Tapenade Herb Biscuits
Flaky, tender biscuits infused with briny tapenade and fresh herbs. These savory biscuits have a crispy exterior and buttery crumb, studded with olive and caper flavor throughout. Serve warm with cheese, cured meats, or alongside a salad.
Steps
Before you start
- Preheat oven to 400°F (200°C)
- Cut butter into ½-inch cubes and keep very cold
- Have all dry ingredients measured and ready to mix quickly
Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- Set aside.
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Tip: Keep all ingredients cold for flakier biscuits—work quickly from this point forward.
Cut in butter
- Add cold butter cubes to the flour mixture.
- Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- This should take 1–2 minutes.
- Do not overmix.
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Ready when: Texture looks like coarse breadcrumbs with visible butter pieces
Tip: If the mixture feels warm or the butter is blending in too much, refrigerate for 5 minutes before continuing.
Add tapenade and herbs
- Fold in the chopped tapenade, drained capers, fresh herbs, and lemon zest (if using).
- Stir gently until just combined; some streaks of tapenade are okay and will create flavorful pockets.
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Ready when: Tapenade and capers are roughly mixed throughout
Tip: Do not overmix at this stage—overmixing develops gluten and makes biscuits tough.
Add buttermilk and form dough
- Make a well in the center of the dry mixture and pour in the cold buttermilk.
- Using a fork or your hands, gently stir until the dough just comes together.
- There should be visible streaks of flour and some lumps; this is normal.
- Avoid kneading.
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Ready when: Dough is shaggy and just cohesive, not smooth or overworked
Tip: If the dough seems too dry, add 1 tablespoon buttermilk at a time. If it feels sticky, dust with a little flour.
Shape biscuits
- Turn the dough onto a lightly floured surface and gently pat it down to a ½-inch thickness.
- Do not knead.
- Using a 2¼-inch round cutter (or a drinking glass), cut out biscuits by pressing straight down and lifting up without twisting.
- Place biscuits on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Gather scraps, gently press together, and cut additional biscuits; you should have about 12.
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Ready when: 12 round biscuits cut out and arranged on sheet
Tip: Twisting the cutter seals the edges and prevents biscuits from rising evenly; press straight down instead.
Brush with egg wash (optional)
- If using, lightly brush the top of each biscuit with the beaten egg mixture for a golden, shiny finish.
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Ready when: Biscuits are evenly brushed with egg wash
Tip: Skip the egg wash if you prefer a matte, more rustic appearance.
Bake biscuitsOven 400°F / 205°C
- Place the baking sheet in a preheated 400°F (200°C) oven.
- Bake for 12–14 minutes, until the biscuit tops are golden brown and a toothpick inserted into the center comes out clean with no wet crumbs.
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Ready when: Biscuit tops are golden brown; toothpick comes out clean
Tip: Do not overbake or the biscuits will dry out. Check at 12 minutes first.
Cool and serve
- Remove from the oven and let the biscuits cool on the baking sheet for 2–3 minutes, then transfer to a wire rack or serve warm.
- Best enjoyed within a few hours of baking.
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Ready when: Biscuits feel set and can be lifted without breaking
Tip: Serve warm with butter, soft cheese, or alongside soups and salads for maximum flavor.
Good to know
Tips
- Tapenade is salty—taste a small piece of dough before adding the full amount if using store-bought; reduce salt in the dry mix if your tapenade is very briny.
- For extra Mediterranean flair, sprinkle a pinch of fleur de sel and fresh thyme on top before baking.
- These biscuits pair beautifully with whipped feta, hummus, or a simple salad of tomatoes and basil.
- If your biscuits spread too much instead of rising, your oven may not be hot enough; use an oven thermometer to verify it's at 400°F (200°C).
Storage & reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 300°F (150°C) for 5 minutes until warm. Freeze baked biscuits in a zip-top bag for up to 1 month; thaw at room temperature for 30 minutes, then reheat as above. Unbaked biscuits can be frozen on the sheet, then transferred to a bag; add 1–2 minutes to baking time.
Substitutions
- black olive tapenade → ½ cup (70g) chopped pitted Kalamata olives mixed with 1 teaspoon minced garlic and 1 teaspoon red wine vinegar. Homemade tapenade offers fresher flavor and you can control saltiness.
- fresh flat-leaf parsley and fresh thyme (or 1 tbsp dried herbs) → 1 tablespoon dried herbes de Provence or Italian seasoning. Dried herbs are convenient; use half the amount of fresh since they're more concentrated.
- cold buttermilk → ¾ cup (180 ml) plain Greek yogurt thinned with 1–2 tablespoons milk. Adds tanginess and richness; mix until pourable before adding to dough.
- cold unsalted butter → 6 tablespoons (85g) cold olive oil-based butter alternative. Works well for dairy-free biscuits; keep very cold for best texture.
