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Herbed Buttermilk Biscuits

Makes: 16 biscuits


  • 1½-2½ cups self-rising soft-wheat flour (such as White Lily)
  • ¼ cup shortening
  • cup buttermilk
  • ¼ cup heavy cream
  • 1 Tbsp assorted chopped fresh herbs (such as thyme, basil, sage, and rosemary)


  • Preheat oven to 450°. Place 11/2 cups flour in a large bowl. Add shortening, and use a pinching motion with your fingers to break it up and work it into the flour. (Mixture will be crumbly and resemble small peas.) Add buttermilk and next 2 ingredients, stirring just until flour is moistened.
  • Turn dough out onto a well-floured surface. Using floured hands, knead dough 4 to 5 times by folding dough over and pressing down with the heels of your hands; gradually add as much of remaining flour as needed to make a smooth dough. (The dough should not be sticky.)
  • Pat dough to 3/4-inch thickness. Cut with a 2-inch round cutter. (Be very careful not to twist the cutter.) Combine any dough scraps, pat to 3/4-inch thickness, and cut into rounds (discard any remaining scraps). Place biscuits, with sides touching, in an ungreased, light-colored jelly-roll pan.
  • Bake at 450° for 16 to 18 minutes or until lightly browned.
Herbed Buttermilk Biscuits Copyright © Rebecca Lang Cooks | rebeccalangcooks.com