Ina Garten Chive Biscuits Recipe

Ina Garten Chive Biscuits are the kind of savory quick bread that earns a permanent spot in your recipe rotation. Cold butter and heavy cream come together with fresh chives and a handful of sharp cheddar to create layers that pull apart with almost no effort. They taste buttery, slightly tangy, and unmistakably fresh from the herb.

Start to finish, you are looking at 30 minutes — 15 minutes of prep and 15 minutes in the oven. This is a beginner-friendly recipe, though cutting in the butter takes a light hand. They shine alongside a bowl of soup, on a brunch plate, or split and buttered for a savory breakfast.

What Is Ina Garten Chive Biscuits?

This is a savory American biscuit made by cutting cold butter into flour, then folding in chopped chives, grated cheddar, and cold heavy cream. The dough gets patted out, cut into rounds, and baked at high heat until golden.

Texture-wise, expect a tender crumb with visible flaky layers and a crisp, glossy top from the cream brush. Flavor leans buttery and rich, with the chives delivering a mild onion bite and the cheddar adding a sharp finish. It is a classic Southern-style biscuit with a garden-herb twist, ideal for spring and summer tables.

Reasons to Try Ina Garten Chive Biscuits

Here is why this one keeps landing on my weekend list.

• Thirty-minute timeline — No chilling, no rising, no waiting around. The dough goes from bowl to baking sheet in about 15 minutes.
• Pantry-friendly ingredients — Flour, butter, cream, and chives cover most of it. Nothing obscure, nothing expensive.
• Foolproof flaky layers — Cold butter creates steam pockets during baking, which is what gives you that pull-apart texture.
• Versatile serving options — They work at breakfast, alongside dinner, or as a savory snack with a smear of butter.
• Easy to scale — The recipe doubles cleanly if you are feeding a crowd or prepping for the freezer.
• Herb-forward flavor — Fresh chives bring a bright, grassy note that balances the richness of the cream and cheddar.

Ingredients Needed to Make Ina Garten Chive Biscuits

You probably have most of these already, which is part of the appeal.

Dry Ingredients

• All-purpose flour — 2 cups. Standard AP flour gives the right balance of structure and tenderness. Skip bread flour here; the higher protein makes them tough.
• Baking powder — 1 tablespoon. This is the only leavener, so use a fresh tin. Old baking powder is the number one reason biscuits come out flat.
• Kosher salt — 1 teaspoon. Diamond Crystal is my go-to. If you use fine table salt, cut it back slightly.
• Sugar — 1 teaspoon. Not enough to make them sweet, just enough to help with browning and round out the flavor.

Cold Dairy and Fat

• Cold unsalted butter — 8 tablespoons (1 stick), diced. Keep it in the fridge until the moment you cut it in. Cold butter is the whole game for flaky layers.
• Cold heavy cream — 3/4 cup, plus extra for brushing. Heavy cream adds fat and richness that milk alone cannot match. Do not swap in half-and-half.
• Whole milk — 1/4 cup. Combined with the cream, it brings the dough together without making it too heavy.

Flavor Add-Ins

• Fresh chives — 1/2 cup, finely chopped. Snip them with kitchen shears to avoid bruising. Dried chives work in a pinch but lose that bright, fresh bite.
• Sharp cheddar cheese — 1/2 cup, grated (optional). Sharp cheddar adds a tangy punch. Leave it out for a cleaner chive flavor, or swap in Gruyère for something nuttier.

Instructions to Prepare Ina Garten Chive Biscuits

The method is straightforward, but a few small moves make a big difference in how they rise.

