For the best results, ensure that your sour cream and milk are very cold. This will help to create a tender, flaky biscuit. Feel free to experiment with different herbs and cheeses. Garlic powder, rosemary, cheddar, or Gruyere would all be delicious additions. These biscuits are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
Parmesan Chive Biscuits
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS25
Elevate your bread basket with these irresistible Parmesan Chive Biscuits. Airy, cheesy, and boasting a delicate herbaceousness, these biscuits are the perfect accompaniment to a hearty dinner or a delightful brunch centerpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol23 mg
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Fiber1 g
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Protein5 g
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Saturated Fat5 g
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Sodium434 mg
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Sugar1 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together the flour, Parmesan cheese, chives, baking powder, salt, baking soda, and black pepper until well combined. (3 minutes)
03
Step
5 mins
Add the cold sour cream to the dry ingredients. Use a pastry cutter or your fingertips to cut the sour cream into the flour mixture until it resembles coarse crumbs. (5 minutes)
04
Step
2 mins
Pour in the cold milk and gently fold until the dough just comes together. Be careful not to overmix. (2 minutes)
05
Step
5 mins
Using a 1/4 cup cookie scoop or spoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart. (5 minutes)
06
Step
15 mins
Bake in the preheated oven for 15 minutes, or until the biscuits are puffed up and lightly golden. (15 minutes)
07
Step
7 mins
Remove from the oven and brush the tops of the biscuits with the melted butter. Return to the oven and bake for an additional 5-7 minutes, or until the biscuits are a deep golden brown. (7 minutes)
08
StepLet the biscuits cool slightly on the baking sheet before serving. Enjoy warm!
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RECIPE REVIEWS
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Please Rate
Kirstin Bauch
Jun 29, 2025These biscuits are absolutely divine! The chives add such a lovely freshness.
Karli Marquardt
Jun 22, 2025Be careful not to overmix the dough! That’s key to getting light and fluffy biscuits.
Raphael Spinka
May 27, 2025I used Greek yogurt instead of sour cream and they turned out great!
Jermaine Marquardt
May 20, 2025I added a pinch of garlic powder to the dry ingredients, and it took these biscuits to the next level!
Colton Farrell
May 19, 2025These are perfect with a bowl of chili on a cold night!
Russ Hartmann
May 10, 2025I love how versatile these are. They're good with everything!
Mylene Gerlach
Apr 30, 2025My family devoured these! Will definitely be making them again.
Dariana Becker
Apr 16, 2025So easy to make, and they taste like they came from a fancy bakery!
Jerry Rodriguez
Apr 15, 2025Freezes well! I baked them, cooled them completely, and then froze them. A quick warm-up in the oven and they were just as good as fresh.
Hobart Kertzmann
Mar 25, 2025Next time I'll try adding some crumbled bacon to the dough, yum!