Use clean scissors or garden snips to cut the chive blossom stems near the base of the plant.

Do not use the tough blossom stems in the recipe. They are fibrous and not pleasant to eat.

Shake the blossoms gently outside to remove any dirt or insects. Rinse the blossoms briefly in cool water. Spread them on a clean towel or paper towel and let them dry completely.

Pull or snip the small purple florets from the flower heads and discard the tough stems and any firm green pieces at the base of the blossoms.

In a small bowl, combine the flaky sea salt and chive blossom petals.

Spread the salt mixture onto a sheet pan or plate in an even layer. Let it dry at room temperature for 24 hours, stirring once or twice.

Transfer the dried chive blossom salt to an airtight jar. Store in a cool pantry for up to 3 months.

Place the softened butter in a small bowl.

Add the chive blossom petals, chopped chives, and chive blossom salt.

Mix with a wooden spoon or spatula until evenly combined.

Transfer to an airtight container and refrigerate for up to 2 weeks. Let the butter soften slightly before serving.

Line a sheet pan with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

Add the cold grated or cubed butter to the flour mixture.

Use your fingers to snap and rub the butter into the flour until the mixture has flat, crumbly pieces of butter throughout. You want visible pieces of butter, not a perfectly sandy mixture.

Add the chive blossom petals and chopped chives and toss gently to distribute.

Pour the cold buttermilk evenly over the flour mixture.

Use a fork or spatula to mix until a rough, shaggy dough forms. There should be only a small amount of dry flour left at the bottom of the bowl. If the dough seems very dry, add a little more cold buttermilk, 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface.

Use your hands to gently bring the dough together without kneading.

Roll the dough into a thin square.

Cut the dough into 4 equal pieces and stack the pieces on top of each other.

Roll the stack back out into a thin square.

Repeat the cutting, stacking, and rolling process 2 more times.

Roll the dough to about 1 inch thick.

Use a sharp knife to cut square biscuits, or use a biscuit cutter to cut round biscuits. If using a biscuit cutter, press straight down without twisting.

Gather scraps gently and cut out as many biscuits as possible.

Place the biscuits on the prepared sheet pan.

Freeze the biscuits for 15 minutes while you preheat the oven to 450°F.

In a small bowl, whisk together the egg and water for the egg wash, if using.

Brush the tops of the chilled biscuits with egg wash.

Bake for 15 to 18 minutes, or until the biscuits are puffed, golden brown, and baked through.

Brush the warm biscuits with melted butter, if desired.

Sprinkle with chive blossom salt and serve warm with chive blossom butter.