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Buttermilk Chive Biscuits

Buttermilk Chive Biscuits
High rising and incredibly rich, these biscuits are at their best when eaten straight out of the oven. They're delicious for breakfast or as an accompaniment to hearty soups.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12 Makes 24 biscuits.


  • 2 cups all-purpose flour
  • 2 Tbs. sugar
  • 1 1/2 Tbs. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into
      thin slivers
  • 1 whole egg
  • 1 egg yolk (optional)
  • Scant 1 cup buttermilk, or as needed
  • 1/4 cup snipped fresh chives


Preheat an oven to 400°F.

In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

In a measuring pitcher, combine the whole egg and egg yolk and whisk until blended. Add enough buttermilk to measure 1 cup. Whisk in the snipped chives. Add the buttermilk mixture to the flour mixture. Using a fork, mix quickly just until the dry ingredients are absorbed.

Turn the dough out onto a heavily floured work surface and knead gently and quickly until the dough is no longer sticky, about 5 minutes. Pat into a square or rectangle 1/2 inch thick. Dip a round biscuit cutter 3 inches in diameter in flour and cut out 24 rounds. Arrange the rounds on ungreased baking sheets about 1 inch apart. Bake until golden brown, 12 to 15 minutes. Remove from the oven and serve hot or warm.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).