Savory Biscuits with Herbs (Printable)

Buttery, herb-infused biscuits with sharp cheddar, perfect alongside soups and salads or as a savory snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or rosemary, optional

→ Dairy

07 - 1/2 cup cold unsalted butter, diced
08 - 1 cup grated sharp cheddar cheese
09 - 3/4 cup cold buttermilk, plus more for brushing

→ Add-ins

10 - 2 tablespoons chopped fresh chives or parsley, optional

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, pepper, and herbs in a large bowl.
03 - Add cold diced butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
04 - Stir in grated cheddar and chopped herbs if using.
05 - Pour in buttermilk and gently mix until dough just comes together; avoid overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle.
07 - Cut dough into rounds with a biscuit cutter or glass. Place on baking sheet, spaced slightly apart.
08 - Brush tops lightly with extra buttermilk. Bake for 13 to 15 minutes until golden and puffed.

# Expert Suggestions:

01 -
  • They're shockingly quick to make—from mixing bowl to warm biscuits in about half an hour, which feels like a small miracle.
  • The cheese and herbs make them special enough for guests but easy enough to whip up on a Tuesday night with whatever you have.
  • They pair beautifully with soups, salads, or even breakfast—one batch becomes three different meals in my house.
02 -
  • Cold ingredients are everything—warm butter or room-temperature buttermilk will give you dense, bread-like biscuits instead of flaky ones, and that's a lesson I learned the hard way on my second attempt.
  • Don't overwork the dough even though the urge to knead it like bread is real; the second you feel confident the dough is together, stop mixing or you'll end up squeezing out all the flakiness you just worked to build.
03 -
  • Keep everything cold by chilling your mixing bowl and even your flour for a few minutes before starting—this small ritual pays off in noticeably flakier results.
  • Use a light hand when brushing on buttermilk; a gentle touch is all you need to achieve that perfect golden finish without making them soggy.

Return