Light and fluffy, melt-in-your-mouth goodness!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.

    Advertisement
  • Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.

  • Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

Nutrition Facts

132.5 calories; 2.9 g protein; 18 g carbohydrates; 14.2 mg cholesterol; 160.2 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2015
I've tried some good biscuit recipes and some not so good. I know what I like. I like a biscuit that rises high and pretty, that kind of splits in half just by gently separating it with your fingers. I like a biscuit that's light and tender and certainly not one that's kind of a grease wad (I've tried one or two of those). This one meets all that criteria. They're a good basic biscuit, made special with the addition of herbs. I kind of had the feeling, however, that these biscuits might need a little lift to ensure they would rise as high as I would like. I decreased the baking powder to 2-1/2 tsp. and ADDED 1/2 tsp. of baking soda. I figured since buttermilk, which is acidic, needs baking soda it would love more than what is contained in baking powder. I thought a little straight sodium bicarbonate wouldn't hurt. My suspicions proved to be correct because there was no rising issue with what came out of my oven! I did not add kelp powder. I did add 1/2 tsp. salt and another 1/2 tsp. sugar. As for the herbs, I used fresh thyme along with the dried basil and parsley, although I'm confident any herbs would be good. (Just remember you need three times fresh herbs than dried) I did have to add a little more buttermilk to make the dough pull together. I felt more comfortable baking these at 425* and once out of the oven I brushed them with melted butter to which I added garlic powder and dried parsley. I loved them. They'll go great with our soup tonight! Read More
(74)

Most helpful critical review

Rating: 3 stars
03/24/2017
I used fresh herbs.... they were not very flavorful. They also looked nothing like the picture. They were white. They were ok just not as advertised. Read More
(1)
32 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2015
I've tried some good biscuit recipes and some not so good. I know what I like. I like a biscuit that rises high and pretty, that kind of splits in half just by gently separating it with your fingers. I like a biscuit that's light and tender and certainly not one that's kind of a grease wad (I've tried one or two of those). This one meets all that criteria. They're a good basic biscuit, made special with the addition of herbs. I kind of had the feeling, however, that these biscuits might need a little lift to ensure they would rise as high as I would like. I decreased the baking powder to 2-1/2 tsp. and ADDED 1/2 tsp. of baking soda. I figured since buttermilk, which is acidic, needs baking soda it would love more than what is contained in baking powder. I thought a little straight sodium bicarbonate wouldn't hurt. My suspicions proved to be correct because there was no rising issue with what came out of my oven! I did not add kelp powder. I did add 1/2 tsp. salt and another 1/2 tsp. sugar. As for the herbs, I used fresh thyme along with the dried basil and parsley, although I'm confident any herbs would be good. (Just remember you need three times fresh herbs than dried) I did have to add a little more buttermilk to make the dough pull together. I felt more comfortable baking these at 425* and once out of the oven I brushed them with melted butter to which I added garlic powder and dried parsley. I loved them. They'll go great with our soup tonight! Read More
(74)
Rating: 5 stars
05/25/2009
Yum, great with a hearty stew on those cold nights! Its important to know that the kelp is instead of salt. It really just gives it a richer, and slightly salty flavour but these would be good with a pinch of salt as well. The kelp just adds extra minerals and iron. Read More
(49)
Rating: 4 stars
03/22/2010
I have to agree..light and fluffy...needs a little more sugar perhaps two teaspoons instead of 1 & 1/2. Would not need that if putting jam on them. Read More
(17)
Advertisement
Rating: 5 stars
02/25/2015
I made this biscuit based on a picture that naples34102 had posted. The picture is beautiful and I wanted a nice fluffy, splitting biscuit like hers. I followed the changes she made to this recipe, and they turned out great. I didn't brush with butter when they came out of the oven as I baked them in the morning and heated them up at dinner time. They paired quite well with "Minnesota Wild Rice Soup' from AR. I took half the batch in to co-workers and they were well received there, also. A great biscuit recipe for something savory and different, and one I would make again. Read More
(8)
Rating: 4 stars
03/22/2013
When I was a bachelor 50 years ago Pillsbury sold a variety of stews with herbed biscuits. Creamed chicken, tuna, et al. As a widower 40 years later, this is the answer I've been searching for!! Probably have to go to Trader Joe's for the kelp. Great single dish suppers!! Read More
(7)
Rating: 5 stars
06/07/2011
Very good! I don't make biscuits very often bc I'm not a fan of rolling out and cutting (just one of my least favorite things) but I had milk I needed to use and these looked good. So I perservered past my dislike of rolling pins and made them. I used fresh thyme bc I had it--for the rest of the herbs I used dried. These are pretty easy if I can get past the rolling out part, and taste quite good. I paired with sausage gravy (another recipe on here--Drop Biscuits with Suasage Gravy, subbing these biscuits for the Drop Biscuits) and bf was pleased, although he criticized my choice to make it for dinner. But hey--I'm the cook! Thanks for the recipe! Read More
(6)
Advertisement
Rating: 4 stars
04/25/2011
these are very yummy we all loved them. will make them again Read More
(6)
Rating: 5 stars
04/11/2016
Delicious! The options for spices are endless. I have used chopped chives, green onion, parsley and many more combinations. The combinations are endless. It worked well with a beef stew I served on a cold blustery night. Read More
(2)
Rating: 4 stars
05/23/2011
Good recipe. I didn't have all of the herbs but they still had a lot of flavor. It is probably my fault for not letting the baking powder sink in longer but they came out of the oven rather flat. Read More
(2)
Rating: 3 stars
03/24/2017
I used fresh herbs.... they were not very flavorful. They also looked nothing like the picture. They were white. They were ok just not as advertised. Read More
(1)