Herb Biscuits

I’ve probably mentioned this before, but over last summer, I worked at a sandwich shop/café called The Biscuit. Surprisingly enough, they had the best biscuits I’d ever tasted. Before working at this place, I didn’t think biscuits were much different from rolls or any other type of bread. Man oh man, I was so wrong. A dinner roll is chewy and a homogenous dough baked into a roll shape. A biscuit, when made correctly, is extremely tender, flaky, buttery-tasting, and melts in your mouth. These are the second.

I first found a recipe for plain, homemade biscuits that had great reviews. This is what I was going to make, but then decided that it would be too plain, so I added some herbs of my own deciding instead. I think this was the best route to go because the flavor wasn’t overpowering and still matched with a plethora of fillings as a good breakfast treat, but also had enough flavor so you could eat it plain if you’d like.

For the next three mornings after I made these, I would toast a biscuit, then fry an egg and sandwich it in the middle. No cheese or anything else, just biscuit and egg. It was delicious. The egg added some moistness to the meal and the biscuit was a great pairing. I highly recommend this combination as a breakfast for any day of the week.

So if you’re like me and love homemade, flaky biscuits, these are definitely for you. Happy baking!

Herb Biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: about 9 biscuits

Herb Biscuits

A recipe for classic, homemade biscuits with a crisp outside and a perfectly soft interior, flavored with rosemary and thyme.


  • 2 cups all-purpose flour
  • 1 Tbsp. sugar
  • 2 Tbsp. baking powder
  • ½ tsp. rosemary
  • ½ tsp. thyme
  • 1 tsp. salt
  • 5 Tbsp. cold butter, cubed
  • 1 cup milk (2% of whole works best)
  • olive oil


  1. Preheat the oven to 425°F. In a large bowl, combine the flour, sugar, baking powder, rosemary, thyme, and salt.
  2. Cut the butter in using a pastry cutter or your fingers, then pour in the milk and knead until it forms a cohesive dough, but do not overmix. Roll the dough out until about an inch thick and cover with a kitchen towel. Let sit for 30 minutes.
  3. Roll the dough out a bit further, then cut out circles from the dough to form round biscuits and place on a parchment-lined baking sheet. Brush the tops of the biscuits with olive oil and bake in the preheated oven for about 10-15 minutes, or until golden brown.
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Recipe adapted from New York Times Cooking

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