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Ina Garten Chive Biscuits

Ina Garten Chive Biscuits - recipe card
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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.

Ingredients

Scale
  • 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

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Find it online: https://inagartencooks.com/ina-garten-chive-biscuits/