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Savory Buttermilk Biscuits


These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.

  • Yield: Makes eighteen 2-inch biscuits

Source: Martha Bakes, Episode MBLB1010


  • 4 cups all-purpose flour, plus more for kneading
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 heaping teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
  • 4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional)
  • 1 1/2 cups buttermilk, well shaken, plus more for brushing tops


  1. Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.

  2. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.

  3. Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.

  4. Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

Reviews Add a comment

  • stephsimpson1
    17 JAN, 2016
    Very easy and came out flakey and slightly crunchy on top. I rolled out a little to thin, however, and next time will be sure to follow the 8"x8' direction to make thicker biscuits. Great recipe!
  • Tesia Kuh
    12 FEB, 2014
    I've tried making biscuits before and I don't know what came over me to try these but I'm sure glad I tried because they came out perfect
  • BJOHN80312
    5 JAN, 2014
    Made these this morning and they are excellent! Great recipe!
  • MS112598004
    25 JUN, 2013
    If I would like to have them for an early breakfast (as we have them here in Switzerland... :) ) - do they keep well overnight? Or could I prepare the dough the night before and keep it in the fridge or would that be bad for it? Thanks for any response! I'd love to make these delicious treats soon! :)
  • tomar
    8 MAR, 2013
    loved it and pinned it
  • VictoriasPassion
    18 MAR, 2012
    This recipe is EASY...delicious..light and flaky! I didn't use as many herbs as I didnt have them. I used 1 1/2 tbspn fresh chopped Rosemary, 1 tsp dried savory and 1 tsp dried Italian seasonings. I sprinkled a few of them with blk pepper and served with honey butter....DELICIOUS!!! Served with Corned Beef, Cabbage and Carrots....will definitely make again!
  • natasha29
    10 OCT, 2011
    This is a fantastic recipe very easy to make and I follow exactly and it's perfect each time .i get lot of compliments. Thank you Martha!