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    Home » Recipes » Biscuit Recipes

    Easy Herb Biscuits (Video)

    Published: Jun 1, 2017 · Modified: Feb 10, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

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    These easy, flaky Herb Biscuits are a perfect savory biscuit recipe for breakfast or brunch. Vegetarian.

    Two herbed biscuits stacked on top of each other on a wire cooling rack. this recipe

    Homemade biscuits! LET'S DO IT.

    These easy, savory herbed biscuits are made from scratch with just a few fridge and pantry staples.

    They're made without buttermilk to keep things ultra-simple (although you can definitely use it if you have it!) and the herbs here are very forgiving. Use whatever you have on hand!

    All you need:

    • Flour
    • Salt
    • Baking Soda
    • Baking Powder (Make sure you use an aluminum-free version!)
    • Fresh (or dried!) herbs
    • Cold butter
    • Milk
    Mixing biscuit ingredients together in a large glass mixing bowl.

    Which herbs to use in biscuits

    Just about any herb goes with biscuits! Use what you have on hand and feel free to add extra herbs for a stronger flavor.

    Use bright herbs like parsley and chives for a spring/summer vibe, or add some depth with herbs like rosemary and thyme for a biscuit that feels more autumnal.

    Some of our favorite herb combinations in this biscuit recipe:

    • 70% Rosemary and 30% Thyme (bonus points: stir in a little bit of lemon zest, too!)
    • 100% Rosemary
    • 50% Chives and 50% Parsley (lemon zest is great here too!)
    • Equal parts Basil, Chives, and Parsley (lemon zest is great here too!)
    • 100% fresh Oregano
    • 100% fresh Tarragon
    • Equal parts Rosemary, Thyme, and Oregano

    How to substitute dried herbs for fresh herbs:

    If you're using entirely dried herbs, we recommend making your biscuits with rosemary and/or thyme as the star since their flavors when dry stay fairly close to their fresh flavor.

    In general, use about ⅓ as many dried herbs as you would fresh. In this recipe, we call for ⅓ cup of fresh herbs, so you'd want to use about 2 ½ Tablespoons of dried herbs in their place.

    Just-mixed biscuit dough on a black cutting board next to biscuit dough that has been rolled out into a square.

    No biscuit cutter? No worries!

    Use a drinking glass or small bowl instead of a biscuit cutter to cut biscuits into rounds, or form the biscuit dough into a square and cut it into 9 squares for square biscuits:

    Side by side photos of nine square herb biscuits - one photo before the biscuits are baked, and one after they are baked.

    Serve these biscuits as-is with a bit of butter and honey, or use them as the base for an herbed biscuits and gravy.

    They're also great alongside a summery roasted tomato soup, with a quick batch of smoked salmon scrambled eggs, or as the base for an easy eggs benedict!

    Herbed biscuit on a baking sheet lined with white parchment paper.

    VIDEO: HOW TO MAKE HERB BISCUITS

      Print
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    Two biscuits stacked on top of each other on a wire cooling rack.

    Easy Herb Biscuits

    ★★★★★ 5 from 2 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 minutes
    • Yield: Makes 9-12 biscuits 1x
    • Category: Breakfast
    • Cuisine: American
    • Diet: Vegetarian
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    Description

    Savory herb biscuits perfect for breakfast or brunch. Use whatever herbs you have on hand!


    Ingredients

    Scale
    • 320 grams all purpose flour (2 ⅔ cups - see recipe notes)
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • ⅓ cup chopped fresh herbs (see recipe notes)
    • ½ cup COLD unsalted butter, cut into ½″ cubes
    • 1 cup milk

    Instructions

    1. Heat oven to 425 degrees Fahrenheit.
    2. In a large mixing bowl, stir together flour, baking powder, baking soda, salt, and herbs.
    3. Add cold cubed butter. Use your hands or a pastry cutter to cut it into the flour mixture until mixture is coarse and has small butter pieces throughout. Work quickly so the butter stays cold!
    4. Add milk and stir until just combined. The dough will be shaggy, but not too sticky, and won’t all hold together yet - that’s fine!
    5. Turn dough out onto a lightly floured cutting board. If the dough is too sticky, gently fold in some extra flour a Tablespoon or two at a time.
    6. 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. 
    7. Pat dough to roughly 1-inch thick and cut biscuit rounds with a 2-inch biscuit cutter.
    8. Place biscuit rounds on a sheet pan lined with a nonstick baking mat. Bake at 425 degrees F for 10-15 minutes until biscuits are lightly browned. Serve immediately.

    Notes

    How to measure flour. Measuring flour by volume (with cups) is notoriously unreliable: if you have a kitchen scale, please use it here to measure your flour in grams for best results! If you don’t have a kitchen scale, use a 1-cup measuring cup and measure your flour by scooping and leveling. Your biscuit dough should just come together when mixed and feel slightly crumbly - it won’t quite hold together until you pat it into shape. The dough shouldn’t be wet, but if it is too sticky when you go to shape your biscuits, you can always add more flour!

