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Garlic and Herb Buttermilk Biscuits

yield: 8 biscuits

Special Equipment

  • Special Equipment: a freestanding electric mixer fitted with a paddle attachment
  • a bench scraper
  • a pastry brush


  • 1 cup (2 sticks // 8 ounces) Land O Lakes® Extra Creamy Unsalted Butter
  • 3 tablespoons Land O Lakes® Garlic & Herb Butter Spread
  • 3 cups (13.5 ounces) all-purpose flour, plus more for rolling out and dusting
  • 1 1/2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1 1/4 cups (10 fluid ounces) very cold buttermilk
  • 1 tablespoon stemmed and finely chopped fresh herbs of your choice
  • fresh ground pepper
  • flaky sea salt


On The Night Before

  • The night before you plan on making these biscuits, prepare the butter: use a sharp knife to chop up 1 cup Land O Lakes® Extra Creamy Unsalted Butter into 1-inch chunks. Transfer the chunks to an airtight container with a lid and place in the freezer to chill overnight.

For the Biscuits

  • Center a rack in the oven and preheat to 400 (F). Line a half sheet pan with parchment paper and set aside. Place 3 tablespoons of Land O Lakes® Garlic & Herb Butter Spread in a small bowl and microwave on low until completely melted; set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 2 teaspoons kosher salt. Beat on low speed for 5 to 10 seconds until well combined. Add 1 cup frozen Land O Lakes® Extra Creamy Unsalted Butter all at once and beat on the mixer's lowest speed for at least 3 minutes, or until the mixture resembles a coarse cornmeal. With the mixer still on its lowest speed, stream 1 1/4 cups buttermilk all at once, continuing to beat the mixture just until a dough forms and clumps around the paddle. There should be no dry ingredients at the bottom of the bowl.
  • Dust your hands with flour and prepare to flour a work surface. Use a rubber spatula to scrape the dough off the paddle and into the bowl; tip the dough out onto the surface and, working quickly, pat into a 1-inch thick square. Use a bench scraper to cut the square into 4 smaller but even squares. Stack the squares on top of each other and press down to flatten and pat into a 1 1/2-inch thick rectangle about 12 inches long and 6 inches wide. Use the bench scraper to trim a very thin border around the edge of the dough to create clean edges, discarding any scraps. Cut the rectangle in half lengthwise, then crosswise into 4 pieces, giving you a grand total of 8 biscuits.
  • Place each biscuit on the prepared baking sheet leaving about 2 inches apart. If the dough seems like it's warmed up, transfer to the freezer to chill for 10 minutes. Use a pastry brush to brush the tops of each biscuit with the melted Land O Lakes® Garlic & Herb Butter Spread; immediately sprinkle with the fresh herbs, salt, and pepper. Transfer to the preheated oven to bake for 20 to 25 minutes, or until the biscuits are a deep golden brown on the bottom and golden on top. Transfer to a wire rack to cool slightly, before serving warm with your favorite main dishes and a generous portion of butter. These biscuits are best the day they're made.