Fresh Herb Buttermilk Biscuits

Fresh Herb Buttermilk Biscuits

Makes 12
Herbs add fresh flavor to these tender biscuits, infusing the dough and also the butter brushed over the biscuit tops. A lovely accompaniment for just about any soup.
  • 12 tablespoons (1 1/2 sticks) butter, divided
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 cup unbleached white flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon natural cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon baking soda
  • 2 teaspoons minced fresh sage leaves
  • 1 cup buttermilk
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Preheat oven to 400°F. Melt 4 tablespoons butter with rosemary and thyme. Set aside to infuse.

In the bowl of a food processor, pulse both flours with the sugar, baking powder, salt and soda. Dice remaining butter and add it to the flour. Pulse until mixture resembles coarse crumbs. Transfer mixture to a mixing bowl. (Alternatively, stir the ingredients together in a large mixing bowl. Using a pastry blender cut the butter into the flour mixture.) Stir in the sage leaves followed by the buttermilk.

Line a baking sheet with parchment paper. Drop tablespoons of dough onto the sheet in 12 even mounds. Brush the tops with the herb butter, and if desired, sprinkle with a little sea salt.

Bake the biscuits until golden brown and fragrant, 15 to 20 minutes. Cool on a wire rack for a minute or two before serving.
Nutritional Info: 
Per Serving: Serving size: 1 biscuit, 190 calories (110 from fat), 12g total fat, 7g saturated fat, 30mg cholesterol, 260mg sodium, 17g carbohydrates, (2 g dietary fiber, 1g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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