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Herb Buttermilk Biscuits

Herb Buttermilk Biscuits

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Jazdyne

Light and fluffy, melt-in-your-mouth goodness!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
  2. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
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Reviews

Jazdyne
40
5/25/2009

Yum, great with a hearty stew on those cold nights! Its important to know that the kelp is instead of salt. It really just gives it a richer, and slightly salty flavour but these would be good with a pinch of salt as well. The kelp just adds extra minerals and iron.

cbreeez
16
3/22/2010

I have to agree..light and fluffy...needs a little more sugar perhaps two teaspoons instead of 1 & 1/2. Would not need that if putting jam on them.

jeanjeannie
6
4/25/2011

these are very yummy we all loved them. will make them again