New This Month

Herbed Biscuits


Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, November 2006


  • 4 cups all-purpose flour (spooned and leveled), plus more for forming biscuits
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup snipped fresh chives, thyme, or sage, or a combination
  • 2 cups cold milk


  1. Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.

  2. Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.

  3. Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.

Cook's Notes

To freeze: After completing step 2, place biscuits on a plate; freeze 2 hours or until firm. Transfer to resealable plastic bags; freeze up to a month. To bake from frozen: Preheat oven to 400 degrees. Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.

Reviews Add a comment