Herb Biscuits

I made these for Thanksgiving dinner a few years ago and they were so good I figured I had to share. (they are a variant of the baking powder biscuits that are famous in the Southern US) This recipe makes 10-12 biscuits. 1/4 Cup shortening 2 Cups all purpose flour 1 Tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon finely ground thyme 1/4 teaspoon finely ground tarragon 1/4 teaspoon finely ground rosemary 1/4 teaspoon finely ground marjoram 3/4 cup buttermilk (if it's really thick, use a full cup) Heat oven to 450° F. Mix all dry ingredients in a bowl. Cut shortening into the dry mix with a pastry cutter or fork until the blend looks like fine crumbs. Stir in buttermilk until the dough forms a ball. Turn onto a lightly floured surface and knead for about 30 seconds. Roll or pat until dough is about 1/2 inch thick. Cut with a floured biscuit cutter and place on an ungreased cookie sheet ... place 1 inch apart for crispy sides, touching for soft sides. Bake 10-12 minutes at 450° F. Serve warm.

Herb Biscuits

© Diana Christopher 2010-2020

Herb Biscuits

I made these for Thanksgiving dinner a few years ago and they were so good I figured I had to share. (they are a variant of the baking powder biscuits that are famous in the Southern US) This recipe makes 10-12 biscuits. 1/4 Cup shortening 2 Cups all purpose flour 1 Tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon finely ground thyme 1/4 teaspoon finely ground tarragon 1/4 teaspoon finely ground rosemary 1/4 teaspoon finely ground marjoram 3/4 cup buttermilk (if it's really thick, use a full cup) Heat oven to 450° F. Mix all dry ingredients in a bowl. Cut shortening into the dry mix with a pastry cutter or fork until the blend looks like fine crumbs. Stir in buttermilk until the dough forms a ball. Turn onto a lightly floured surface and knead for about 30 seconds. Roll or pat until dough is about 1/2 inch thick. Cut with a floured biscuit cutter and place on an ungreased cookie sheet ... place 1 inch apart for crispy sides, touching for soft sides. Bake 10-12 minutes at 450° F. Serve warm.

Herb Biscuits

© Diana Christopher 2010-2016