Parmesan Chive Biscuits Recipes

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CHIVE BISCUITS



Chive Biscuits image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 biscuits

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or fresh parsley leaves
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
  • Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
  • Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

PARMESAN SHORTBREAD BISCUITS



Parmesan Shortbread Biscuits image

These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.

Provided by Nagi | RecipeTin Eats

Categories     Savoury Biscuits

Time 25m

Number Of Ingredients 4

3.5 oz / 100g salted butter (, chopped (Note 1))
3.5 oz / 100g parmesan cheese (, grated (Note 2))
3.3 oz / 95g plain flour
1 tbsp rosemary leaves (, roughly chopped (or 2 1/2 tsp dried rosemary))

Steps:

  • Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
  • Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
  • If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
  • Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
  • Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
  • Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
  • Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
  • Place the biscuits onto the baking tray at least 2cm / 1" apart.
  • Bake biscuits for 12 minutes or until light golden.
  • Stand on trays for 5 minutes then transfer to a wire rack to cool.

Nutrition Facts : ServingSize 10 g, Calories 46 kcal, Carbohydrate 2.5 g, Protein 1.4 g, Fat 3.4 g, SaturatedFat 2.2 g, Cholesterol 10 mg, Sodium 50 mg

RED POTATO PARMESAN AND CHIVE DROP BISCUITS #RSC



Red Potato Parmesan and Chive Drop Biscuits #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Savory Dinner Biscuits, loaded with favor and made with a hint of sweetness. The recipe is an original creation using Hidden Valley Original Ranch Seasoning Mix, red potatoes, Parmesan cheese, Greek yogurt and dried chives.

Provided by Jean G

Categories     Weeknight

Time 40m

Yield 12 biscuits, 6-12 serving(s)

Number Of Ingredients 10

1 lb red potatoes, cut into 1/2-inch cubes (about 2 medium)
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
5 tablespoons grated parmesan cheese, divided
4 tablespoons dried chives, divided
2 eggs
1/3 cup vegetable oil
1/4 cup plain Greek yogurt

Steps:

  • Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
  • Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
  • In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
  • In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
  • Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.

CHEDDAR BISCUITS WITH CHIVE BUTTER



Cheddar Biscuits with Chive Butter image

Chives are the first herb to come up in the spring, and their delicate flavor pairs well with these biscuits. A little bit of Parmesan cheese makes the flavor of Cheddar cheese really pop; try it next time you make mac and cheese!

Provided by RuthE

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 12

¼ cup butter, softened
3 tablespoons chopped fresh chives
¼ teaspoon cayenne pepper
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold butter
1 ¼ cups shredded extra-sharp Cheddar cheese
¼ cup grated Parmesan cheese
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened.
  • Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg.
  • Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 17.7 g, Cholesterol 55.7 mg, Fat 14.6 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 8.7 g, Sodium 378.2 mg, Sugar 1.1 g

CHEESE-AND-CHIVE BISCUITS



Cheese-and-Chive Biscuits image

Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16

Number Of Ingredients 8

4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons baking powder
1 teaspoon baking soda
1 3/4 teaspoons fine salt
6 ounces sharp cheddar or Gruyere, grated (1 1/2 cups)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 1/2 cups cold buttermilk

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
  • Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 241 g, Fat 13 g, Fiber 1 g, Protein 7 g, SaturatedFat 8 g

PARMESAN & CHIVE BISCUITS



Parmesan & Chive Biscuits image

"I'm an emergency room doctor, and in my free time, I love to create new recipes like this one," says Sonali Ruder of New York, New York. "I hope you enjoy these tender, flaky biscuits as much as my husband and I do!"

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 10

1/4 cup 2% milk
3 tablespoons beaten egg, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons cold butter, cubed
2 tablespoons minced chives
1 teaspoon water
1 tablespoon shredded Parmesan cheese

Steps:

  • In a small bowl, combine milk and 2 tablespoons egg; set aside. In another bowl, combine the flour, baking powder, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in milk mixture just until moistened. Stir in chives. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Combine remaining egg and water; brush over biscuits. Sprinkle with cheese. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts :

EASY PARMESAN CHIVE DROP BISCUITS



Easy Parmesan Chive Drop Biscuits image

I had some fresh chives left over that I wanted to use, and just threw this together. I was pleasantly surprised by the result, these little biscuits are very moist and flavorful. I made mine with fresh chives, but I'm fairly certain that the dried ones would be just as good. They would be good with a variety of main dishes, but I've been eating them as a snack. They're good with butter, but better with a dab of mayo.

Provided by Bayoaksprincess

Categories     Breads

Time 15m

Yield 12-18 biscuits, 12-18 serving(s)

Number Of Ingredients 5

2 1/4 cups Bisquick
2/3 cup 2% low-fat milk
1 tablespoon chives, chopped
1/4 cup parmesan cheese, shredded
1/4 cup mayonnaise

Steps:

  • Mix all ingredients in a medium sized bowl.
  • Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
  • Bake at 450 degrees for 8 to 10 minutes.

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