Classic Buttermilk Herb Biscuits

Classic Buttermilk Herb Biscuits: A Timeless Favorite with a Savory Twist

There’s something magical about a freshly baked biscuit. Soft, flaky, and buttery, they evoke memories of cozy mornings and hearty family meals. While traditional biscuits are already a classic in their own right, these Classic Buttermilk Herb Biscuits take the experience to a whole new level. With just the right blend of dried herbs, they offer a savory upgrade that’s perfect for any occasion.

So, why should you try this recipe? First and foremost, it’s incredibly easy to make, even if you’re new to baking. The step-by-step process ensures you’ll achieve perfect layers every time. Furthermore, the combination of buttermilk and butter creates a tender texture, while the herbs—parsley, thyme, and a hint of rosemary—add a burst of flavor in every bite. Additionally, these biscuits are incredibly versatile. For example, whether you’re serving them alongside soup, as a base for breakfast sandwiches, or simply with a pat of butter, they’ll elevate any meal effortlessly.

Now, let’s talk about the herbs. While some may think of biscuits as a purely plain dish, the addition of herbs transforms them into something extraordinary. Moreover, dried herbs, in particular, are convenient to use and pack a concentrated flavor that pairs wonderfully with the rich, buttery dough. In fact, they give these biscuits an irresistible aroma that fills your kitchen as they bake.

In short, this recipe is all about combining the comfort of a traditional buttermilk biscuit with the subtle sophistication of savory herbs. So, if you’re looking for an easy, crowd-pleasing recipe that feels both rustic and refined, these Classic Buttermilk Herb Biscuits are just the thing. After all, who doesn’t love a warm biscuit straight from the oven? Follow along, because we’re about to create this timeless favorite together!

INGREDIENTS
2 ½ cups all-purpose flour (plus extra for dusting)
1 tbsp baking powder
½ tsp baking soda
1 tsp fine sea salt
1 tsp granulated sugar
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk (plus extra for brushing)
1 tsp dried parsley
1 tsp dried thyme
½ tsp dried rosemary, crushed for finer texture

INSTRUCTIONS
1. Preheat the oven: First, set the oven to 425°F (220°C). Next, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, parsley, thyme, and rosemary. Be sure to mix thoroughly so that the herbs and leavening agents are evenly distributed throughout the flour.
3. Incorporate the butter: Then, add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, gently work the butter into the flour mixture. Continue until it resembles coarse crumbs, as this ensures the biscuits will turn out light and flaky.
4. Combine with buttermilk: After that, create a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula, taking care to mix just until a shaggy dough forms. However, avoid overmixing, as this could make the biscuits tough.
5. Roll and fold: Begin by turning the dough onto a lightly floured surface to prevent sticking. Next, roll it out into a rectangle and fold it into thirds, much like folding a letter. Afterward, roll the dough again and repeat this process 2–3 times. These folds are essential for creating those perfectly flaky layers.
6. Cut the biscuits: Next, roll the dough to about 1-inch thickness. Use a 2 ½-inch round biscuit cutter to cut out the biscuits. Be sure to press straight down without twisting to help them rise evenly. Re-roll scraps only as needed to avoid toughening the dough.
7. Prepare for baking: Carefully place the biscuits on the prepared baking sheet. If you want soft-sided biscuits, ensure they touch slightly. For crispier edges, space them apart instead. Then, brush the tops lightly with buttermilk to promote browning.
8. Bake: Finally, bake the biscuits in the preheated oven for 15–18 minutes, or until they are golden brown and puffed. For best results, serve warm.

Serving Suggestions:
Serve these savory biscuits warm with butter or your favorite spread. They pair beautifully with soups, stews, or even breakfast dishes.

NOTES:
Storage Tips:
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the biscuits tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. Freeze for up to 2 months.
Best Served Warm:
While these biscuits can be enjoyed at room temperature, they taste best when warm and freshly baked. Consider reheating briefly before serving for the best texture and flavor.
Herb Variations:
If you prefer a stronger herb flavor, brush the tops with a light butter-herb mixture before reheating. Mix melted butter with a pinch of dried herbs and apply right after reheating.