Amazing Parmesan Chive Biscuits

Ingredients

• 3/4 cup European Style Butter (cubed and chilled; pure butterfat for flaky layers)
• 1 cup Parmesan Cheese (freshly grated)
• 4 cup All-Purpose Flour (sifted)
• 1 tablespoon Granulated Sugar (balances savory flavors)
• 1 tablespoon Baking Powder (leavening agent)
• 1.5 teaspoon Kosher Salt (adjust to taste)
• 1 teaspoon White Pepper (optional; can use black or pink pepper)
• 0.25 teaspoon Baking Soda (reacts with buttermilk for lift)
• 0.25 cup Fresh Chives (minced; can substitute scallions)
• 1.5 cup Ice Cold Buttermilk (kept chilled for best rise)
• 2 tablespoon Melted Butter (for brushing biscuits before and after bake)
• 1 teaspoon Flaked Sea Salt (optional garnish for crunch)

Instructions

1. Cube and Freeze Butter

   Cube 3/4 cup European style butter, place in a single layer on a plate and freeze for 10 minutes.

   Time: PT10M

2. Grate Parmesan

   Finely grate 1 cup Parmesan cheese using a microplane or box grater.

   Time: PT2M

3. Combine Dry Ingredients

   In a large mixing bowl add 4 cups flour, 1 tbsp sugar, 1 tbsp baking powder, 1.5 tsp kosher salt, 1 tsp white pepper, and 1/4 tsp baking soda. Whisk briefly to distribute.

   Time: PT5M

4. Add Parmesan to Dry Mix

   Stir the grated Parmesan into the dry mixture until evenly coated.

   Time: PT2M

5. Incorporate Butter

   Using your hands (or a pastry cutter), cut the frozen butter cubes into the flour mixture until pea‑size pieces are visible, ranging from tiny crumbs to almond‑size chunks.

   Time: PT5M

6. Mince Chives

   Finely mince fresh chives to make about 1/4 cup and fold into the dough mixture.

   Time: PT2M

7. Add Buttermilk

   Pour 1.5 cups ice‑cold buttermilk over the mixture and gently fold with a spatula until just combined; the dough will be shaggy and slightly wet.

   Time: PT3M

8. Fold and Layer

   Turn the dough onto a lightly floured surface, pat into a 1‑inch thick square, then fold the top third over the middle, and the bottom third over the top (like a book). Rotate 90°, pat again, and repeat the fold‑stack‑pat process three more times for a total of four folds.

   Time: PT10M

9. Chill Dough

   Place the folded dough back on the Silpat, cover loosely, and chill in the freezer for 10 minutes (or at least 30 minutes in the fridge).

   Time: PT10M

10. Preheat Oven

    Preheat the oven to 425°F (220°C).

    Time: PT5M

    Temperature: 425°F

11. Cut Biscuits

    On the chilled dough, lightly flour a round biscuit cutter (3‑3.5 inches) and cut biscuits, re‑rolling scraps as needed to maximize yield.

    Time: PT5M

12. Brush with Butter and Salt

    Place biscuits on a parchment‑lined baking sheet, brush tops with melted butter, and optionally sprinkle with flaked sea salt.

    Time: PT2M

13. Bake Biscuits

    Bake for 18‑20 minutes, until the tops are golden brown and the biscuits have puffed fully.

    Time: PT20M

    Temperature: 425°F

14. Finish with Butter

    Remove from oven and immediately brush the hot biscuits with a little more melted butter for extra richness.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

34 g

Fat

12.5 g

Fiber

1 g