Buttery Basil Biscuits

Lori & Paul, Burp!

These summery basil biscuits utilize a simple, modified technique that won’t require you to roll out the dough or haul out your biscuit cutters. And they’re just about foolproof! Using real butter and a bit of yogurt in the dough creates a tender biscuit that won’t disappoint. These irresistible basil infused treats make a delicious addition to breakfast, lunch or dinner. They’re perfect alongside sliced fresh tomatoes, or spread with strawberry jam. And they freeze well, so don’t be afraid to make the entire batch even if you can’t eat them all in one sitting!

Buttery Basil Biscuits

Makes 8 biscuits
By Lori & Paul


2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons chopped fresh basil
6 tablespoons of butter, very cold, diced
1 cup plain whole milk yogurt, well stirred


Preheat oven to 425°F.

Place the flour, salt, baking powder and baking soda into the work bowl of your food processor fitted with the plastic dough blade. Pulse to blend, and then add the diced butter. Continue pulsing until the mixture is coarsely combined, with the butter forming pea-sized chunks. Add the basil and most of the yogurt, pulsing and adding additional yogurt by the tablespoon until you’ve added just enough to bring the dough together. The amount of yogurt used may be slightly different each time you make them, based on the overall humidity in your kitchen, among other factors.

Turn the dough out onto a floured countertop, give it a brief knead, and then roll it into a cylinder that is approximately 4 inches in diameter. Cut the cylinder into 8 equally sized biscuits (about 1 inch thick). Place them on a cookie sheet lined with silpat or parchment and bake for 18-20 minutes, or until browned and cooked through

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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