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Scallion & Chive Biscuits

  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 min
  • Yield: 6 biscuits
Created by Queer Eye's food & wine expert, Antoni Porowski, for our 2022 Summer Solstice Farm to Table Dinner!


1 1/4 cups Simple Mills All-Purpose Baking Mix
1/2 teaspoon kosher salt
3 big grinds of black pepper
4 tablespoons cold unsalted butter, cubed
1 egg
2 tablespoons buttermilk
2 scallions, sliced 1/4 inch thick 
3 tablespoons thinly sliced chives


PREHEAT oven to 400 degrees
COMBINE dry mix, salt and pepper in a medium bowl. Add cold cubed butter, and using a pastry cutter or your fingers, incorporate butter until the pieces are the size of lentils. If the mixture gets too warm and the butter starts to melt, put the bowl in the fridge for 10 minutes. 
IN a measuring cup, whisk egg and buttermilk until thoroughly combined, then add the chopped herbs. 
MAKE a well in the center of the dry mix, and pour in the liquid. Using a fork, gently mix until it forms a soft and sticky dough. If the dough seems too dry, you can add another tablespoon of buttermilk.
CHILL dough in the refrigerator for 10 minutes.
USING a small cookie scoop or a spoon, drop 2 tablespoons of dough, evenly spaced with a couple inches in between them, onto a parchment lined baking sheet. Brush with olive oil and sprinkle with flaky salt.
BAKE 12-15 minutes. Let cool on wire rack slightly, then serve.