The name “Soup Biscuits” is just so appropriate! They’re great with soup and they have the flavor complexity of soup baked right in! Tangy buttermilk, rich butter, smoky Gruyère cheese, and fresh fragrant herbs… it’s all here in these fantastic, golden-brown biscuits. Delightfully crumbly and buttery, Soup Biscuits are a plateful of pleasing flavors, ready to accompany any bowl of warm goodness!


  • 2 tablespoons butter, melted, for greasing the baking dish, plus 1/2 cup unsalted butter, cold, cut into small pieces, divided
  • 4 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 (8-ounce) block Gruyère cheese, freshly grated
  • 1/2 cup fresh herbs, of your choice, chopped
  • 1 cup buttermilk
  • 1 cup sour cream


Step 1 –Preheat the oven to 425 degrees F.

Step 2 –Brush a 9×13-inch baking dish with 2 tablespoons of the melted butter.

Step 3 –In a large bowl, add the flour, the baking powder, and the salt and whisk to combine.

Step 4 –Add the remaining cold butter pieces to the flour mixture and use a fork or a pastry blender to incorporate the butter pieces into the flour mixture.

Step 5 –Add the cheese and the herbs and stir to combine.

Step 6 –In a separate bowl, add the buttermilk and the sour cream and whisk to combine.

Step 7 –Add the buttermilk-sour cream mixture to the flour mixture and mix until just combined.

Step 8 –Press the dough mixture into the prepared baking dish.

Step 9 –Using a knife, score the dough mixture to outline the biscuits. This will help with cutting and separating them after they are baked.

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Step 10 –Bake until the biscuits are golden and puffed, about 30-35 minutes.

Step 11 –Allow the biscuits to cool.

Step 12 –Cut and serve.