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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 (10)

58 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 13
  • 2 star values: 10
  • 1 star values: 1
Rating: 5 stars
These biscuits were easy to make and delicious. It helped me to watch the video of Thomas Joseph making it so I knew what the dough should look like. I love the kitchen conundrums series and these buttermilk biscuits!
Rating: 5 stars
Super easy, and mine came out with a super crispy exterior with the lightest fluffy interior! My 2 year old ate 2 himself! =) My go-to biscuit recipe now!
Rating: 5 stars
Excellent. This recipe is great. So easy to make and they tasted great! Watching the video was very helpful because it showed me what the dough was supposed to look like. I’m definitely making these again. Also I prepared them (but didn’t brush with buttermilk until just before putting them in the oven) and left in fridge until 12 minutes before we were ready to eat so they’d be hot and fresh from the oven when served.
Rating: 5 stars
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!
Rating: 5 stars
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
Rating: Unrated
Made these this morning and they are excellent! Great recipe!
Rating: Unrated
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! :)
Rating: Unrated
loved it and pinned it
Rating: Unrated
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!
Rating: 5 stars
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!