Warm, flaky, and rich with the flavors of butter and herbs, these savory herbed buttermilk biscuits bring a homemade touch to any meal. The combination of tangy buttermilk, frozen grated butter, and a fragrant herb blend results in tender layers with a golden, slightly crisp top. Perfect as a side dish for dinner, a base for breakfast sandwiches, or simply slathered with a bit of butter, these biscuits offer a delightful balance of comfort and elegance.

Why You’ll Love This Recipe

These biscuits are more than just a side—they’re the kind of comforting, crave-worthy addition that elevates an entire meal. The use of frozen grated butter ensures maximum flakiness, while buttermilk adds a subtle tang and tenderness. The herb blend infuses each bite with aromatic complexity, turning a simple biscuit into something special. This recipe is also forgiving and easy to make, whether you’re a beginner or a seasoned home cook.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon smoked salt (or adjust based on the type of salt used—see note below)
• 1 tablespoon herb blend (such as a mix of dried citrus peel, rosemary, thyme, marjoram, or sage)
• 8 tablespoons (1 stick) unsalted butter, frozen and grated using a box grater
• ¾ cup cold buttermilk
• 2 tablespoons melted butter, for brushing after baking

Salt adjustment note:

• If using Diamond Crystal kosher salt: use 1 tablespoon
• If using Morton kosher salt: use 2 teaspoons
• If using table salt: use 1 teaspoon

Directions

1. Preheat your oven to 425°F (220°C).
2. Lightly flour a medium-sized mixing bowl, then shred the frozen butter directly into it using a box grater. Place this bowl into the freezer to keep the butter cold while you prepare the rest of the dough.
3. In a separate large mixing bowl, combine the flour, baking powder, granulated sugar, smoked salt, and herb blend. Stir until well mixed.
4. Remove the butter from the freezer and add it to the dry ingredients. Using a pastry cutter, bench scraper, or your fingertips, cut the butter into the flour mixture until the texture resembles coarse crumbs. If the butter begins to soften, return the bowl to the freezer for about 10 minutes.
5. Pour the buttermilk into the flour and butter mixture. Stir gently with a wooden spoon or spatula until a shaggy, loose dough forms. Do not overmix.
6. Turn the dough out onto a well-floured surface. Dust the top with flour.
7. Using your hands or a bench scraper, gently bring the dough together. Fold it in half and press it flat with your knuckles. Repeat the fold-and-flatten process about five more times. This creates flaky layers.
8. Press or roll the dough out until it’s about 1 inch thick. Use a round biscuit cutter to cut straight down into the dough—do not twist, as this can seal the edges and prevent rising.
9. Place the cut biscuits on a parchment-lined or lightly greased baking sheet so they are just touching each other. Press your thumb gently into the center of each biscuit to help them rise evenly.
10. Gather the remaining dough scraps, reshape gently, and cut additional biscuits. These may be slightly less tender than the first batch.
11. Bake in the preheated oven for 15 minutes. At the 12-minute mark, check the bottoms—once they are lightly golden brown, you may turn on the broiler for 30 seconds to add more browning on top.
12. Remove from the oven and immediately brush the tops with the melted butter. Sprinkle with additional salt if desired. Serve warm.

Servings And Timing

• Yield: 7 biscuits
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Fresh Herb Swap: Use chopped fresh herbs (such as parsley, rosemary, or thyme) instead of a dried blend for a brighter flavor.
• Cheesy Biscuits: Fold in ½ cup of shredded sharp cheddar or gruyère to the dry mixture before adding buttermilk.
• Spicy Version: Add a pinch of cayenne pepper or finely diced jalapeños to the dough for a subtle kick.
• Garlic Infusion: Mix in 1 teaspoon of garlic powder or a few minced roasted garlic cloves.
• Mini Biscuits: Cut into smaller rounds and reduce baking time by 3–4 minutes. Great for appetizers or sliders.
• Sweet Variation: Leave out the herbs and salt, increase sugar to 2 tablespoons, and serve with jam or honey.

Storage/Reheating

• Storage: Keep cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable plastic bag or airtight container for up to 1 month.
• Reheating: To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes. If reheating from frozen, allow to thaw slightly or bake longer. Brushing with a little melted butter after reheating refreshes texture and flavor.

FAQs

How Can I Tell When The Biscuits Are Fully Baked?

Look for golden brown bottoms and lightly browned tops. The biscuits should also feel firm when gently pressed in the center.

What If I Don’t Have Buttermilk?

You can make a substitute by mixing ¾ cup of milk with 1¼ teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I Make The Dough Ahead Of Time?

Yes, you can prepare the dough and cut the biscuits in advance. Store them covered in the refrigerator for up to 1 hour before baking.

Can I Use A Food Processor To Cut In The Butter?

Yes, but use short pulses to avoid overworking the dough. Grating the butter and mixing by hand gives more control over texture.

Why Should I Freeze The Butter?

Freezing ensures the butter stays solid while mixing. When baked, the butter melts and creates steam, forming flaky layers.

What Herbs Work Best For The Blend?

A combination of rosemary, thyme, marjoram, sage, and citrus peel works beautifully. Dried Italian seasoning or poultry seasoning are good substitutes.

Can I Skip The Broiling Step?

Yes. The broiler adds extra browning to the tops, but the biscuits will still be fully cooked and delicious without it.

Why Do The Biscuits Need To Touch On The Baking Sheet?

When biscuits touch, they help each other rise upward instead of spreading out, resulting in taller, fluffier biscuits.

Can I Make These Gluten-Free?

You can try using a gluten-free all-purpose flour blend. The texture may differ slightly, becoming more crumbly.

Can I Use Salted Butter Instead Of Unsalted?

Yes, but reduce or adjust the amount of added salt in the recipe to avoid an overly salty taste.

Conclusion

Savory herbed buttermilk biscuits are a comforting, flavorful side that’s surprisingly easy to make. With flaky layers, rich buttery flavor, and the aromatic lift of herbs, they’re the kind of biscuit you’ll want to make again and again. Whether served alongside a main course or enjoyed fresh from the oven with a pat of butter, these biscuits always deliver.

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