Pepper and Chive Biscuits Recipe

Prep Time: 15 mins Total Time: 45 mins Servings: 8 biscuits 

These biscuits have it all. They are buttery, tender, and flaky with a subtle onion flavor coming from the generous amount of chives that pairs nicely with the mild peppery notes. A subtle tang comes from the buttermilk in the dough and when all of these components come together, these biscuits are reminiscent of sour cream and onion chips (or dip!). What’s not to love?

These light, yet crispy-on-the-edges biscuits have an irresistible savoriness to them. If you’re hosting, this recipe can be easily doubled to make 16 biscuits. Serve with softened butter or cream cheese for slathering.

A chef’s knife works just fine to cut and stack the biscuits, but if you have a bench scraper this is a great recipe to use it for. The bench scraper will make cutting and lifting the dough during the stacking process easier.


  • 2 1/2 cups all purpose flour, plus more for work surface
  • 1/2 cup finely chopped fresh chives
  • 2 tsp baking powder
  • 1 1/2 tsp granulated sugar
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper, plus more for topping
  • 1/4 tsp baking soda
  • 1 stick unsalted butter (1/2 cup), cut into 1/2-inch pieces and chilled
  • 1 cup chilled whole buttermilk, plus more for brushing biscuits


  1. Whisk flour, chives, baking powder, sugar, salt, pepper, and baking soda in a medium bowl.

  2. Rub and pinch butter into flour mixture until mixture resembles coarse crumbs with pea-size pieces of butter. Gradually stir in buttermilk. Knead a few times until a shaggy dough forms.

  3. Transfer dough to a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle (about 3/4 inch thick). Cut crosswise and lengthwise to form 4 evenly sized smaller rectangles. Stack rectangles on top of each other and pat them down into a 3/4-inch-thick rectangle again. Repeat process 1 more time. Cut dough into 8 (about 2 1/2-by-3-inch) biscuits. Place on a baking sheet lined with parchment paper, spaced evenly apart.

  4. Brush tops with buttermilk and sprinkle with pepper. Freeze biscuits, uncovered, for 15 minutes. Meanwhile, preheat oven to 425°F.

  5. Bake biscuits until golden brown, 16 to 18 minutes. Serve warm.

Nutrition Facts (per serving)

268 Calories
13g Fat
33g Carbs
5g Protein

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Nutrition Facts
Servings Per Recipe8
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 34mg 11%
Sodium 432mg 19%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 5g
Vitamin C 2mg 9%
Calcium 116mg 9%
Iron 2mg 11%
Potassium 100mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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