Herb Buttermilk Biscuits

Herb Buttermilk Biscuits

Recipe Rating: 3.4802
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.
  • 1 1/2 tablespoon (1 1/2 sticks) unsalted butter, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons finely chopped fresh sage leaves
  • 1 cup buttermilk
Preheat the oven to 400°F. In a small saucepan, melt 4 tablespoons of the butter and add rosemary and thyme. Remove from heat and 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. Use a pastry blender to cut the butter into the flour mixture.) Stir in the sage leaves followed by the buttermilk. Mix just until combined.

Line a baking sheet with parchment paper. Drop tablespoons of dough onto the sheet in 12 even mounds. Brush the tops with the reserved herb butter.

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.