Listen, I know what you’re thinking: biscuits? I’m known for my sweet treats! But you absolutely have to try stepping over to the savory side with me. When I first threw fresh mint and parsley into my classic buttermilk biscuit base, honestly, I was nervous. Would it taste like salad? Nope! These Mint and parsley biscuits are heavenly—light, unbelievably flaky, and packed with that bright, fresh flavor that makes them perfect alongside a big bowl of chili or roasted chicken. They are quick, too; we’re talking 30 minutes start to finish. Trust me, your dinner guests will be asking for the recipe before they even finish their first one.
Why You Will Make These Mint and Parsley Biscuits Repeatedly
These aren’t your grandma’s heavy, stuffy biscuits; these are light, airy, and bursting with fresh flavor. They are an absolute weeknight saver because you only need 30 minutes total time!
- They are lightning fast: Ready in just 30 minutes!
- The texture is spot-on: Light, flaky, and melt-in-your-mouth tender.
- Flavor explosion: That combo of cool mint and bright parsley is just electric alongside anything savory. I absolutely adore them with soup, and you can check out some other savory snacks here, like these dill pretzels.
Essential Ingredients for Perfect Mint and Parsley Biscuits
You don’t need anything fancy for these wonderful savory biscuits, but you do need to pay attention to temperature, especially with the butter! Whenever I make these, I always pull everything out the night before except the herbs so I know the butter is rock hard. The ratio of herbs to flour is what really makes these shine, so don’t skimp on the fresh stuff.
Dry Ingredients for Mint and Parsley Biscuits
We need a good structure for these herbaceous bites. Make sure your baking powder is fresh—if it’s old, your biscuits will lie flat, and that’s a tragedy we want to avoid!
- 2 cups All-purpose flour
- 1 tbsp Baking powder (Make sure it’s fresh!)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Wet and Flavor Ingredients for Mint and Parsley Biscuits
This is where the true magic happens for our Mint and parsley biscuits! The cold butter creates those gorgeous flaky layers once they hit the heat. And please, chop your herbs right before tossing them in—that’s peak flavor time.
- 6 tbsp Cold unsalted butter, cut into small pieces
- 1/4 cup Fresh mint, chopped
- 1/4 cup Fresh parsley, chopped
- 3/4 cup Buttermilk (or enough to form a soft dough—you might need a splash more!)
Expert Tips for Making Fluffy Mint and Parsley Biscuits
If you want biscuits that climb tall in the oven and stay tender inside, you have to respect the basics of pastry. It all comes down to temperature and handling. Keep that butter as cold as you possibly can! If your kitchen is hot, I always chill my flour and my herbs right before I combine everything. That cold butter melts slower in the oven, creating pockets of steam that give you those magnificent flaky layers.
The biggest mistake everyone makes? Overmixing! Once you add the liquid, you need to stop fussing with that dough quickly. We are aiming for rustic, not polished.
Achieving the Right Dough Consistency for Mint and Parsley Biscuits
When you start adding that buttermilk, you might panic because it looks messy. That’s normal! We want the dough to look ‘shaggy’—like it just barely came together. Mix it just until no giant dry streaks of flour remain. If you keep mixing it until it’s perfectly smooth, I promise you, your Mint and parsley biscuits will come out tough and dense instead of light and crumbly. Stop the second the fork stops catching dry ingredients!
Step-by-Step Instructions for Mint and Parsley Biscuits
Okay, time to get these amazing savory biscuits into the oven! The process is super quick, which is why I love making these even on busy weeknights. Remember our key rule: fast hands and cold ingredients. Don’t walk away to scroll your phone while mixing, or you’ll lose those beautiful layers we’re working so hard to create.
Preparing the Dough Base for Your Mint and Parsley Biscuits
First things first, get that oven blastin’! Preheat it to 425\u00b0F (220\u00b0C) and make sure you lightly grease up your baking sheet now. In your big mixing bowl, take a second to whisk together the flour, baking powder, salt, and pepper. Now for the fun part: the butter! You need to work that cold butter into the flour mixture using a pastry blender—or just use two knives if you don’t have one.
You’re looking for a coarse crumb texture, and you want to see little bits of butter still visible, like small peas. If you blend it too much, you’ll lose the lift. Once that texture is perfect, toss in your finely chopped mint and parsley and give it a quick stir to distribute those green jewels evenly throughout the flour.
Forming and Baking the Mint and Parsley Biscuits
Now we bring it all together with the buttermilk. Pour it in and mix just enough with a fork until it forms a shaggy ball. Seriously, stop mixing before it looks like a smooth cake batter! Turn that messy dough onto a lightly floured spot on your counter and gently pat it down or roll it out until it’s about 3/4 inch thick. You’ll get 8 lovely rounds. If you place the cut rounds close together on the sheet, the sides will be soft and pull-apart worthy. If you spread them out, they get crispy edges, which is also delicious!