• Preheat and prep — Set the oven to 400°F (200°C) and line a baking sheet with parchment paper. Give it a full 10-15 minutes to come to temperature.
• Whisk the dry ingredients — In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
• Cut in the butter — Add the cold diced butter and cut it in with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized lumps. Work quickly; warm butter means dense biscuits.
• Add chives and cheddar — Stir in the chopped chives and grated cheddar (if using) until evenly distributed through the flour.
• Bring the dough together — Pour in the cold heavy cream and milk. Stir with a fork just until the dough comes together. A shaggy, slightly messy dough is exactly what you want — do not overmix.
• Knead and pat — Turn the dough onto a lightly floured surface and gently knead 2 to 3 times until it holds together. Pat into a 1-inch-thick round.
• Cut the biscuits — Use a 2.5-inch round biscuit cutter and press straight down without twisting. Twisting seals the edges and stops the rise. Gather scraps, pat together, and cut more rounds.
• Arrange and brush — Place biscuits on the prepared sheet about 2 inches apart. Brush the tops with a little extra heavy cream for a golden shine.
• Bake — Bake for 12 to 15 minutes, until risen and golden brown on top. Rotate the pan halfway through for even browning.
• Cool briefly and serve — Remove from the oven and let cool on the pan for 5 minutes before serving warm.

What Goes Well With Ina Garten Chive Biscuits

These biscuits are flexible enough to sit at almost any table.

• Tomato soup — The classic pairing for a reason. The acidity in the soup cuts right through the buttery richness.
• Scrambled eggs — Soft eggs and a split, buttered biscuit make a proper savory breakfast plate.
• Roast chicken — Serve them warm next to a Sunday roast and use them to soak up the pan juices.
• Green salad — A light vinaigrette-based salad keeps the meal from feeling too heavy.
• Sweet tea — Iced or hot, this Southern staple is a natural match for herb-flecked biscuits.
• Honey butter — A drizzle of honey whipped into softened butter adds a sweet-savory contrast.

Key Tips for Making Ina Garten Chive Biscuits

These are the details that separate a good batch from a great one.

• Keep everything cold — Chill your bowl and cutter if your kitchen runs warm. Cold butter and cream create the steam pockets responsible for flaky layers.
• Do not overwork the dough — Stop mixing the second the dough holds together. Overmixing develops gluten, which turns tender biscuits into chewy ones.
• Press straight down when cutting — Twisting the cutter seals the edges and prevents the rise. Push down firmly and lift straight up.
• Use fresh baking powder — Check the date on your tin. If it has been open more than six months, buy a new one.
• Brush with cream, not egg — Heavy cream gives a soft, golden shine without the glossy sheen or eggy flavor an egg wash brings.
• Rotate the pan halfway — Most home ovens have hot spots. A quick turn at the 7-minute mark keeps browning even across the batch.
• Let them rest 5 minutes — This brief cool-down lets the interior set so the biscuits hold together when you split them.

Creative Variations of Ina Garten Chive Biscuits

Once you have the base down, these twists are worth trying.

• Garlic herb swap — Replace half the chives with fresh thyme or dill, and add a pinch of garlic powder to the dry mix.
• Jalapeño cheddar version — Fold in 1/4 cup minced jalapeño with the cheddar for a spicy kick. Remove the seeds if you want less heat.
• Buttermilk substitution — Swap the heavy cream and milk for 1 cup cold buttermilk. The texture shifts slightly tangier and a touch lighter.
• Drop biscuit style — Skip the rolling and cutting entirely. Scoop the shaggy dough onto the sheet with a large spoon for a rustic look.
• Mini party size — Use a 1.5-inch cutter to make bite-sized versions. Reduce the bake time to about 10 to 12 minutes.
• Parmesan and black pepper — Trade the cheddar for grated Parmesan and add a generous crack of black pepper for a savory, peppery finish.

Storage Guidelines for Ina Garten Chive Biscuits

Leftovers keep better than you might expect, as long as you store them properly.

• Airtight container at room temperature — Store cooled biscuits in a sealed container for up to 2 days. Line the bottom with a paper towel to absorb moisture.
• Refrigerator for longer keeping — For up to 5 days, transfer them to an airtight container and refrigerate. Bring to room temperature or reheat before serving.
• Freezer for long-term storage — Wrap baked biscuits tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Freeze the unbaked rounds — Cut the dough, freeze the rounds on a sheet until solid, then bag them. Bake straight from frozen, adding 2-3 minutes to the bake time.
• Skip the fridge if serving same day — Room temperature is fine for short storage. Refrigeration can dry them out faster than you would think.

Reheating Tips for Ina Garten Chive Biscuits

Cold biscuits lose their magic fast, so a quick reheat is worth the extra step.

