--- title: "Ina Garten's Chive Biscuits Recipe for Thanksgiving" url: https://newscentral.site/ina-garten-s-chive-biscuits-recipe-for-thanksgiving/ language: en publisher: "News Central Site" section: "Business" published: 2026-11-09T16:08:03.000Z updated: 2026-11-09T18:29:22.417Z id: 4d77c019-54f7-41fb-856c-8a17563209c2 source: "Business Insider https://www.businessinsider.com/ina-garten-chive-biscuits-recipe-2026-11" attribution: "Link to https://newscentral.site/ina-garten-s-chive-biscuits-recipe-for-thanksgiving/ and name News Central Site when you quote or summarize this story." --- # Ina Garten's Chive Biscuits Recipe for Thanksgiving A novice baker attempted Ina Garten's tried-and-true recipe for chive biscuits from scratch, finding the process surprisingly easy. A novice baker's quest for the perfect Thanksgiving biscuits led me to Ina Garten's tried-and-true recipe. With her guidance, I attempted to make chive biscuits from scratch, a task that seemed daunting but ultimately proved surprisingly easy. Garten's recipe is remarkably straightforward and requires minimal ingredients, which made it an attractive choice for a beginner like myself. A batch of eight chive biscuits can be made with just 2 cups of all-purpose flour, half-and-half, cold unsalted butter, baking powder, kosher salt, sugar, egg, and chopped fresh chives or parsley. The recipe's brevity was a welcome respite from more complex baking tasks, and I found the process to be remarkably quick. Preheating the oven to 400 degrees Fahrenheit set the stage for mixing the dry ingredients first, which included flour, baking powder, salt, and sugar. Garten's chive biscuits are renowned for their buttery, light, and fluffy texture, qualities that seemed like a tall order for a novice baker. With a limited number of ingredients and steps involved, I was eager to see if her recipe would deliver on its promise of ease and quality. As I began preparing the dough, I couldn't help but think about Garten's reputation as the go-to chef for Thanksgiving cooking. Her recipes are often cited as perfect for special occasions, and it seemed like making chive biscuits from scratch using her recipe was a great way to put that claim to the test. I added the dry ingredients - flour, baking powder, salt, and sugar - to the bowl of my electric mixer fitted with the paddle attachment. This initial step was straightforward, requiring minimal effort on my part. The dry ingredients were simply poured into the mixing bowl and left to await further processing. With all the dry components in place, I felt a sense of anticipation for what was to come. Next, I added the diced butter to the mixing bowl. As I began to mix on low speed, the butter started to break down and combine with the dry ingredients. The mixture began to resemble coarse crumbs, a sign that the butter was starting to integrate into the dough. With the mixer still on low, I added the half-and-half, watching as it incorporated smoothly into the mixture. The mixture needed only a brief stirring to ensure everything was just combined, according to Garten's instructions. This gentle approach helped maintain the delicate balance of ingredients and prevented over-working the dough. After this initial mixing step, I added the chopped chives, introducing their fresh flavor and aroma into the mix. With the addition of the chives, the mixture still needed some further processing. In line with Garten's advice to beat the mixture until it's just combined, I continued to mix for a short while longer. This brief kneading process helped bring the dough together, creating a cohesive mass that was ready in mere minutes. The ease and speed of this initial mixing and kneading surprised me, given my limited experience with making dough from scratch. Kneading is an essential step in developing the gluten that gives biscuits their structure and softness. I used the heels of my hands to push down on the dough and then push it outward as I kneaded. The process involves folding the dough in half towards myself and pushing it down and out again with the heels of my hands. To ensure the dough didn't become too sticky, I made sure to add flour whenever necessary during the kneading process. This helped me maintain a consistent texture throughout the dough. As I repeated the steps, I tried to knead the dough into a rectangle shape as instructed by Garten. While attempting to achieve a ¾-inch thickness, my kneading was somewhat uneven, resulting in some biscuits being slightly thinner than others. However, keeping the dough on the thicker side is recommended for fluffier biscuits. This is an important consideration when shaping the biscuits before baking. Once I had shaped all the biscuits, I moved on to preparing the egg wash. Mixing one egg with one tablespoon of water created a ready-to-use mixture that helped give the biscuits their golden-brown color. The egg wash was applied evenly to each biscuit before they were placed in the preheated oven. Before throwing the pan into the oven, I made sure to brush each biscuit with the egg wash, which plays a crucial role in achieving the desired color and texture of the biscuits. The biscuits were done to perfection in just 22 minutes, following Ina Garten's recommended baking time. Garten advises that the biscuits are ready when their tops are golden brown and the insides are firm, a clear indicator of their doneness. The chive biscuits turned out beautifully, with a lovely golden hue and a satisfying crunch on top that gave way to a buttery and fluffy interior. The combination of saltiness from the ingredients and the pop of color from the chives made for a delightful flavor experience. --- Source: [Business Insider](https://www.businessinsider.com/ina-garten-chive-biscuits-recipe-2026-11) Published by News Central Site: https://newscentral.site/ina-garten-s-chive-biscuits-recipe-for-thanksgiving/