These Herbed Buttermilk Biscuits are tender and buttery with a bright lift from fresh herbs. This flavorful twist on a classic biscuit is hard to resist.
This Buttermilk Biscuit Recipe yields the ideal flaky texture, and the savory herb blend makes them perfect alongside chili, stews, or any comfort food.
Why You Must Make
- If you love flaky biscuits, this version is a standout.
- Fresh herbs provide a subtle, savory twist without overpowering the biscuit.
- Herbs are a great way to boost flavor while keeping dishes lighter—add basil to tomatoes, thyme to grilled vegetables, or tuck sage under roasted poultry skin.
- These biscuits are especially good with soup, chili, or any hearty bowl of comfort food.
I tend to be forgetful when it comes to my herb garden, but when the plants are thriving it’s fun to snip a few fragrant stems and fold them into biscuit dough. For this batch I used a simple folding technique that layers the dough for extra flakiness, then baked up warm, buttery biscuits that pair with almost anything.
Recipe Tips
- Laminating is a technique similar to puff pastry: folding layers of dough and fat creates flaky layers. For these biscuits, a single fold — folding the dough into thirds — gives a noticeable lift without the multiple turns used in puff pastry.
- Work cold butter and shortening into the flour until you have small, flat pieces of fat; these pieces create steam pockets that make the biscuits flaky. You can do this by hand with a pastry blender or pulses in a food processor.
- After the initial mix, fold the dough into thirds once and gently roll to thickness before cutting. Overworking the dough will melt the butter and reduce flakiness.
- Adjust the herbs and cheese to taste. The recipe shown has a subtle herb profile that complements many dishes, but feel free to make the flavor more pronounced with bolder herb choices or added cheddar.
Frequently Asked Questions
Buttermilk adds richness, moisture, and tenderness. Its acidity helps relax gluten strands, producing a softer, more tender crumb.
Check your baking powder—if it’s past its prime it won’t produce reliable lift. Test by adding a spoonful to very hot water; active baking powder should bubble vigorously.
Hard biscuits usually result from overworking the dough. Stop mixing once the dough comes together and you can still see small pieces of butter; those pieces are essential for flakiness.
Store biscuits at room temperature in an airtight container for 1–2 days. After that, move them to the refrigerator for up to one week.
You Will Also Like:
- Herbed Skillet Cornbread
- Pesto Bread
- Cheddar Cheese Biscuits
- Buttermilk Goat Cheese Biscuits
- Best Bread Recipes collection
Stay connected on social media and tag the recipe when you try it. If you enjoy the biscuits, consider leaving a rating on the recipe card.
Herbed Buttermilk Biscuits
15 minutes
15 minutes
30 minutes
8 servings
Tender, flaky biscuits enhanced with buttermilk and fresh herbs.
Ingredients
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon finely chopped fresh parsley or chives
- 1 tablespoon finely chopped sage
- 12 tablespoons cold butter, cut into small pieces
- 1½ cups cold buttermilk
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 450° F (230° C).
- In a food processor, combine flour, baking powder, baking soda, salt, and herbs. Pulse 2–3 times to blend. Scatter the cold butter over the dry ingredients and pulse 5–6 times, until the mixture resembles a coarse meal. Do not overmix. Add the buttermilk and pulse just until the dough begins to come together.
- Alternatively, cut the butter in by hand with a pastry blender or your fingertips, leaving small, flat pieces of butter visible.
- Turn the dough onto a lightly floured surface and shape it into a rectangle about ¾ inch thick. Fold one-third of the dough toward the center, then fold the other side over to form a three-layer piece. Gently roll to a thickness of about ¾–1 inch.
- Use a 3-inch round cutter to cut biscuits and place them on a parchment-lined baking sheet.
- Gather scraps, press together lightly, and continue cutting until all the dough is used. Avoid overworking the dough.
- Bake 12–15 minutes or until golden brown. Brush the tops with melted butter before serving.
Notes
Use any fresh herbs you enjoy; basil is a delicious alternative. Adjust amounts to taste.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 414
Total Fat: 21g
Saturated Fat: 13g
Trans Fat: 1g
Unsaturated Fat: 6g
Cholesterol: 54mg
Sodium: 790mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 1g
Protein: 7g
Nutrition figures are estimates and may vary based on ingredients and portion sizes. For the most accurate results, calculate nutrition using the specific brands and quantities you use.
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment or share a photo if you try the recipe.