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Herb Biscuits

Herb Biscuits
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Makes 12 biscuits| Hands-On Time: | Total Time:


  • 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


  1. 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).
  2. 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 November, 2011

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 .

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.