Buttermilk Herb Biscuits

  • Yield 32 pieces

A welcome complement to any dinner.


5 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 cup shortening
1 teaspoon oregano
1 teaspoon dried celery leaves, crumbled, hard stalks removed
1 teaspoon chopped freeze-dried chives
2 teaspoons chervil
2 teaspoons herbs de Provence
2 teaspoons crushed thyme leaves
2 teaspoons parsley leaves
2 packages dry yeast
1/4 cup warm water
2 cups buttermilk


  1. Stir together flour, sugar, baking powder, baking soda, and salt.  Cut in shortening until mixture resembles coarse meal.  Add herbs; mixing well to distribute evenly.  Dissolve yeast in warm water; stir into buttermilk.  Add liquid to dry ingredients, stirring well until blended.  On floured surface knead just enough to hold dough together.  Roll out 1/2-inch thick.  Cut with biscuit cutter.  Place on greased baking sheet; cover and let rise 1 hour.  Bake at 450F for 10 minutes.
  2. For freezing, bake only 5 minutes; cool and freeze.  When ready to serve, place on greased baking sheet and bake at 450F for about 8 minutes.


Recipe reprinted with permission from the Junior League Springfield Publication’s Honest to Goodness (Springfield, Illinois, 1990).



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