Two Ways to Make Herby, Buttermilk Biscuits
There’s something undeniably satisfying about a warm biscuit, especially when it’s laced with fresh herbs and slathered with butter. Whether you love the crisp-edged, layered kind or a tender, craggy drop biscuit, this post has you covered.
We’re sharing two recipes that both lean on pantry staples, garden herbs, and buttermilk for that tangy tenderness. The key difference? One uses cold grated butter for layers; the other melts it for ease. Choose your path, or try both.
Easy Herbed Drop Biscuits
Drop biscuits are softer, crumblier, and less fussy than flakey biscuits, so they are easier to make.
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons butter
1 cup buttermilk
Fresh thyme and oregano, chopped
Optional: ½ cup shredded cheese in the dough or sprinkled on top
Instructions:
Preheat oven to 450°F. Line a baking sheet with parchment.
Melt the butter.
Mix dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt. Stir in herbs (and cheese, if using).
Combine buttermilk and melted butter. They may separate a bit—that’s okay.
Pour wet mixture into dry ingredients and gently stir with a spatula until just combined. Don’t overmix.
Scoop dough out in a 1/3 C measuring cup, then use a butter knife to help remove them onto your baking sheet.
Bake for 10–12 minutes until golden on top.
Optional but highly recommended: Brush your biscuits with melted butter, or a half and half mix of softened butter and honey.
Tip: You don't have to chill drop biscuits, but if the dough is warm or even room temp they will spread more instead of puffing up.
Flaky Thyme & Oregano Biscuits
These are the golden, sky-high biscuits you dream about. Think buttery layers, crisp tops, and a fragrant herbal lift from chopped thyme and oregano.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons butter, frozen
¾ cup buttermilk
Fresh thyme and oregano, finely chopped (about 1–2 tablespoons total)
Instructions:
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Mix dry ingredients in a large bowl: flour, baking powder, sugar, and salt. Stir in chopped herbs.
Grate frozen butter directly into the dry mixture using a box grater (or cut into small cubes and work it in with a pastry cutter). Keep handling to a minimum—your mixture should be coarse and crumbly.
Add buttermilk and stir just until a shaggy dough forms. Do not overmix.
Transfer dough to a floured surface. Lightly press it into a rectangle.
Fold the dough: Fold in half, press down gently, rotate, and repeat 5–6 times. This builds those signature flaky layers.
Flatten to about 1 inch thick. Cut biscuits using a floured round cutter—don’t twist! Place them 1 inch apart on your baking sheet.
Bake for about 12 minutes, until puffed and golden brown.
Optional but highly recommended: Brush your biscuits with melted butter, or a half and half mix of softened butter and honey.
Pro Tips:
Cold is key! Keep ingredients and your kitchen as cool as possible. You can even chill the mixing bowl or refrigerate the shaped biscuits before baking.
Re-roll dough scraps gently—overworked dough leads to tough biscuits.
Cut straight down with your biscuit cutter—twisting seals the edges and prevents rise.
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