Herb Butter Biscuits
These herb butter biscuits start with a can of refrigerated biscuit dough and turn into impossibly buttery, golden brown pull-apart biscuit perfection.
As the author of The Ultimate Bread Machine Cookbook, I believe that freshly baked bread makes any dinner better.
However, even I turn to quick short cuts like refrigerated biscuit dough on busy weeknights and lazy weekends.
To me, it doesn't matter if the bread is fully from scratch. It still counts as homemade and the only goal here is to make our families feel warm and cozy around the dinner table.
These delicious herb butter biscuits take just a few minutes to prep and are the perfect way to upgrade that easy grocery store ingredient using things you likely already have in your pantry right now!
Why This is the Best Recipe
- Quick and Easy: Pop the tubes of dough, melt some butter, and you're in business.
- No Butter Dish Needed: You can skip the butter at the table, these dinner rolls are seasoned to perfection right out of the pan.
- Easy to Share: Baked in a pan, these biscuits are easy to travel with. Bring them to a potluck party or family dinner.
Ingredients
This ridiculously easy shopping list has just 5 ingredients:
- Refrigerated Flaky Layer Biscuit Dough: I used Pillsbury Flaky Layers in the Buttermilk flavor. They bake a little differently than the classic biscuits. I know Trader Joe's and other brands also offer a similar style biscuit, too.
- Italian Herb Blend
- Onion Powder
- Garlic Salt
- Butter
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Season the Butter
Melt the butter in a small mixing bowl in the microwave. Add the Italian seasoning, onion powder, and garlic salt.
Stir it together with a fork.
Dunk the Biscuits
Spray an 8-inch baking dish with cooking spray.
Then open BOTH tubes of biscuit dough. Once you start working, your hands will be buttery and it can be tricky to open that second tube.
Working one biscuit at a time, quickly dip the biscuit into the butter to coat both sides.
Fold the biscuit in half and place it in the baking dish.
Make 3 neat rows of biscuits in the baking pan. I made 2 rows of 5 and 1 row of 6 to get them to fit.
If you have any butter left, pour it over the biscuits once they're in the pan.
If you find you're running out of butter, you can rub a few biscuits together to spread it around before folding.
Baking Instructions
Preheat the oven to 375°F.
Bake for 35 - 40 minutes or until golden brown on top and fully cooked in the center.
Be careful -- the biscuits can brown quickly because of all that butter but they may not be finished all the way through.
To check, gently pull up on one of the center biscuit pieces. If the dough is still shiny, they're not done and need more time. They should be pretty firm and not gooey.
You can loosely cover them in aluminum foil to prevent them from browning further while they bake through.
Make Ahead Tips
I think these herb butter biscuits are best served warm and fresh from the oven on the day you baked them. There's really no need to make them ahead unless you're bringing them to a potluck party.
You can bake them and then serve them at room temperature.
I stored leftovers for 3 days and we just reheated them in the microwave to warm them through.
Variations
- Add Parmesan Cheese: For even more delicious flavor, sprinkle some parmesan cheese over thet op.
- Add Crushed Red Pepper Flakes: For a little kick, add some crushed red pepper.
Serving Suggestions
I think these easy buttery biscuits are delicious served with a Crockpot soup or for pasta night, especially with a saucy tomato-based dish like my beef bolognese or a plate of spaghetti and Italian meatballs.
I served them along with chicken wild rice soup for a cozy dinner with my parents and they were a huge hit.
I definitely plan to keep this recipe handy during the upcoming holiday season. It's a quick and easy way to add fresh baked bread without all the fuss during these busy weeks.
More Bread Recipes
Looking for more easy bread recipes for your family dinner? Here are a few of my favorite ways to serve fresh baked bread:
📖 Recipe
Herb Butter Biscuits
Ingredients
- 2 (8-count) cans of refrigerated buttermilk biscuits I used Pillsbury's flaky layers style biscuits
- 1 stick (8 tablespoons) butter melted
- 1/2 teaspoon dried Italian herb blend
- 1/2 teaspoon dried onion
- 1/4 teaspoon garlic salt
Instructions Start Cooking
- Preheat the oven to 375°F. Spray an 8x8-inch baking pan with cooking spray and set aside.
- Melt the butter in a small microwave-safe bowl. Add the Italian herb blend, dried onion, and garlic salt. Whisk together with a fork.
- Open both cans of biscuits, your hands are about to get very buttery! Working quickly, dip one biscuit at a time into the melted butter and fold it in half. Line the biscuits up in the prepared baking pan in 2 rows of 6 folded biscuits each. Pour any remaining butter over the top.
- Bake the biscuits for 35 - 40 minutes or until golden brown on top and baked all the way through. You can tell they are ready when you gently pull on a biscuit top from the middle and the dough underneath is not shiny. If the tops start to brown too much before they've baked all the way through, loosely cover the top of the pan with aluminum foil.
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