Cheese Herb Buttermilk Biscuits with Fresh Basil
Fluffy buttermilk biscuits with sharp parmesan cheese and aromatic fresh basil. The cold butter creates flaky layers while the herbs add a savory twist to the classic Southern staple. Perfect for breakfast, brunch, or alongside soups and stews. The combination of tangy buttermilk and cheese creates a rich, tender crumb that pairs beautifully with butter or jam.
Ingredients
Instructions
- 1
Preheat oven to 425 degrees
- 2
Combine flour, salt, baking soda and baking powder in a medium bowl and stir
- 3
Add cold butter and break up into small lumps using fingers or pastry cutter throughout flour mixture
- 4
Stir in buttermilk, parmesan and basil and gently mix with hands to form sticky ball
- 5
Transfer to lightly floured surface and pat down into 1.5 inch circle
- 6
Cut out circles using round cookie cutter or wine glass and place on parchment lined baking tray
- 7
Use scraps to create another circle for additional biscuits
- 8
Bake for 15-20 minutes until lightly golden and puffed up
Tips
Keep butter very cold to create flaky layers - work quickly to prevent melting
Don't overwork the dough as this makes tough biscuits
Fresh basil is essential for flavor - dried basil won't work in this recipe
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months
Can be shaped and frozen unbaked, bake directly from frozen adding 5 minutes
Serve warm with butter, jam, or honey
Common Mistakes
Keep butter cold to avoid dense biscuits
Don't overmix dough to prevent tough texture
Use fresh basil only as dried won't provide proper flavor
Substitutions
FAQ
Can I make these without buttermilk?
Yes, substitute regular milk plus 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes before using for similar tang and acidity.
How long do these keep?
Store covered at room temperature for up to 2 days. For longer storage, freeze baked biscuits up to 3 months and reheat in oven.
Can I freeze the unbaked dough?
Yes, shape biscuits and freeze on tray, then store in freezer bags. Bake directly from frozen, adding 5 extra minutes to baking time.