They bake fast—only 13 to 15 minutes at that high heat until they are beautifully golden brown on top. Oh, and here’s that little extra tip from my notes: if you want a really luxurious finish, brush the tops lightly with melted butter right before they go into the oven. I doubt you’ll need them for long, but if you have leftovers, they are perfect for dipping into soup or maybe even some appetizers like these easy snacks!
Equipment Needed for Mint and Parsley Biscuits
You don’t need a ton of fancy gadgets for these quick savory biscuits, which I love! Having these few items ready on the counter makes the whole 30-minute process smooth sailing. This keeps the focus right where it should be—on getting those herbs mixed in quickly!
- A good sturdy mixing bowl for getting everything combined.
- A baking sheet to place your cut biscuit rounds onto before they head to the oven.
- A pastry blender or, if you’re like me sometimes and can’t find that, two sturdy knives for cutting in the cold butter.
Serving Suggestions for These Savory Mint and Parsley Biscuits
These aren’t just for breakfast, not by a long shot! Because they are savory, these Mint and parsley biscuits are wonderfully adaptable. For dinner, they are absolutely amazing replacing cornbread next to a hearty beef stew or a creamy tomato soup—that mint cuts through the richness so nicely. They are also fantastic served warm alongside any roast chicken or lamb.
On a lighter note, try splitting them open and serving them with a dollop of goat cheese and sliced cucumber for a lovely afternoon snack. If you need more savory ideas, check out some other quick recipes I love here: here. Who knew herbs could make biscuits this versatile?
Storage and Reheating Mint and Parsley Biscuits
I always hope these fly off the plate because they taste best fresh, but if you have leftovers, don’t just toss them! Keep the biscuits in a completely airtight container. If you plan on eating them within a day or two, room temperature is fine. For longer storage, pop them in the fridge.
When you’re ready to eat them again, skip the microwave! That’s the fastest way to turn a perfectly light biscuit into a chewy puck. Instead, just pop them back into a 350\u00b0F oven for about five minutes until they are warm all the way through. That little bit of dry heat brings back every bit of the flakiness we worked so hard to create.
Frequently Asked Questions About Mint and Parsley Biscuits
Whenever I share a recipe this unique, I get a few predictable questions rolling in. I want to make sure everyone gets perfect, herby, flaky biscuits every time they try this, so let’s tackle the common snags right now. Yes, you can totally customize some things, but remember that the cold temperature is your best friend here!
Can I substitute the buttermilk in these Mint and Parsley Biscuits?
Yes, you absolutely can! Buttermilk is great because the acid helps tenderize the gluten, but if you don’t have any, don’t fret. Just take regular milk—whole milk works best—and add one tablespoon of white vinegar or lemon juice to it. Let that mixture sit on the counter for five minutes until it looks slightly curdled. That creates your homemade buttermilk substitute! It works just as beautifully in making these savory biscuits.
What about dried herbs? You certainly can use dried mint and parsley instead of fresh, but you must cut the amount way back—use about one teaspoon of dried herbs total, maybe a little less. Fresh herbs give a vibrant lift that dried herbs just can’t match for these Mint and parsley biscuits.
For the best rise, aim to keep them thick when you cut them out—about 3/4 inch, like the recipe says. Thicker biscuits insulate the center better while baking, leading to a better lift. If you have other questions, feel free to check out my general recipe philosophy on the blog!
Nutritional Estimate for Mint and Parsley Biscuits
Now, you know I’m a cook, not a scientist, so take these numbers with a grain of salt—or maybe a pinch of that lovely pepper!
Based on standard calculations for 8 biscuits, here is a rough idea of what you are looking at:
- Calories: Around 250-280 per biscuit
- Total Fat: Roughly 15g (thanks, butter!)
- Protein: About 6g
- Carbohydrates: Approximately 28g (mostly from the flour)
This estimate can definitely change depending on the exact fat content of your buttermilk or the brand of butter you grab. If you skip brushing on that extra melted butter I mentioned, you’ll save a few calories right there!
Mint and Parsley Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Lightly grease a baking sheet.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
- Cut the cold butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the chopped mint and parsley until they are evenly distributed.
- Pour in the buttermilk. Mix gently with a fork until just combined and a shaggy dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
- Use a biscuit cutter to cut out 8 rounds. Place the rounds on the prepared baking sheet, close together for softer sides or further apart for crispier sides.
- Bake for 13 to 15 minutes, or until the tops are golden brown.
- Serve warm.
