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These herb biscuits are soft, flaky, and packed with savory flavor in every bite. Made with simple ingredients and fresh or dried herbs, they bake up golden on the outside and tender on the inside. Perfect alongside soups, stews, or a cozy family dinner, these homemade herb biscuits are easy to make and add a special, from-scratch touch to any meal.
Why You’ll Love This Recipe!
These herb biscuits are everything a good biscuit should be—light, flaky, and full of savory flavor. Use your favorite combination of herbs or the ones I used. The herbs add just the right amount of freshness without overpowering, making them incredibly versatile for any meal.
They’re easy to make with simple ingredients, come together quickly, and bake up beautifully golden every time. Whether served warm with butter, alongside soup, or as part of a cozy dinner, these herb biscuits feel special while still being wonderfully simple.
Ingredients Needed
- All Purpose Flour, unbleached
- Baking Powder
- Sugar
- Kosher Salt
- Butter, salted
- 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
- Keep ingredients cold. Cold butter is key to flaky biscuits—cut it in quickly and avoid overworking the dough.
- Don’t overmix. Stir just until the dough comes together. Overmixing can make biscuits dense instead of light and tender.
- Use fresh herbs when possible. Fresh herbs give the brightest flavor, but dried herbs work well—just use about half the amount.
- Pat, don’t roll, the dough. Gently patting helps maintain those flaky layers.
- Cut straight down. When cutting biscuits, press straight down without twisting to help them rise evenly.
- Place biscuits close together on the baking sheet. This encourages taller biscuits with softer sides.
- Turn the pan half way through baking to ensure biscuits bake evenly.
- Serve warm. Herb biscuits are best enjoyed fresh from the oven, brushed with a little melted butter for extra flavor.
Frequently Asked Questions
Can I use dried herbs instead of fresh herbs?
Yes. Dried herbs work well—use about half the amount of dried herbs since they’re more concentrated than fresh.
What herbs work best in these biscuits?
Rosemary, thyme, parsley, oregano chives, and sage are all great options. You can use one herb or a combination based on what you have.
Why are my biscuits not flaky?
Flakiness comes from cold butter and minimal mixing. If the butter melts before baking or the dough is overworked, the biscuits may turn out dense.
Can I make the dough ahead of time?
Yes. You can prepare the dough, cover it tightly, and refrigerate for up to 24 hours. Bake just before serving for the best texture.
Can I freeze herb biscuits?
Absolutely. Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
How should leftover herb biscuits be stored?
Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat briefly to refresh them.
These herb biscuits are a simple, flavorful addition to any meal, with a light, flaky texture and just the right amount of savory herb goodness. Easy to make with basic ingredients, they’re perfect for serving alongside soups, stews, holiday dinners, or everyday family meals. Whether you use fresh or dried herbs, this homemade herb biscuit recipe delivers bakery-style results and is sure to become a go-to favorite you’ll make again and again.
Check out more of my biscuit recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Flaky Herb Biscuits
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.
- Turn 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.
Tips & Notes:
- Keep ingredients cold. Cold butter is key to flaky biscuits—cut it in quickly and avoid overworking the dough.
- Don’t overmix. Stir just until the dough comes together. Overmixing can make biscuits dense instead of light and tender.
- Use fresh herbs when possible. Fresh herbs give the brightest flavor, but dried herbs work well—just use about half the amount.
- Pat, don’t roll, the dough. Gently patting helps maintain those flaky layers.
- Cut straight down. When cutting biscuits, press straight down without twisting to help them rise evenly.
- Place biscuits close together on the baking sheet. This encourages taller biscuits with softer sides.
- Turn the pan half way through baking to ensure biscuits bake evenly.
- Serve warm. Herb biscuits are best enjoyed fresh from the oven, brushed with a little melted butter for extra flavor.
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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