Buttermilk-Herb Biscuits

Buttermilk-Herb Biscuits

Homemade herb biscuits, warm from the oven, are a favorite comfort food!

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

12

biscuits

2
cups Gold Medal® all-purpose flour
2
teaspoons baking powder
1 1/2
teaspoons dried herb leaves, such as rosemary, basil or thyme, or Italian seasoning
1/2
teaspoon salt
1/2
teaspoon baking soda
1/3
cup shortening
1
cup buttermilk
1
tablespoon butter or margarine, melted
  1. Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
  2. On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
  3. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 12 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To cut the dough, push the biscuit cutter (dipped in flour) straight into the dough. Cut biscuits as close together as possible, and try not to twist as you cut so biscuits will be the same size.
Success
Lightly press—but don’t knead—leftover scraps of dough together to cut out a few more biscuits (they may be slightly uneven, but they'll taste just as good).

Nutrition Information:

1 Serving (1 Biscuit)
  • Calories 140
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 1g),
  • Cholesterol 0mg;
  • Sodium 260mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.