    No biscuit cutter? Turn a drinking glass or small bowl upside down and use it to cut out your biscuit rounds, or pat the biscuit dough into a large square and cut it into thirds top-to-bottom and then left-to-right to form 9 evenly-sized square biscuits.

    Additions and Substitutions. Use cold coconut oil in place of butter if you like. Swap the milk for buttermilk or coconut milk. Add a few turns of fresh ground black pepper, a handful of shredded cheese (parmesan, sharp cheddar, gruyere), or a Tablespoon of lemon zest to the dry ingredients for an extra flavor boost. Swap whole wheat flour for up to ½ cup (60 grams) of all purpose flour if you like. 

    Which herbs should I use? For the biscuits in these photos, we used a mix of equal parts thyme, chives, and parsley. Chop up a small handful of whatever you have on hand and combine the chopped fresh herbs until you have approximately ⅓ cup in total. You can definitely eyeball the herbs in this recipe – it’s fine if you don’t have quite ⅓ cup of fresh herbs, and it’s fine if you want to pump up the flavor and add even more! See the post above for our favorite herb combinations to use in this recipe.

    To use dried herbs instead of fresh, reduce the amount of herbs called for by ⅔. We call for ⅓ cup fresh herbs here: if you’re using dried herbs instead, use about 2 ½ Tablespoons. We recommend using rosemary and/or thyme as the star of any dried herb mixture since their flavor stays pretty consistent from fresh to dry!

    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!)

    Make sure you use an aluminum-free baking powder here. Bob’s Red Mill and Rumford both make good ones! If you’re using a baking powder with added aluminum, you may notice a slightly bitter or metallic taste in your baked goods. If you’re sensitive to the flavor of baking powder even with an aluminum-free brand, you can reduce the amount of baking powder in this recipe by 25-50% - just know that your biscuits won’t be as tall and the layers won’t be quite as flakey or pronounced. With reduced baking powder, it’s extra important to work quickly and fold the dough over on itself in a few light layers as you form your biscuits to keep as much of that flakiness as possible. Biscuits with less baking powder are much less forgiving, so technique becomes much more important - it will likely take some practice!

    Nutrition

    • Serving Size: 1 biscuits
    • Calories: 233
    • Sugar: 1.5 g
    • Sodium: 315.3 mg
    • Fat: 10.9 g
    • Carbohydrates: 29 g
    • Protein: 4.7 g
    • Cholesterol: 28.5 mg

    Keywords: savory, brunch

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    More Easy, Flaky Biscuit Recipes

    • Lemon Poppyseed Scones
    • Easy Sweet Potato Biscuits
    • Easy Pumpkin Biscuits (Video)
    • Easy Vegan Biscuits

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    1. Cathie Davis

      September 29, 2022 at 3:36 pm

      Love this recipe. It is very similar to a scone recipe minus cream and sour cream and egg. On the butter I always freeze the butter or shortening and then grate it and then just fold it into the flour mixture. All the pieces of butter are the same size and this is much easier than cutting the butter in with a pastry cutter

      Reply
      • Team Life As A Strawberry

        September 30, 2022 at 11:33 am

        We're so happy you love these herb biscuits! We use the frozen grated butter recipe when we make scones, which are a little more dense than biscuits and have a more crumbly texture. For biscuits, we like that small cubes of butter help to make layers you can peel apart one by one!

        Reply
    2. Ann

      September 23, 2022 at 12:48 am

      My husband and I enjoyed these biscuits with soup for dinner tonight. I used a mixture of fresh parsley, chives, thyme, oregano, and basil -- plus a shake of dried Italian herbs, lemon pepper, and a tablespoon of parmesan cheese. Yum!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        September 23, 2022 at 12:16 pm

        YAY! Sounds like a great flavor combination!

        Reply
    3. Christine

      June 03, 2022 at 9:53 am

      This is an excellent recipe! I was in a rush to get it into the oven (dealing with a mischievous cat,) so I just ended up shaping it into a round bread rather than cutting it into biscuits. I made it with fresh parsley and chives from the garden, and it is absolutely delicious as well as pretty!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        June 03, 2022 at 11:24 am

        We're SO happy you loved it!

        Reply
    4. Clarice Shaw

      May 18, 2022 at 6:55 pm

      Why can't I just print the recipe? (Ingrerdients and didrections with the herb option notes. I do NOT want a 22 page epipstle aboutity. JUTS THE RECIPE with notes like if it was in a recipe book.

      Reply
      • Team Life As A Strawberry

        May 21, 2022 at 1:37 pm

        There is a "print recipe" button in the recipe card so you can easily print just the recipe and notes!

        Reply

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