Buttermilk Herb Biscuits

  • Yield: 32 pieces


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