Chive Biscuits

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These really are more like scones than biscuits since they are made with butter. Real biscuits are made with shortening or if you really want to get serious about it - lard. That's what makes them flaky and helps them rise. These are tasty enough, just not biscuits.

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This is my go-to biscuit recipe that never fails me. The method is simple, ingredients are always handy, and the variations are endless. Cheers to Ina once again for something that is elegant, easy AND delicious.

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This is a basic biscuit recipe in contrast to one containing buttermilk. The chives add a subtle flavor that prefectly complemented the main dish with which I served them. As other reviewers noted, one can add cheese and other herbs for a stronger flavor. The biscuit would also be very good without the chives and served with butter and honey, or better yet, do a search for Paula Deen's honey butter recipe.
There's no need to use that horrible, artificial tasting dough-in-a-can biscuits.
The biscuits rise nice and high and the inside is moist and tender. If you have a problem with these not rising, check your baking powder. It should be fresh. (Throw out that can you bought when Nixon was president!!! ;-

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I thought these were easy and tasted delicious! Great for a week night meal!

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The best biscuit I've ever tasted

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I thought these were a bit bland with just the chives. I had some dough left so the second night I added shredded monterey jack and cheddar cheese. It had more zing. They are not puffy biscuits but flat. I usually like Ina's recipes but not wild about this one.

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This is a very good recipe. I did not have any half and half so I used 1 per cent milk, and also green onions instead of chives. I will make this recipe again and again.

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I made these last night to go with the Lentil Sausage Soup (featured in the same episode. I wasn't paying attention and didn't add enough baking powder, so mine didn't rise very high. I also cut them into 9 squares with a knife instead of using a biscuit cutter. And I added 1/2 c. parmesan cheese. And guess what? They were still delicious! My husband ate two before dinner was even ready and my dogs whined and begged for them. I'm eating the last one with my lunch today and it's still yummy! I can see many ways to change up this recipe... rosemary, cheddar, plain... it'll be good regardless!

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These were very good biscuits. They will make a good addition to a mild soup or a fancy luncheon. By forming the dough into a rectangle and cutting them into squares, I eliminated any leftover scraps. These biscuits were still good at room temperature. I'm looking forward to trying them with a peach or apricot jam.

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I could not find chives in any of my local markets... Not sure why. Regardless, I made them with parmesean cheeese instead and found them to be quite tasty. I would highly reccomend.