Herb Biscuits

Herb Biscuits

Not only do these flaky, buttery Herb Biscuits taste and look incredible, they are actually surprisingly easy to make! They’re packed with fresh herbs and perfect for breakfast or a side to any meal!

Weekend breakfasts are my favourite breakfasts! The slow start, with no rush to get something on the table in a hurry means we can take our time to make something extra special. Today, that special thing was these herby biscuits. Easy to make, but so delicious and better than anything that comes out of a tube! We turned these into breakfast sandwiches and let me tell you- herb biscuit breakfast sandwiches are better than any other breakfast sandwich out there. That’s especially true when topped with melty havarti and a drippy egg. So much goodness!

Since this recipe makes 8 biscuits, we will be using the leftover biscuits to make sandwiches during the week too! So now our weekday breakfast will be even better too!

I took the extra step to add the cutest herb decorations on top cause, why not? Why shouldn’t breakfast biscuits look cute?

Tips for making the best Herb Biscuits

While these biscuits aren’t difficult to make, there are a few things to keep in mind to ensure you get the fluffiest, most delicious biscuit possible.

Tip #1: Use fresh herbs. Not only are there fresh herbs on top of the biscuits to decorate them, but the biscuits themselves are sprinkled with chives and thyme. I used fresh herbs from our herb garden that were picked just moments before and the flavour is unbeatable! That said, if you don’t have fresh on hand, you can still use dried herbs. Just reduce the amount to 1/3 of the recipe.

Tip#2: Use a food processor to make biscuits the easy way! Seriously, I love my food processor and it is easily my favourite small appliance in my kitchen. I use it to make my biscuits because it cuts the butter into the flour quickly which means the butter stays nice and cold and the biscuits are super flakey and delicious! If you don’t have one, you can use a pastry cutter or two butter knives instead.

Tip #3: Fold, fold, fold. In order to get layers in your biscuits and a good rise out of them, the trick is to gently fold the dough over and over again. I form my dough into a rectangle and then fold it in half. Then I reform the rectangle and repeat folding and stretching it back out several times. This creates layers in the biscuit. I use a rolling pin to help me form the rectangle but be careful to not press down too hard when you are using it.

Tip #4: Use a sharp knife to slice your biscuits. In order to ensure your biscuits rise, when slicing them, cut straight down and avoid using a sawing motion.

Follow these steps, and you are sure to get a delicious herb biscuit!

How to make Herb Biscuits

To make these biscuits, you will need:

  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoons salt
  • 1/2 cup cold butter, cubed
  • 1 cup milk or buttermilk
  • 2 teaspoons thyme leaves
  • 2 teaspoon chives, finely chopped
  • thyme, sage, or other herbs, for decorating (optional)
  • 1 egg, whisked

Preheat oven to 425F and line a baking sheet with parchment paper.

In a large bowl, mix the flour, baking powder and salt together.

Add the flour mixture to the bowl of a food processor and add the cold butter too. Pulse until the mixture resembles a coarse meal. Add the milk and pulse until it forms a shaggy dough.

Transfer the dough onto a lightly floured surface. Form it into a ball and then gently press it or roll it out into a rectangle using a rolling pin (the rectangle should be about 8×6 inches. Sprinkle the dough with half of the thyme and chives. Fold the dough in half and then press back into a rectangle. Sprinkle with the remaining herbs.

Continue to fold the dough in half and then re-press it back into a rectangle 4 more times. Be careful not to press too hard, but work gently with the dough to ensure that the biscuits fluff up.

Form the dough into an 8×6 rectangle one final time. Using a sharp knife, slice the dough into 8 biscuits. (Tip: slice straight down using a sharp knife. Avoid using a sawing motion as this will prevent the biscuits from rising straight up when baking)

Optional: If you are decorating your biscuits with fresh herbs, whisk the egg in a small bowl and brush it onto each of the biscuits. Decorate the biscuits with the fresh herbs and then gently brush them again with egg to seal them in.

Bake the biscuits for 20-23 minutes or until the biscuits are a nice golden brown.

How to serve herb biscuits

My favourite way to enjoy these is for breakfast! Transforming these into breakfast sandwiches with cheese, egg and bacon is, to me, the best way to eat an herb biscuit! But the possibilities don’t end there.

You can just enjoy them as a side to your breakfast (or any meal). Slice them in half, slather them with some butter and even a drizzle of honey.

These biscuits are a great side for soups and stews! I’m whipping up my Shrimp & Corn Chowder tomorrow and these biscuits will be served alongside it! They can also be sliced in half and turned into sandwiches stuffed with your favourite protein.

I hope you enjoy this biscuit recipe!

-Cathy

You may also like:

Keto Cheddar Biscuits
Blackberry Scones

Herb Biscuits

4 from 3 votes
Recipe by Cathy Course: BreakfastCuisine: American
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes

These flaky, buttery Herb Biscuits are packed with fresh herbs and surprisingly easy to make!

Ingredients

  • 2 1/2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoons salt

  • 1/2 cup cold butter, cubed

  • 1 cup milk or buttermilk

  • 2 teaspoons thyme leaves

  • 2 teaspoon chives, finely chopped

  • thyme, sage, or other herbs, for decorating (optional)

  • 1 egg, whisked

Directions

  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • In a large bowl, mix the flour, baking powder and salt together.
  • Add the flour mixture to the bowl of a food processor and add the cold butter too. Pulse until the mixture resembles a coarse meal. Add the milk and pulse until it forms a shaggy dough.
  • Transfer the dough onto a lightly floured surface. Form it into a ball and then gently press it or roll it out into a rectangle using a rolling pin (the rectangle should be about 8×6 inches. Sprinkle the dough with half of the thyme and chives. Fold the dough in half and then press back into a rectangle. Sprinkle with the remaining herbs.
  • Continue to fold the dough in half and then re-press it back into a rectangle 4 more times. Be careful not to press too hard, but work gently with the dough to ensure that the biscuits fluff up.
  • Form the dough into an 8×6 rectangle one final time. Using a sharp knife, slice the dough into 8 biscuits. (Tip: slice straight down using a sharp knife. Avoid using a sawing motion as this will prevent the biscuits from rising straight up when baking)
  • Optional: If you are decorating your biscuits with fresh herbs, whisk the egg in a small bowl and brush it onto each of the biscuits. Decorate the biscuits with the fresh herbs and then gently brush them again with egg to seal them in.
  • Bake the biscuits for 20-23 minutes or until the biscuits are a nice golden brown.

Did you make this recipe?

Tag @herbsandflour on Instagram and hashtag it #herbsandflour

Like this recipe?

Follow us @herbsandflour on Pinterest

Did you know we are on Facebook?

Like us on Facebook

One Comment

  1. Wow, these were so good and easy to make! Had to pass on the chives since the grocery store was out but they were delicious with just the thyme and sage. We used the extra for egg and cheese biscuit sandwiches the next morning.

Leave a Comment

Your email address will not be published. Required fields are marked *

*