FLAKY HERB BISCUITS
A classic Southern-style biscuit loaded with fresh herbs and guaranteed layers of buttery goodness.
KEY INFO:
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 8-10 biscuits
- Difficulty: Easy-Moderate
- Dietary: Vegetarian (vegan options available)
EQUIPMENT NEEDED:
- Large mixing bowl
- Baking sheet
- 2-inch biscuit cutter (or drinking glass)
- Pastry cutter (or two forks)
- Measuring cups and spoons
- Parchment paper
INGREDIENTS:
- 2⅔ cups (320g) all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- ½ cup (113g) very cold unsalted butter, cubed
- 1 cup (240ml) cold buttermilk [or regular milk + 1 tbsp lemon juice]
- ⅓ cup mixed fresh herbs (parsley, chives, thyme), finely chopped
- Optional: 1 clove garlic, minced
METHOD:
- Preheat oven to 425°F (218°C)
- Mix flour, baking powder, and salt in large bowl
- Cut very cold butter into flour mixture until it resembles coarse crumbs with pea-sized butter pieces
- Stir in chopped herbs and garlic (if using)
- Pour in cold buttermilk, stir until just combined – dough will look shaggy
- Turn onto floured surface, pat into 1-inch rectangle
- Fold dough like a letter three times (this creates those lovely layers)
- Pat to 1-inch thickness
- Cut with biscuit cutter, place on lined baking sheet
- Bake for 12-15 minutes until golden brown
CRUCIAL TIPS:
- Keep everything COLD – freeze butter for 10 minutes before using
- Don’t twist the biscuit cutter – straight down and up for best rise
- Place biscuits close together for soft sides, apart for crispy edges
- Handle dough minimally – overworking leads to tough biscuits
STORAGE & VARIATIONS:
- Store: Room temperature 2 days, freeze up to 1 month
- Scaling: Recipe doubles easily
Variations:
- Add 1 cup shredded cheddar
- Use all rosemary for a more intense flavor
- Brush tops with melted butter before baking
Common Mistakes:
- Using warm ingredients
- Overworking the dough
- Forgetting to preheat the oven
- Using old baking powder
The secret to mile-high, flaky biscuits is maintaining cold ingredients and treating the dough gently – your hands are warm, so work quickly!
