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These simple homemade herb biscuits are delicious when served warm with lots of butter and a drizzle of sweet honey. If you have never made biscuits, you’ll love how easy they are!
I love nothing more than a fresh hot biscuit out of the oven.
Complete and total weakness.
This biscuit is a slight spin on the classic recipe. I threw in a mix of fresh herbs to flavor these little squares of biscuit goodness that are perfect when served with everything from soup to breakfast.
Speaking of squares, I rarely cut my biscuits out with a cutter. I like to use a sharp knife and just cut them into squares. I find it more manageable, and no need to reroll any scraps.
I served simply by slathering my biscuits with whipped butter and a drizzle of honey. This is my favorite way of eating a fresh, out-of-oven herb biscuit.
Are you craving a more traditional biscuit? Try these buttermilk biscuits! Or maybe you’re looking to use up a can of soda? Try these 7up biscuits!
Ingredients needed
- All-purpose flour
- Baking powder
- Kosher salt
- Cold butter
- Cold milk
- Fresh rosemary
- Fresh thyme
- Heavy cream
How to make herb biscuits
It sounds like it might be hard or a lot of work to make biscuits, but nothing could be further from the truth! Biscuits are easy to make and pair perfectly with any meal of the day.
- Add flour, baking powder, and kosher salt in a large mixing bowl. Whisk together.
- Mix in your herbs.
- Add in cubed cold butter and work in with a pastry blender.
- Pour in cold milk and work together until you have a wet, sticky dough.
- Flour your table and your hand and knead the dough on the table. Use as much flour as you need to make the dough manageable and not too sticky.
- Pat out into a square and cut into eight same-sized biscuits.
- Brush with heavy cream and bake until golden.
My Pro Tips
Homemade Biscuit Recipe Tips
- Make sure your butter is cold. I like to cube my butter and put it in the freezer for about 10 minutes to get it extra cold.
- You also want your milk to be cold. This helps keep the dough cool.
- I like to use a pastry blender to blend my butter into the flour mixture, but you can use a fork if you don’t have a pastry blender.
- Ensure your baking powder is fresh, or your biscuits may not raise well.
- I’m using a herb blend of rosemary and thyme. Other great additions could be oregano, chives, or marjoram.
- Use a knife to cut your biscuits to make things even faster.
- If your biscuit dough is warm, place it in the fridge to let it get cold again.
- Before baking, brush the tops with heavy cream to ensure a light golden color.
What to serve with herb biscuits
More bread recipes
Herb Biscuits
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup cold butter, cut into small cubes
- 2 tablespoons minced fresh rosemary
- 2 teaspoons fresh thyme leaves
- ¾ cup cold milk
- ¼ cup heavy cream
Instructions
- Preheat oven to 450 degrees F and line a sheet pan with parchment paper or silicone liner.
- In a large bowl, add flour, baking powder, and kosher salt. Whisk to combine.
- Add cold butter into the flour and toss to coat each butter piece. Using a pastry blender blend the butter into the flour until the flour has pea sized pieces of butter throughout.
- Mix in the rosemary and thyme.
- Pour in the milk and stir to combine. The mixture will be very sticky.
- Flour your counter and add the dough to the dough to the counter. Add a little flour on top of the dough and flour your hands.
- Knead the dough about 10 times to bring it together. If it's too sticky add a bit more flour to the top until you can work the dough into a rectangle that is 1-1/2 inch thick.
- For my biscuits, I use a sharp knife and cut them into eight pieces, but you can use a biscuit cutter if you want.
- Add biscuits to your baking sheet, brush the tops with heavy cream and bake for about 10-15 minutes or until the tops are golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect biscuit is not at all easy to come by and these look perfect! Now you got me wanting these smothered in sausage gravy 😉
These look so good! The last time I made biscuits they totally fell flat. I need to try your recipe!
I’m with you brother on this one – bring on the honey! These would be fantastic dunked into a bowl of soup.
I’m all about biscuits! You know us southern’s love our biscuits! Biscuits and butter….biscuits and honey….I’ll take them both ways!
biscuits – yes! with honey – always! which is why I haven’t made or eaten any in a long time, but love biscuits, especially with honey, so thank you for the Truvia suggestion, have not tried it in any recipes
Biscuits are my ultimate weakness in life also. I could down a batch of these NO PROBLEM. Especially with all that herby goodness mixed in!
I have a weakness for biscuits too, they are the best! Especially with some butter and honey on top!