Herb Buttermilk Biscuits

Herb Buttermilk Biscuits

10
Jazdyne 0

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

28 m servings 133 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10

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 w...

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.

I've tried some good biscuit recipes and some not so good. I know what I like. I like a biscuit that rises high and pretty, that kind of splits in half just by gently separating it with your f...

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

When I was a bachelor 50 years ago Pillsbury sold a variety of stews with herbed biscuits. Creamed chicken, tuna, et al. As a widower 40 years later, this is the answer I've been searching for!...

Very good! I don't make biscuits very often bc I'm not a fan of rolling out and cutting (just one of my least favorite things) but I had milk I needed to use and these looked good. So I perser...

I made this biscuit based on a picture that naples34102 had posted. The picture is beautiful and I wanted a nice fluffy, splitting biscuit like hers. I followed the changes she made to this re...

These were quick to make and came out just right. They were good with spaghetti.

Good recipe. I didn't have all of the herbs but they still had a lot of flavor. It is probably my fault for not letting the baking powder sink in longer but they came out of the oven rather flat.