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Black Seed Biscuits

These flaky, buttery biscuits have a delicious flavor profile from black seeds and mahlab. They are perfect for tea time or brunch!
Course Appetizer, Brunch, Sides, Tea Time


  • 3 cups flour, plus additional for dusting the surface
  • tsp baking powder
  • tsp salt
  • 3 tsp sugar
  • 1.5 tsp mahlab*
  • 1 tbsp black seeds*, and a bit more for sprinkling
  • 1 stick (4 ounces), frozen butter, cut into small cubes
  • 1 cup whole or 2% milk
  • 1 egg
  • 1 tbsp water


  • In a food processor (or bowl if you do not have one) mix together flour, baking powder, salt and mahlab.
  • With your food processor or a pastry cutter, pulse/chop butter into flour mixture until a sandy/pebbly appearance develops.
  • If using food processor, remove contents to a separate bowl. To the bowl with flour and butter, add milk and black seeds until just combined. Next, bring the dough out on a surface and mix with your hands until a uniform dough develops. Shape into a rectangle and cover with plastic wrap. Refrigerate for 1 hour.
  • Remove dough from fridge and dust surface with flour. Roll out dough into a rectangle shape until about 1" thick.
  • Fold dough into 3rds. Roll out into a 1" rectangle again and fold into 3rds. Refrigerate again for 1 hour.
    Black Seed Biscuits
  • Repeat step 4 & 5 one or two more times. **
    Black Seed Biscuits
  • Preheat oven to 400F.
  • To make egg wash, whisk egg with water, set aside.
  • Remove from fridge and roll out to about ¾-1". Cut into whatever shape you'd like. I used a circle cookie cutter here, but use whatever you have on hand, even the rim of a glass cup works. Be sure to dip whatever you are cutting your dough with, with flour so it does not stick to the dough.
  • If you have scraps of dough, roll out and cut again into desired shape.
  • Place biscuits on a baking sheet. Lightly brush tops with egg wash. Sprinkle a few black seeds on top of each biscuit.
  • Bake for about 20-25 minutes until tops just start to golden.
  • Allow to cool. Enjoy on their own, or with jam, cheese or butter. Stores on counter for 3-5 days or in freezer for 2 months.


*Mahlab and black seeds can be found in many Middle Eastern or Greek specialty food stores, or bought on Amazon. 
**The more times you repeat this process the more layering your biscuits will have. I usually do 2 rounds (dough enters the fridge 3 times). 
Keyword biscuits, black seeds, butter, mahlab