Description
Soft, flaky, and infused with fresh herbs, these buttermilk biscuits bring a savory twist to a classic comfort food. Perfect alongside soups, salads, or enjoyed warm with butter!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon fresh herbs (thyme, rosemary, or parsley), finely chopped
- 1 cup buttermilk
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until it resembles coarse crumbs.
- Stir in chopped fresh herbs.
- Make a well in the center and pour in buttermilk. Stir gently until dough just comes together.
- Turn dough onto a lightly floured surface and knead gently a few times.
- Pat dough into a rectangle about 1-inch thick. Cut out biscuits with a floured cutter or sharp knife.
- Place biscuits on prepared baking sheet about 2 inches apart.
- Bake for 12–15 minutes until golden brown on top.
- Cool slightly on a wire rack before serving warm.
Notes
- For an extra golden finish, brush the tops with melted butter before or after baking.
- Keep the butter and buttermilk very cold to help create flakier layers.
- Leftover biscuits can be reheated briefly in the oven to refresh their texture.
- Prep Time: 15 mins
- Cook Time: 12–15 mins
- Category: Bread / Side
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 22 mg
Keywords: buttermilk biscuits, herb biscuits, savory baking, easy biscuit recipe