Ingredients Jump to Instructions ↓

  1. 3 c All-purpose flour

  2. 1 1/2 tb Double-acting baking powder

  3. 3/4 ts Baking soda

  4. 3/4 ts Salt

  5. 2 tb Sugar

  6. 3/4 c Butter -- cold

  7. 1 Egg -- slightly beaten

  8. 3/4 c Buttermilk

  9. 1/2 c Fresh herbs --see note

  10. Recipe by: Elizabeth Powell

Instructions Jump to Ingredients ↑

  1. Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown.


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