Best 6 Best Buttery Basil Biscuits Recipes

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Buttery basil biscuits are a delightful fusion of savory and sweet, a perfect balance between the herbal aroma of basil and the richness of butter. These biscuits are the epitome of flaky, buttery goodness, with a golden-brown exterior and a soft, fluffy interior that simply melts in your mouth. Whether you enjoy them warm from the oven or let them cool and savor them later, these biscuits will become a staple in your kitchen. Let's dive into the world of flavors and create the best buttery basil biscuits you've ever tasted.

Here are our top 6 tried and tested recipes!

BEST BUTTERY BASIL BISCUITS



Best Buttery Basil Biscuits image

This is an amazing recipe for biscuits! I recommend serving these as an appetizer with smoked salmon, lemon, and capers. These biscuits can be served with about every meal, the butter on top and inside make them soft on the inside and crunchy on the outside. Place in an airtight container if you have one to preserve them longer. Enjoy!

Provided by Silver scarlet

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ tablespoons dried basil, divided, or to taste
2 teaspoons baking powder
2 ¼ teaspoons salt, divided, or to taste
½ teaspoon cayenne pepper
½ cup butter
½ cup milk, or more as needed
⅓ teaspoon pesto
4 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Sift flour, 1 tablespoon basil, baking powder, 2 teaspoons salt, and cayenne together in a bowl. Blend in 1/2 cup butter using a fork until it resembles coarse crumbs. Add milk slowly, working the dough as you add. Mix in pesto.
  • Chill the dough for about 15 minutes in the refrigerator.
  • Work the dough on a floured surface until no longer sticky. Roll to your desired thickness and cut into 12 medium biscuits using a round cookie cutter. Place on a baking sheet and spread the tops of each with about 1/3 tablespoon of butter. Sprinkle with remaining dried basil and salt.
  • Bake in the preheated oven until golden, about 15 minutes, turning them over after 10 minutes have passed so that the top browns a little too.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 16.8 g, Cholesterol 31.4 mg, Fat 12 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7.5 g, Sodium 604.9 mg, Sugar 0.5 g

PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2-1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
3 tablespoons olive oil

Steps:

  • In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.

THE MOST FLUFFY AND BUTTERY BISCUITS EVER



The Most Fluffy and Buttery Biscuits Ever image

These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!

Provided by Julie Chiou

Categories     Breakfast/Brunch

Time 45m

Number Of Ingredients 6

4 cups self-rising flour (plus more for dusting)
2 tablespoons baking powder ((see blog post above for more details; use double-acting, aluminum-free baking powder))
1 teaspoon baking soda
3/4 pound (3 sticks) SALTED butter (cold, cut into 1/2-inch cubes)
2 large eggs (beaten PLUS 1 large egg for brushing)
1 1/2 cups buttermilk (plus more as needed and for brushing)

Steps:

  • In a large bowl, whisk together flour, baking powder, and baking soda.
  • Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
  • Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
  • Cover the bowl and refrigerate for at least 30 minutes.
  • When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
  • Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
  • Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
  • In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
  • Bake for 15-20 minutes, or until the tops are golden brown.
  • Let cool slightly before devouring! They're best eaten out of the oven, day of.
  • Serve with your favorite sausage gravy, jam, or clotted cream.

Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g

THE BEST FLAKY BUTTERMILK BISCUITS



The Best Flaky Buttermilk Biscuits image

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
  • Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Fluffy and tender biscuits, flavored with Parmesan cheese and fresh basil, are perfect for a bread basket when entertaining.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 cup buttermilk
Cooking spray
1 tablespoon finely shredded Parmesan cheese

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray.
  • In medium bowl, mix flour, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture looks like coarse meal. Stir in grated Parmesan cheese and basil. Add buttermilk, stirring just until moistened.
  • Onto cookie sheet, drop dough evenly into 8 mounds. Lightly spray tops of biscuits with cooking spray; sprinkle with shredded Parmesan cheese.
  • Bake 10 to 12 minutes or until golden. Serve warm.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg

BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  • Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  • Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

Tips:

  • Use fresh basil for the best flavor. If you don't have fresh basil, you can use 1 teaspoon of dried basil.
  • Use unsalted butter so that you can control the amount of salt in the biscuits.
  • Don't overwork the dough, or the biscuits will be tough.
  • Chill the dough for at least 30 minutes before baking. This will help the biscuits rise and be flaky.
  • Bake the biscuits until they are golden brown on top.

Conclusion:

These buttery basil biscuits are a delicious and easy-to-make side dish that will complement any meal. They are perfect for breakfast, lunch, or dinner. Serve them with your favorite soup, salad, or stew. You can also enjoy them on their own with a cup of coffee or tea.

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