These Easy Flaky Herb Biscuits are the perfect simple biscuit recipe for breakfast or brunch. Full of fresh summer herbs. Vegetarian.
… Actually, you know what? Don’t answer that.
Biscuit love is such a special kind of love, friends. The layers of flaky, buttery, carb-tastic-ness just speak to my souuuuuuul.
Also, biscuits = vehicle for tasty jams and honeys and butters and the occaaaaaasional (ok, or the not-so-occasional) over-the-top eggs benedict.
Plus, let’s be real, we had to balance out those healthy lettuce wraps from Tuesday.
Were they tasty? Yes.
Would they be more tasty if they were served with a side of these easy herb biscuits? Also yes.
These biscuits feel like summer to me. My little basil plant is kicking into high gear thanks to all of this sunshiiiiiiiine, and when (ok…if) I get my ish together enough to finish planting the rest of my herb garden (“garden” = three little pots I put on the concrete slab outside our apartment) these babies will be on REPEAT for as long as it’s cool enough to turn on my oven and bake.
Although then when it’s too warm outside to bake, I’ll probably keep making them anyway. Hashtag WORTH IT.
Easy Herb Biscuits
Easy, flaky, delicious herb biscuits!
- Prep Time: 10 min
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: Makes 10-12 biscuits
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/4 cup chopped assorted fresh herbs (see recipe notes below)
- 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
- 1 cup milk (I used 1%)
- Heat oven to 450 degrees Fahrenheit.
- In a large mixing bowl, stir together flour, baking powder, baking soda, salt, and chopped fresh herbs.
- Add cold cubed butter and cut it into the flour mixture, using either your hands or a pastry cutter, until the mixture is coarse and resembles cornmeal. Be sure to work quickly to the butter stays cold.
- Add milk to flour mixture and stir to combine. The dough shouldn’t be completely smooth – we want lots of butter pieces in there so the biscuits will be nice and flaky.
- Turn dough out onto a floured cutting board. If the dough is too sticky, gently fold a tablespoon or two of flour into it until it’s easier to work with.
- Fold the dough over on itself a few times (I like to fold it in half, gently pat it out a bit, and fold it in half again). This gives you lots of layers for maximum flakiness.
- Pat dough to roughly 2/3″ thick and cut biscuit rounds with a 2″ biscuit cutter.
- Line a baking sheet with a nonstick baking mat and bake at 450 degrees F for 12-15 minutes until biscuits are lightly browned and cooked through. Serve immediately.
Use any fresh herbs you like in this recipe! I like to use a mix of chives, fresh thyme leaves, parsley, basil, and parsley. Chop up a small handful of whatever you have on hand and combine the chopped fresh herbs until you have approximately 1/4 cup in total. You can definitely eyeball the herbs in this recipe – it’s fine if you don’t have quite 1/4 cup of fresh herbs, and it’s fine if you want to pump up the flavor and add even more.
The key to great biscuits is to work quickly and keep the ingredients as cold as you can. Touch the dough as little as possible and don’t let it sit out – you don’t want the butter to melt until the dough is IN the oven (that’s what gives you those amazing flaky layers!)
If you want to use dried herbs (as opposed to fresh herbs), cut the amount of herbs in this recipe and use just 1-2 Tablespoons of dried herbs in total. Dried herbs can be much more potent than fresh herbs, so you’ll taste them a lot more in the final biscuits. If I’m using dried herbs, I reach for thyme and rosemary for a deep, earthy flavor.
Add a few turns of fresh ground black pepper to the dry ingredients for an extra bite to these biscuits.
Add a handful of grated parmesan or shredded cheddar cheese to this recipe for cheese herb biscuits. You may need to add an extra splash of milk if you do this – just keep an eye on the dough and use your best judgment to get it to the right consistency.
I use kosher salt in this recipe because it’s what I keep in my kitchen. Substitute 1/2 tsp. of regular iodized table salt if you don’t have kosher salt.
Use buttermilk in place of the milk if you like. I never have buttermilk on hand, which is why I rarely use it in biscuit recipes. You could also make your own buttermilk by stirring 1 Tbsp. of apple cider vinegar into 1 cup of milk.