Biscuits deserve better, and these Maitre d’ Butter biscuits prove it. What begins as a simple dough turns into a warm, golden holiday side layered with roasted garlic richness, bright herbs, and the unmistakable depth of our chef-crafted compound butter. With Maitre d’ Butter folded into the dough and brushed on top, every bite is tender, aromatic, and unmistakably steakhouse-worthy — the kind of biscuit that never makes it past the first round of passing.
What makes them shine is the way the flavors build as they bake. The butter melts into the layers, creating delicate pockets of richness, while the herbs bloom in the oven and fill the kitchen with an irresistible aroma. Add a pinch of Sergio’s Seasoning for a subtle savoriness or French Cuffs for a hint of caramelized onion depth, and suddenly this familiar comfort food feels elevated — exactly what a holiday table deserves.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for balanced browning)
- 6 tablespoons cold Maitre d’ Butter, cut into small cubes
- ¾ cup cold buttermilk
- 1–2 tablespoons melted Maitre d’ Butter (for brushing)
- ½–1 teaspoon Sergio’s or French Cuffs Seasoning (optional, for added depth)
Directions
- Mix the dry ingredients: In a large bowl, combine flour, baking powder, salt, and sugar. If using Sergio’s or French Cuffs, whisk it in now so the seasoning distributes evenly throughout the dough.
- Work in the butter: Add the cold, cubed Maitre d’ Butter and cut it into the flour using a pastry cutter or your fingertips. You’re looking for pea-sized pieces — these pockets of butter create the steam that makes biscuits flaky.
- Add the buttermilk: Pour in the cold buttermilk and gently mix until the dough just comes together. Avoid overworking it; tenderness is the goal.
- Shape and cut: Turn the dough onto a lightly floured surface, fold it over itself 3–4 times to create layers, then pat into a 1-inch-thick slab. Cut into rounds or squares.
- Bake: Place biscuits on a parchment-lined sheet and bake at 425°F for 12–15 minutes, or until golden brown and fragrant.
- Finish with flavor: Brush the hot biscuits with melted Maitre d’ Butter for a glossy, aromatic finish that melts into every flaky layer.
Serving Tips
- Holiday-ready side: Serve these alongside prime rib, holiday ham, or a Christmas morning spread — they pair effortlessly with any festive meal.
- Biscuits & gravy, elevated: Use them as the base for a rich biscuits and gravy dish. The herbs and garlic from the Maitre d’ Butter add depth that makes the whole dish taste slow-simmered and intentional.
- Gift it: Bundle a tin of Maitre d’ Butter with a printed recipe card for an easy, thoughtful host gift that feels homemade and generous.
Why the Butter (and Seasonings) Matter
Maitre d’ Butter brings roasted garlic, herbs, and rich creaminess that melts into the dough, creating layers of flavor and texture. Sergio’s adds just enough savoriness to make the biscuits feel more dynamic, while French Cuffs introduces a subtle sweetness and aromatic onion complexity. Together, they create biscuits that taste intentional, layered, and far more delicious than the ingredient list would ever suggest.
A New Holiday Staple
A good biscuit should feel comforting, but a great biscuit should feel memorable — and this one does. With bold flavor, simple prep, and our signature butter doing the heavy lifting, these Maitre d’ Butter biscuits turn an everyday side into a holiday-worthy standout. No complicated steps, just pure, crave-worthy flavor that belongs on every celebration table.
