Autumn Seasoned Biscuits
- Dakota Delights
- Date Created:
Autumn Seasoned Biscuits
- Dakota Delights
- Date Created:
These autumn-seasoned biscuits are the perfect blend of savory herbs and warm fall spices. Fluffy and golden, each bite is infused with fragrant sage, earthy rosemary, and subtle thyme, complemented by a hint of nutmeg for a cozy seasonal twist. They’re ideal for pairing with a savory breakfast, soups, stews, or enjoying on their own with a pat of butter.
Easy to make and irresistibly aromatic, these biscuits bring the flavors of fall straight to your table. Whether you’re serving them at a holiday gathering or a casual weeknight dinner, their comforting taste and inviting aroma will make them a seasonal favorite. Perfectly soft on the inside with a lightly crisp exterior, they capture the essence of autumn in every bite.
WHY YOU'LL LOVE AUTUMN SEASONED BISCUITS
You’ll love this autumn biscuit recipe because it’s a cozy, flavorful twist on a classic favorite. The combination of sage, rosemary, thyme, and a hint of nutmeg makes each bite aromatic and comforting—perfect for fall gatherings or a simple weeknight treat.
Plus, they’re easy to make! Fluffy on the inside with a lightly crisp exterior, these biscuits pair beautifully with soups, stews, or just a smear of butter. They bring the warm, inviting flavors of the season straight to your table, making every meal feel extra special.
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PRO TIPS TO MAKE AUTUMN SEASONED BISCUITS
ChatGPT said:
Keep ingredients cold: Use cold butter for flakier, layered biscuits.
Don’t overmix: Stir just until combined to avoid tough biscuits.
Don’t twist the biscuit cutter: I know it’s tempting to twist the cutter if you’re using a round one, but don’t do it. That will seal the dough edges and keep you from getting a layered, flaky biscuit.
Optional finish: Brush tops with melted butter before baking for a golden, flavorful crust.
Make ahead: Dough can be chilled for up to a day or frozen — just bake fresh for best results.
KEY INGREDIENTS OF AUTUMN SEASONED BISCUITS
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These are the main ingredients you need for making autumn seasoned biscuits. Find the full ingredients and measurements in the recipe card below
Flour: The base of the biscuits, providing structure and a tender crumb. Using all-purpose flour gives the right balance of lightness and stability.
Baking powder and soda: The leavening agents that help the biscuits rise, making them fluffy and soft.
Salt: Enhances all the flavors and balances the sweetness and herbs.
Butter: Adds richness and creates flaky layers. Cold butter ensures a light, tender texture.
Herbs (sage, rosemary, thyme): Infuse the biscuits with earthy, savory flavors that scream fall. Use ground herbs or chop them finely to help distribute the flavor evenly.
Nutmeg: A warm, subtle spice that complements the herbs and adds seasonal depth without overpowering.
Milk (or buttermilk): Hydrates the dough and helps bind ingredients while contributing to a tender crumb.
VARIATIONS TO TRY
Have more fun with your autumn seasoned biscuits with these variations / additions!
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Cheese: Add shredded cheddar, Gruyère, or Parmesan for a savory twist.
Garlic: Mix in a clove of minced garlic or a pinch of garlic powder for extra depth.
Sweet touch: Sprinkle a little brown sugar or drizzle honey on top for a sweet-savory combination.
Seeds & nuts: Add pumpkin seeds or finely chopped pecans for crunch.
Herb swaps: Try substituting or adding fresh parsley, chives, or tarragon for a different flavor profile.
Mix-ins: Fold in cooked bacon bits or caramelized onions for an indulgent upgrade.
HOW TO MAKE AUTUMN SEASONED BISCUITS
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making autumn seasoned biscuits. You can find the full set of instructions in the recipe card below.
- Whisk together flour, baking powder, baking soda, salt, pepper, rosemary, thyme and nutmeg.
- Cut cold butter into dry mix with a pastry cutter.
3. Preheat oven to 450 F. Roll out dough and fold over like a pamphlet, so that it’s in 3 layers. Repeat this process at least 3 times, folding in opposite directions.
4. Roll out dough a final time and cut into 8 squares, or leave dough thicker and cut 6 squares for taller biscuits. Place in freezer or fridge to chill for a few minutes before baking while the oven finishes coming to temperature. Bake for 10-12 minutes.
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Autumn Seasoned Biscuits
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 pastry cutter
- 1 cookie sheet
Ingredients
- 2 c ap flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ tsp dried rosemary
- ½ tsp ground sage
- ¼ tsp dried thyme
- ¼ tsp ground nutmeg
- ¼ tsp black pepper
- 6 tbsp butter (cold)
- 1 c buttermilk
Instructions
- Whisk together 2 c ap flour, 1 tbsp baking powder, ¼ tsp baking soda, 1 tsp salt, ½ tsp dried rosemary, ½ tsp ground sage, ¼ tsp dried thyme, ¼ tsp ground nutmeg, ¼ tsp black pepper.
- Cut in 6 tbsp butter (cold) with a pastry cutter
- Mix in 1 c buttermilk. Preheat oven to 450 °F
- Roll out dough and fold over like a pamphlet, so that it's in 3 layers. Repeat this process at least 3 times, folding in opposite directions, for balance
- Roll out the dough a final time, and cut into 8 squares, or use a biscuit cutter of your choice. If you prefer a super thick and fluffy biscuit don't roll the dough out too flat, and cut into 6 squares.
- Put biscuits on to cookie sheet, and let the cookie sheet chill in the freezer while the oven heats up. Bake for 10-12 minutes on 450 °F
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MAKE AHEAD INSTRUCTIONS
Make Ahead:
You can prepare the biscuit dough up to a day in advance. Keep it tightly wrapped in the refrigerator and bake fresh when ready for the best texture and flavor.
Freeze:
Shape the biscuits and place them on a baking sheet to freeze individually. Once solid, transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
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Storage:
Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits the same way as unbaked—reheat in the oven to restore freshness.
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FREQUENTLY ASKED QUESTIONS
Q: Can I use fresh herbs instead of dried?
A: Yes! Use about triple the amount of fresh herbs since they’re less concentrated. Fresh herbs give a brighter, more vibrant flavor. Be sure to mince them finely, so no bites are too overpowering.
Q: Can I make these biscuits dairy-free?
A: Absolutely. Substitute butter with a plant-based butter and use your favorite non-dairy milk. The texture may be slightly different but still delicious.
Q: Can I substitute buttermilk?
A: Absolutely. Use the same amount of milk or cream as you would buttermilk, and add 1 tsp of white vinegar per cup of other dairy.
Q: How do I get biscuits extra fluffy?
A: Keep your butter cold, don’t overmix the dough, and bake immediately after shaping. Folding the dough once or twice can also help create layers.
Q: Can I add mix-ins like cheese or bacon?
A: Yes! Fold in shredded cheese, cooked bacon, or caramelized onions gently before baking.
Q: How should I reheat leftover biscuits?
A: Warm them in a 350°F oven for 5–7 minutes, or microwave for 15–20 seconds. For frozen biscuits, bake straight from the freezer, adding a few extra minutes.
MORE FALL RECIPES TO TRY
Impress your guests with dense and fluffy pumpkin shaped dinner rolls as pictured above.
Try my brown sugar glazed ham steaks as pictured above.
Level up your basics and make the chef level mashed potatoes pictured above.
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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