These flaky buttermilk herb biscuits are a golden, buttery delight that will elevate any meal, from breakfast to dinner. Crisp on the outside with soft, fluffy layers inside, they are packed with fresh herbs that add a fragrant, savory depth of flavor.
Whether paired with eggs, topped with gravy, or enjoyed with a simple spread of butter, these biscuits are bound to steal the spotlight. Their melt-in-your-mouth texture and irresistible aroma make them a comforting and satisfying treat for any occasion. This recipe delivers the perfect balance of flakiness and tenderness, thanks to cold butter, tangy buttermilk, and just the right blend of fresh herbs.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for balance)
- ½ cup unsalted butter, very cold and cut into cubes
- ¾ cup cold buttermilk (plus extra for brushing)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves
- Additional melted butter for brushing on top (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. A hot oven is essential for creating steam inside the dough, which contributes to the flakiness.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. These dry ingredients form the base of the biscuits, and thorough mixing ensures even leavening.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key to creating the flaky layers.
- Stir in the fresh herbs—parsley, chives, and thyme—distributing them evenly throughout the flour mixture. The herbs not only add color but infuse the dough with a fresh, savory flavor.
- Make a well in the center and pour in the cold buttermilk. Gently stir with a wooden spoon or spatula just until the dough comes together. Be careful not to overmix, as that can lead to dense biscuits.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about ¾-inch thick. Fold the dough in half, rotate it, and repeat the patting and folding process 3 to 4 times. This folding technique helps create layers and ensures a tender, flaky texture.
- Pat the dough into a final rectangle about 1-inch thick. Use a floured round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
- Place the biscuits on the prepared baking sheet, close together if you prefer soft sides or spaced apart for crisp edges. Brush the tops lightly with buttermilk to enhance the golden color as they bake.
- Bake in the preheated oven for 14–17 minutes, or until the tops are golden brown and the biscuits have risen beautifully. The herbs will create a lovely aroma as they bake, making it hard to resist pulling one apart immediately.
- Remove from the oven and, if desired, brush the tops with melted butter for an extra buttery finish. Let the biscuits cool slightly before serving warm.
These flaky buttermilk herb biscuits are perfect as a side dish or on their own with a dollop of honey butter or your favorite jam. The combination of herbs, buttermilk, and golden-baked butter results in a biscuit that’s simply irresistible—rustic, flavorful, and ideal for every meal.