Warning: these herb-ilicous biscuits smell amazing during and after baking. Between the parmesan, butter, and all those heavenly fresh herbs, the aroma is divine. So much so that your neighbors may just line up at your door with outstretched hands.

Packed with flavor, these buttery, flaky biscuits are just right for, well, just about any meal or any occasion. Easy and quick enough to make on a weeknight, they are a delicious companion to roasted chicken or a hearty soup or stew. That said, their elegant, spiraled appearance means they are right at home on your holiday or dinner party table.

To make the flaky, layered dough, we are using the same technique that made Cheesy Biscuits Squared so outrageously delicious. The folding or lamination process – also referred to as turns – of the dough is what creates all those buttery layers in the baked biscuits. Yes, it is an extra step, but it’s not complicated or time consuming, and it’s what makes these biscuits really stand out. For this recipe, we are using what’s known as a double turn instead of the two single turns used in Cheesy Biscuits Squared. Using the double turn – folding two ends to the middle and then folding one half over the other as if you were closing a book – accomplishes the equivalent of the two single turns in one step.

While the biscuits are best served warm on the same day they come out of the oven, the good news is that you can make and assemble the biscuits and refrigerate them, unbaked, for up to 24 hours. When you do serve them, if you have any leftovers, they are good warmed up the following night, but I like them best for breakfast the next morning, split horizontally and lightly toasted, served alongside a couple of scrambled eggs with a dash of hot sauce. Rest assured, no matter how you serve them, they are a welcome addition to any meal.

As always, we are looking forward to hearing how you like them! If you are new to Baking Together, check out the entire collection.


Kitchen Notes

  • A food processor works best. If you have one, it makes quick work of the basic dough. If you don’t have one in your arsenal, using the ingredients listed, follow the initial mixing directions for Cheesy Biscuits Squared – you’ll only need a box grater for those directions.
  • A bench scraper (metal or plastic) is the best tool for the folding/laminating task. It helps with cleaning up the counter too.
  • The butter for the filling needs to be very soft (not melted) for the mixture to blend well and spread easily over the dough.
  • The recipe calls for an 8-inch square pan but a 9-inch square will also work; just expect the biscuits to spread out a bit more. A 9-inch round pan works too.
  • For easy clean-up: before attaching the processor’s lid, cover the work bowl with plastic wrap. This keeps the lid clean so there’s no need to wash the pesky-to-clean-and-dry top.


Flavor Variations

  • Change up the herbs: In place of the basil and chives, use the same amount of any combination of chopped fresh herbs. Chives, chervil, basil, and parsley all work well in the filling. You can use thyme and rosemary, too, as long as you’re balancing those with an equal amount of a milder herb like chives or parsley.
  • Add more cheese: After spreading the herbed butter over the dough, sprinkle 2 to 3 ounces of shredded mozzarella on top before rolling and cutting.



Instead of making the garlic-herb-butter filling, add 2/3 cup (2 ounces) ground Parmigiano Reggiano to the food processer along with the flour, baking powder, salt and cayenne pepper and use one of the following store-bought filling options and proceed as directed.

  • 1 container (5.2 ounces) garlic-herb spread (Boursin), at room temperature and very soft
  • OR 5 ounces of pimento cheese spread, at room temperature and very soft