• Oven method — Reheat in a 350°F (175°C) oven for 5-7 minutes. This is the best option for restoring that crisp exterior and tender interior.
• Microwave shortcut — Microwave for 20-30 seconds per biscuit. Fast, but the texture turns a bit softer than the oven brings back.
• Air fryer revival — Set the air fryer to 320°F and warm for 3-4 minutes. Watch closely — they brown quickly at the end.
• Skillet finish — Split a biscuit and toast the cut side in a buttered skillet over medium heat for 2-3 minutes. Excellent for turning leftovers into a breakfast sandwich.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total servings.

• Calories — 556
• Protein — 9g
• Fat — 34g
• Saturated Fat — 21g
• Carbohydrates — 51g
• Fiber — 2g
• Sugar — 3g
• Sodium — 720mg
• Cholesterol — 98mg

FAQs

Can I make Ina Garten Chive Biscuits ahead of time?

Yes. Cut and freeze the unbaked rounds on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the total time. Baked biscuits also reheat well in a 350°F oven for 5-7 minutes.

Can I freeze Ina Garten Chive Biscuits after baking?

Absolutely. Wrap cooled biscuits tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven to bring back the texture.

Why did my biscuits turn out flat?

Flat biscuits usually come down to old baking powder, warm butter, or twisting the cutter. Check your leavener first, keep everything cold, and press straight down when cutting.

Can I use dried chives instead of fresh?

You can, but the flavor will be milder and less bright. Use about 3 tablespoons of dried chives in place of the 1/2 cup fresh. Fresh really does make a noticeable difference here.

What can I use instead of heavy cream?

Whole milk with a tablespoon of melted butter mixed in is the closest swap. Buttermilk works too, though the texture comes out slightly tangier and a bit lighter. Avoid skim milk — the biscuits need the fat.

How long do leftovers last?

Stored in an airtight container at room temperature, they keep for up to 2 days. In the refrigerator, they hold for up to 5 days. Beyond that, freeze them for the best results.

Wrapping Up

These Ina Garten Chive Biscuits prove that a short ingredient list and a simple method can deliver something genuinely memorable. The cold butter, the fresh chives, the quick bake — every piece matters in its own small way.

Give them a try this weekend, whether alongside a bowl of soup or on their own with a pat of butter. Once you nail the technique, you will find yourself making them far more often than you planned.

Ina Garten Chive Biscuits

Print Recipe

Print Recipe

Buttery, tender biscuits packed with fresh chives and a hint of sharp cheddar, inspired by Ina Garten’s classic recipe. The secret is cold butter and heavy cream, which create flaky layers that melt in your mouth. Perfect alongside soups, salads, or as a savory breakfast treat.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 4 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 1/2 cup fresh chives, finely chopped
• 3/4 cup cold heavy cream, plus extra for brushing
• 1/4 cup whole milk
• 1/2 cup sharp cheddar cheese, grated (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Add the cold diced butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter lumps. Work quickly to keep the butter cold; cold butter creates steam pockets that make the biscuits flaky.
4. Stir in the chopped chives and grated cheddar (if using) until evenly distributed.
5. Pour in the cold heavy cream and milk. Stir with a fork just until the dough comes together. Do not overmix; a shaggy dough is perfect.
6. Turn the dough out onto a lightly floured surface and gently knead 2 to 3 times until it holds together. Pat into a 1-inch-thick round.
7. Using a 2.5-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting. Twisting seals the edges and prevents rising. Gather scraps, pat together, and cut more biscuits.
8. Place biscuits on the prepared baking sheet, about 2 inches apart. Brush the tops with a little extra heavy cream for a golden shine.
9. Bake for 12 to 15 minutes, until risen and golden brown on top. Rotate the pan halfway through for even browning.
10. Remove from oven and let cool on the pan for 5 minutes before serving warm.

Notes

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap baked biscuits tightly in foil and freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20-30 seconds. For best texture, reheat in the oven rather than microwave.

Nutrition

• Calories: 556
• Sugar: 3g
• Sodium: 720mg
• Unsaturated Fat: 21g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 100mg

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