Herb Biscuits

Con Poulos

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Makes 12 biscuits| Hands-On Time: 20m | Total Time: 35m

Ingredients

4 cups all-purpose flour, spooned and leveled, plus more for the work surface
2 tablespoons baking powder
1 1/2 tablespoons chopped fresh herbs (such as thyme, sage, and/or rosemary)
2 teaspoons kosher salt
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups buttermilk

Directions

Heat oven to 400° F. In a large bowl, whisk together the flour, baking powder, herbs, salt, and baking soda. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the buttermilk and stir until just moistened (do not overmix).
Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Gently shape into a 1¼-inch-thick disk. Using a 2½-inch round cookie cutter or a small glass, cut out 12 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on 2 baking sheets and bake, rotating the baking sheets halfway through, until golden, 15 to 20 minutes.

By Charlyne Mattox, November 2011

See Nutritional Information for this recipe »

Nutritional Information

Per ServingServing Size: 1 biscuit
Calories 342

Fat 20g
Sat Fat 12g
Cholesterol 51mg
Sodium 735mg
Protein 6g
Carbohydrate 36g
Sugar 2g
Fiber 1g
Iron 2mg
Calcium 98mg

What does this mean? See Nutrition 101.

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Quick Tip

The biscuits can be made up to 1 day in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375° F oven for 5 to 10 minutes before serving.