Homemade Butter Biscuits

These delicious homemade butter biscuits can go two ways…a traditional biscuit or an herb biscuit. The butter creates steam pockets for a light, flaky texture.

Homemade Butter Biscuits
Homemade Butter Biscuits

Homemade Butter Biscuits


2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ cup (1 stick) cold butter, grated

1 cup milk


½ tsp rosemary

½ tsp parsley

½ tsp chives

½ tsp thyme


Heat oven to 450͒ F.

Stir together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.

Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.

Pat dough to ⅔” thickness and cut with a 2” biscuit cutter or drinking glass.

Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.

10 servings (1 biscuit), 185 calories per serving

Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container.





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6 Replies to “Homemade Butter Biscuits”

  1. First thing I noticed No sugar!.  Is this the complete recipe? 

    They look great. I am looking for my next experiment during this lock down.

    I am checking out a few of the other recipes on your site too.
    Thanks for putting these up. It always good to come across something different.

    A good looking site BTW

    1. There is no sugar.  I know that in many parts of the world, a biscuit is a sweet treat but here in the US, it’s more like a bread.  It’s usually served with the main course of a meal, as you would yeast rolls or bread, although it’s sometimes topped with jam or fruit as a sweet treat.  We do make a sweet version that contains eggs and sugar but we call it a scone.  

      Thank you for taking a look at my site and please let me know how you like the biscuits!

  2. My first thought was: “Darn, this takes some proper cooking, my oven doesn’t go to 450 degrees.” Which is when I realized that it’s probably Fahrenheit. Other than that, I love that it doesn’t add sugar to the whole thing. I’ll have to forward this to my wife. We’ll have to try these. Maybe even tonight if kids don’t stay up too long. I love that you also added the calorie count for people who need it. 🙂

    Which spices have you enjoyed adding the most? We’ll probably stick with rosemary and parsley but I would love your input as well if you get a chance. Cheers. 🙂

    1. Some choose to add sugar to their biscuits but I prefer to keep them less sweet (although I realize in some areas biscuits are similar to what we call cookies–more of a dessert thing).  As for spices,I prefer to use them all, when I use them!  

      And I have added the “F” to my degrees.  Thanks for pointing that out!

  3. I’m quite impress with the simplicity of this recipe. For some reason, I thought that making biscuits would be around a two hour process of mixing ingredients and baking but it turns out that it’s really not that complicated at all and it doesn’t need any hard-to-find ingredient which is great. Do you have an estimate of how many carbohydrates these may have?

    1. It’s a fairly straightforward process that doesn’t take long at all once you get the hang of it!  One of these biscuits has about 11 carbs.

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