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Buttermilk-Herb Biscuits

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Buttermilk-Herb Biscuits
  • Prep 20 min
  • Total 40 min
  • Servings 12
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Homemade herb biscuits, warm from the oven, are a favorite comfort food!
By Betty Crocker Kitchens
Updated Nov 28, 2007

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

140 Calories, 7g Total Fat, 3g Protein, 17g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Biscuit
Calories
140
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
260mg
11%
Potassium
55mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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