Photo of Herbed breakfast biscuits by WW

Herbed breakfast biscuits

Total Time
35 min
15 min
20 min
While not time-consuming to make, these herbed buttermilk biscuits will take your breakfast from good to great. The mix of cake flour and all-purpose flour is crucial in these biscuits. The cake flour makes them light and airy on the inside and the all-purpose flour helps the exterior brown and provides a nice bite. The buttermilk adds a rich, tangy flavor to the biscuits. We opted to cut the biscuits out instead of using a biscuit cutter to prevent rerolling the dough, saving time and preventing potentially tough biscuits. Enjoy these plain or serve them with your favorite jelly, jam, or preserves.


All-purpose flour

1 cup(s)

Cake flour

1 cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Table salt

¼ tsp

Fresh parsley

1 Tbsp, thyme or oregano, fresh, chopped


1 Tbsp, fresh, chopped

Low fat cream cheese

2 Tbsp

Light butter

2 Tbsp, cut into small pieces

Regular soy cheese

1 slice(s), with herbs and garlic, grated

1% low-fat buttermilk

¾ cup(s)


  1. Preheat oven to 400ºF. Coat a baking pan with cooking spray.
  2. Whisk together flour, cake flour, baking powder, baking soda, salt and herbs. Add cream cheese, soy cheese and butter, cutting into flour with a pastry cutter or with two table knives.
  3. Stir in buttermilk.
  4. Turn dough onto a floured surface and roll it out to 1/2-inch thickness. Cut dough into 10 square or rectangular biscuits.
  5. Set biscuits on prepared pan and bake until golden brown on top, 15 to 20 minutes.