxo
Delicious – they rose really well! I am growing chives in my garden and they can’t grow to usable size quickly enough for my taste!
These biscuits are gorgeous 🙂 so fluffy! I can’t wait to make these!
I love your blog! You’re photos are always amazing. I love this one, it is so vibrant and I love the contrast. I wish I had time to make everything you post :).
love biscuits and def be trying these – tip: I never buy self-rising flour, to easy to make. for 1 cup just mix together 1 cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt. No sense buying another product and this way you know the baking powder is fresh.
Thanks so much, Nancy. I actually always make my own as well.
Oooooh I totally want to pop one or two of these in my mouth asap!
These look amazing! I am going to be adjusting by using whole wheat four! I will post up how they turn out and credit you of course!!
I know I’d love these based simply on the fact they have Parmesan… but can you believe I’ve never in my life had a biscuit?!
These biscuits speak to me! I want them with every meal 🙂