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Chive Biscuits

Chive Biscuits

Not sure if this happens only in my house, but Hubby really wants certain things exactly the way he grew up with them. His mother always served dinner rolls with Thanksgiving dinner. I want biscuits.

In marriage, compromise is everything. I will buy him his dinner rolls, since that’s what his mom did anyway, and I’ll bake my biscuits. This year, I’ll add chives to the biscuits. Hubby hates chives. But I can go wild: he’s not eating them anyway. 

Biscuits with chives for me, dinner rolls for Hubby and the kids. (Ever notice that baked goods with green things are more suited to the adult palate?) I know my mom-in-law will try them and she will love them because that’s how good a mom-in-law she is. As far as she’s concerned, everything I make is delicious, and it doesn’t matter that I’ve deviated from her tradition. Now if I could only get Hubby on board…

Enjoy these savory biscuits anytime. They are non dairy so they can be served with a meat meal, they taste so good along side a hearty beef stew. You can also eat them at breakfast with eggs or smoked salmon. They are truly versatile.

  • Duration
  • Cook Time
  • Prep Time
  • 8 biscuitsServings


  • 1 cup plain soy milk or coconut milk
  • 1 tablespoon white wine vinegar
  • 2 cup all-purpose flour
  • 4 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 4 tablespoon vegetable shortening
  • 2 tablespoon chopped chives


1. Preheat oven to 450° F.

2. In a small bowl, combine soy milk and vinegar and stir. Let sit 5 minutes or until lumpy.

3. In a large bowl, combine flour, baking powder, salt and stir.  Using your fingertips, rub shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)  Stir in soy milk mixture and chives – dough will be sticky.

4. Turn dough out onto a floured board. Flatten to 1-inch thick, constantly flouring hands and dough if too sticky. Using a 2 ½-inch round cookie cutter, cut biscuits from dough and transfer to a greased sheet pan. Re-roll dough scraps and continue cutting until all the dough is used.

5. Bake 12 minutes or until golden brown and puffy. Serve warm.