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These Flaky Herb Biscuits are tender, light, and so full of flavor! A delicious homemade biscuit full of fresh herbs.
For this recipe, I used a combination of chives and oregano but you can use your favorite combination of fresh herbs. Just use fresh herbs, not dried.
Ingredients Needed
- All Purpose Flour, unbleached
- Baking Powder
- Sugar
- Kosher Salt
- Butter
- Whole Milk
- Fresh Herbs, I used chives and oregano, but you can use your favorite combination
How To Make Herb Biscuits
- Sift flour, baking powder, sugar and salt into a large mixing bowl.
- Add the butter and cut it into the dry ingredients, using a pastry blender or 2 knives, until the butter pieces are pea-size and distributed throughout.
- Make a well in the middle of the flour mixture and add in half the milk. Stir with a spatula to combine.
- Add remaining milk and stir until a shaggy dough begins to form. Make sure all the liquid is mixed in.
- Place dough onto a lightly floured work surface.
- Press the dough into a 1/2-inch-thick rectangle, about 8 x 6 inches, with the shorter sides at the top and bottom.
- Mix together the chives and oregano and sprinkle herbs across the surface of the dough and press them in lightly.
- Fold the dough in half onto itself, pulling from the top short side of the rectangle to the bottom.
- Shift the dough clockwise a quarter-turn, press the dough back into a rectangle, fold and turn 2 more times.
- Sprinkle the remaining herbs across the surface of the bread.
- Fold the dough in half, rotate again, and press into a rectangle one last time.
- Cut biscuits into 12 squares using a sharp knife (not serrated).
- Set biscuits on a parchment lined baking sheet, next to each other with no space between, back into the rectangle shape.
- Bake at 425 degrees F until the tops are golden brown, about 20-15 minutes.
Tips from leigh Anne
- Be gentle with the dough. Don’t use a mixer, just stir the dough gently with a wooden spoon and don’t over mix. And The next trick is to handle the dough as little as possible.
- Folding the dough several times to create nice flaky layers.
- When cutting the biscuit dough, avoid using a sawing motion or dragging the knife through the dough.
- Turn the pan half way through baking to ensure biscuits bake evenly.
Just look at those lovely, light, flaky layers of herbed biscuit!
These biscuits are the perfect accompaniment to just about any meal but are especially perfect with a bowl of soup or a nice fresh salad.
Check out more of my biscuit recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Flaky Herb Biscuits
Flaky homemade biscuits with chives and oregano.
Prep:15 minutes
Cook:20 minutes
0 minutes
Total:35 minutes
Ingredients
- 2 1/2 cups unbleached all-purpose flour plus more for work surface
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 8 Tbsp. butter cold, cut into 1/4-inch cubes
- 1 cup whole milk cold
- 1 Tbsp. fresh chives finely chopped
- 1 Tbsp fresh oregano finely chopped
Instructions
- Preheat oven to 425°.
- Sift the flour, baking powder, sugar and salt into a large mixing bowl.
- Add the butter and cut it into the dry ingredients, using a pastry blender or 2 knives, until the butter pieces are pea-size and distributed throughout.
- Make a well in the middle of the flour mixture and add in half the milk. Using a spatula, stir to combine. Add remaining milk and stir until a shaggy dough begins to form. Make sure all the liquid is mixed in.
- Place dough onto a lightly floured work surface.
- Press the dough into a 1/2-inch-thick rectangle, about 8 by 6 inches, with the shorter sides at the top and bottom. Mix together the chives and oregano and sprinkle 1 tablespoon of the herbs across the surface of the dough and press them in lightly.
- Fold the dough in half onto itself, pulling from the top short side of the rectangle to the bottom.
- Shift the dough clockwise a quarter-turn, Press the dough back into a rectangle, about 6 1/2 inches by 5 1/2 inches. Fold and turn this way 2 more times, pressing the dough out into a rectangle with the same dimensions each time. Be gentle with the dough.Go easy on the dough: Don’t knead it vigorously as you would bread dough. The less you press it, the lighter and flakier the resulting layers will be.
- Sprinkle the remaining herbs across the surface of the bread. Fold the dough in half, rotate again, and press into a rectangle one last time, 8 inches by 6 1/2 inches and 1/2 inch thick.
- Use a sharp knife (not serrated) to cut the biscuits into 12 squares (cut 3 rows by 4 rows). Avoid using a sawing motion or dragging the knife through the dough,
- Set the biscuits on a parchment lined baking sheet, snuggly situated next to each other with no space between, back into the rectangle shape. Bake for 20 to 25 minutes, turning the pan halfway through, until the tops are golden brown.
Nutrition Facts:
Calories: 184kcal (9%) Carbohydrates: 25g (8%) Protein: 3g (6%) Fat: 8g (12%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 21mg (7%) Sodium: 251mg (11%) Potassium: 182mg (5%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 391IU (8%) Vitamin C: 1mg (1%) Calcium: 69mg (7%) Iron: 2mg (11%)
Izzy says
Yumm!! These look fabulous. I make drop biscuits for everyday meals, but these would be perfect for company. I look forward to making these for my friends when I invite them for a Tea. I enjoy your blog and recipes very much.
Leigh Anne says
Izzy, Hope you enjoy them too!
Joan Bares says
Yum! I am loving those booties – plus the biscuits look delicious too!
Leigh Anne says
Joan, I’m living in booties right now!
Jai Want says
This looks amazing! I need to try this fantastic recipe soon!
Leigh Anne says
Hope you enjoy them as much as we did