RecipesUsa
Sourdough Biscuits with Herb Butter
Soft, flaky biscuits made with sourdough starter and topped with garden-fresh herb butter.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 cup sourdough starter
- ¼ cup milk or buttermilk
- Herb Butter:
- 4 tbsp butter, softened
- 1 tbsp parsley, minced
- 1 tbsp chives, minced
- Optional: garlic, thyme, rosemary, honey
Method
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Swaps & variations
- Cheddar-chive biscuits
- Garlic-herb biscuits
- Sweet version: honey butter
- Whole-wheat version: replace ½ cup flour
Storing & freezing
Biscuits freeze beautifully for up to 3 months. Herb butter keeps 1–2 weeks refrigerated or 3 months frozen.
Grow it yourself
- Parsley Prefers moist soil, partial shade in summer.
- Chives Hardy perennial; grows easily in most regions.
- Garlic (optional) Plant in fall; harvest mid-summer.
- Thyme or Rosemary (optional) Perennials; thrive in sunny, dry areas.
- Parsley attracts predatory insects.
- Chives repel aphids and beetles.
- Rosemary deters whiteflies.
- Mulch herbs to conserve moisture.
- Parsley Pick outer leaves anytime.
- Chives Snip leaves frequently to encourage growth.
- Garlic Harvest when bottom leaves brown.
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