Cooking with flowers – this is one of my 2013 New Year’s resolutions, so I couldn’t resist sneaking nasturtium petals into Julia Child’s herb biscuits this morning. Her classic recipe produces light, flaky biscuits, and the addition lemon pepper and spicy nasturtium petals add extra zing. Lovely at brunch with scrambled egg or at dinner with curried celery root soup.

herb biscuits from Julia Child’s recipe with chives, parsley, and nasturtium


Herb and nasturtium biscuits à la Julia Child

Life in a Skillet
The herbs and pepper add zest to these flaky biscuits. Depending on how you roll the dough, this recipe yields 18 - 24 biscuits
Course bread


  • 3 cups all-purpose flour
  • 1 teaspoons salt
  • 1 teaspoon lemon pepper
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 8 tablespoons chilled shortening
  • 4 tablespoons fresh minced chives
  • 4 tablespoons fresh minced parsley minced
  • 5 nasturtium leaves minced
  • 2 large eggs beaten
  • 1 1/2 cups buttermilk


  • Preheat oven to 450 degrees F.
  • Combine all dry ingredients in large bowl.
  • Cut in the shortening and blend with pastry blender or a fork until mixture is crumbly
  • Add minced herbs.
  • Stir in the eggs and buttermilk.
  • Turn onto a floured surface and gently knead until it becomes a soft dough ball
  • Roll 1/2" thick.
  • Cut into rounds
  • Set on ungreased baking sheet 2" apart and bake for 10 minutes