Very nice biscuits. I thought it was going to be too heavy on the chives, so I went a tad lighter and could hardly taste chives. My dough was very sticky and hard to work with (I estimated 130g per cup of flour instead of using a measuring cup). So I did as another reviewer said and cut it into rectangles -- sort of, I couldn't really get the dough to cooperate and make a nice rectangle to cut up. Still, flavor and texture were good.
I also recently made these to use up some leftover buttermilk and was really surprised by how good they turned out to be. Definitely better than other biscuit recipes I've tried. Went well with CL's Italian Sausage Soup which was also a great recipe.
These are fabulous biscuits--so flaky and flavorful! I used finely chopped green onion tops in place of chives and mixed the butter in with the food processor (using the pulse button). Instead of cutting the dough into rounds, I made a rectangle and sliced it into 12 smaller rectangles. These were crusty but not chewy, with a tender flaky interior.
I recently made these biscuits as a way to use up leftover buttermilk, and was impressed by how delicious they turned out. The fresh chives added a nice flavor accent to the flaky biscuits. I whipped up some chive compound butter (4 Tbsp room-temp butter + 1/2 tsp lemon juice + 1 Tbsp finely chopped fresh chives - mix all then chill) to smear on top of the warm biscuits, and it was the perfect accompaniment.