Is your herb garden overflowing with parsley, oregano, chives, rosemary, or basil? If so, these buttery biscuits, made with fresh herbs, are just what you need to bake for breakfast. They’re flaky, warm, tender, fluffy, super-buttery, and even more amazing when served topped with your favorite fruity jam, thick preserves, or sweet jelly.
Each spring, I plant herbs outside on my deck in large pots, with tremendous hopes and dreams of using them throughout the rest of the year to cook and bake with. And it probably doesn’t come as much of a surprise, that each summer, I come to the realization, that yet again, my lofty hopes and dreams for those fresh herbs have been shattered. The basil, parsley, oregano, rosemary, and chives usually appear somewhat ragged and dejected, if they have somehow even managed to survive. Well, you know what? Not this year. This is the year that I put those herbs to work. This is the year that I use them to make buttery biscuits. This is the year that my herb-filled hopes and dreams come true.
Ingredients:
- 2 1/4 Cups All-Purpose Flour (Extra for Flouring Hands & Counter)
- 3 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoons Finely Ground Black Pepper
- 1/2 Cup Unsalted Cold Butter
- 1 Tablespoon Fresh Chives, Very Finely Minced
- 1 Tablespoon Fresh Parsley, Very Finely Minced
- 1 Teaspoon Fresh Oregano, Very Finely Minced
- 1 Teaspoon Fresh Basil, Very Finely Minced
- 1 Teaspoon Fresh Rosemary, Very Finely Minced
- 3/4 Cup Whole Milk
- 1/4 Cup Sour Cream
- 2 Tablespoons Melted Butter
Directions:
- Preheat oven to 450 degrees.
- Place the flour, sugar, baking powder, salt, and pepper into a large bowl; mix well.
- Cut the cold butter into very small pieces and add the pieces to the flour mixture. Cut the butter into the flour, using a pastry cutter or fork.
- Add the very finely minced herbs to the flour mixture and stir to combine.
- In a small bowl, whisk the milk and sour cream together; add it to the flour and butter mixture, and then stir until just incorporated.
- With floured hands, bring the dough together by folding it over itself again and again until all of the flour is just incorporated. Turn the dough out onto a floured surface and gently pat the dough out to a 1/2-inch to 3/4-inch thickness. Cut the biscuits out using a 3-inch biscuit cutter or glass drinking glass.
- Place the biscuits onto a Silpat or parchment paper-lined baking sheet. Bake for 13 to 15 minutes, or until golden brown and cooked through.
- Use a pastry brush to brush each biscuit liberally with the melted butter.
Suggestions:
- Dip your biscuit cutter or drinking glass into flour before attempting to cut out the biscuits. Press straight down when cutting biscuits; do not twist. If you twist, your biscuits will not be as fluffy.
- You want to make sure to not overwork your biscuit dough. The flakiness of the biscuits will decrease if you handle the dough too much.
- This recipe yields approximately 10 biscuits. The number of biscuits will depend on the size you make them.
Improvements:
- Serve these biscuits with this Saucy Honey & Balsamic Blueberry Jam or this Small-Batch Ginger & Peach Jam.
- Add 1/2 teaspoon of garlic powder to the biscuits.
- You can use whichever fresh herbs you prefer in these biscuits. For mild herbs like parsley and chives, I suggest using 1 tablespoon. For more potent herbs like oregano, basil, and rosemary, I recommend using 1 teaspoon. You can also try adding fresh thyme or fresh dill. If you don’t have fresh herbs on hand, you can replace them with dried herbs. Use half of the amount if using dried herbs.
- Add 1 cup of shredded cheddar cheese to the biscuits.
- If you are a fan of homemade biscuits, check out these Southern Crumbly Cheddar & Paprika Biscuits.
Ingredients:
- 2 1/4 Cups All-Purpose Flour (Extra for Flouring Hands & Counter)
- 3 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoons Finely Ground Black Pepper
- 1/2 Cup Unsalted Cold Butter
- 1 Tablespoon Fresh Chives, Very Finely Minced
- 1 Tablespoon Fresh Parsley, Very Finely Minced
- 1 Teaspoon Fresh Oregano, Very Finely Minced
- 1 Teaspoon Fresh Basil, Very Finely Minced
- 1 Teaspoon Fresh Rosemary, Very Finely Minced
- 3/4 Cup Whole Milk
- 1/4 Cup Sour Cream
- 2 Tablespoons Melted Butter
Directions:
- Preheat oven to 450 degrees.
- Place the flour, sugar, baking powder, salt, and pepper into a large bowl; mix well.
- Cut the cold butter into very small pieces and add the pieces to the flour mixture. Cut the butter into the flour, using a pastry cutter or fork.
- Add the very finely minced herbs to the flour mixture and stir to combine.
- In a small bowl, whisk the milk and sour cream together; add it to the flour and butter mixture, and then stir until just incorporated.
- With floured hands, bring the dough together by folding it over itself again and again until all of the flour is just incorporated. Turn the dough out onto a floured surface and gently pat the dough out to a 1/2-inch to 3/4-inch thickness. Cut the biscuits out using a 3-inch biscuit cutter or glass drinking glass.
- Place the biscuits onto a Silpat or parchment paper-lined baking sheet. Bake for 13 to 15 minutes, or until golden brown and cooked through.
- Use a pastry brush to brush each biscuit liberally with the melted butter.
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Southern Sunday Heavy Whipping Cream Biscuits
