flaky, buttery biscuits are bursting with the fresh, aromatic flavor of basil, making them a perfect companion for any meal. Easy to whip up and irresistibly delicious, they’ll quickly become a family favorite.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Pro Kitchen Tips
Use cold butter to create flaky layers.
Handle the dough gently and avoid overmixing.
Bake biscuits on a hot baking sheet for a crisp bottom.
Ingredients
0/7
Why This Recipe Is So Popular
These biscuits are soft, flaky, and full of rich buttery flavor. The fresh basil adds a bright, herbal note that makes them special. They come together quickly and are perfect for any meal.
Step 1
Warm your oven to 450°F (230°C). In a large bowl, sift together the flour, a tablespoon of dried basil, baking powder, salt, and a pinch of cayenne for a little kick. Cut in half a cup of butter with a fork until the mixture looks like coarse crumbs. Slowly pour in the milk while gently mixing the dough, then stir in the pesto until everything is combined.
Step 2
Pop the dough into the fridge for about 15 minutes to chill and firm up a bit. When it’s ready, dust your work surface with flour and knead the dough just until it’s no longer sticky. Roll it out to your preferred thickness, then use a round cutter to cut out 12 biscuits.
Step 3
Place the biscuits on a baking sheet, spread a little butter (around a third of a tablespoon) on top of each, and sprinkle the rest of the dried basil and a pinch of salt over them. Bake for about 15 minutes, flipping them halfway through so they brown evenly. Keep an eye on them and take them out once they’re golden and delicious.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Guide
Serve warm with honey or jam for breakfast. They also pair wonderfully with soups, stews, or a fresh salad for lunch or dinner. Add extra basil on top for a fresh garnish.
Leftover Storage Guide
Store leftovers in an airtight container at room temperature for up to two days. Reheat in the oven to keep them flaky. For longer storage, freeze baked biscuits wrapped tightly and thaw before warming.
Frequently Asked Questions
Can I use fresh basil instead of dried basil?
Yes, use about 1 tablespoon of finely chopped fresh basil to replace 1 ½ tablespoons dried basil for a fresher flavor.
What can I substitute for butter in this recipe?
You can use margarine or a plant-based butter alternative in equal amounts for similar texture and flavor.
How thick should I roll out the dough?
Aim for about ½ inch thick to ensure the biscuits bake evenly and stay fluffy.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Why do I need to flip the biscuits halfway through baking?
Flipping helps them brown evenly on both sides for a better texture and appearance.
What if I don’t have cayenne pepper?
You can omit it or replace with a small pinch of black pepper or smoked paprika for a mild kick.
How do I know when the biscuits are done?
They should be golden brown on top and bottom and feel firm to the touch.
Can I use a different type of flour?
All-purpose flour works best, but you can try half whole wheat for a denser biscuit. Adjust milk as needed.
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