Herbed Buttermilk Biscuits
  • October 23, 2013
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  • Eat
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Herbed Buttermilk Biscuits

Herbed Buttermilk Biscuits are my absolute favorite biscuit to make and have become a Thanksgiving tradition because 1) Fish Girl always helps me with the prepping of all the herbs that go into them and 2) Brother could eat every single one I make, and would if I let him.  He LOVES them and that makes me happy. Unfortunately, I don’t tend to make these biscuits any other time of the year. I don’t have a reason not to, I just don’t, and I know I should change that, which is why I’m posting this now; as inspiration!

This recipe comes out of The Thanksgiving Table.


  • 2 cups flour
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 tsp ground pepper
  • 4 tbsp ice cold unsalted butter, cut into small pieces
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage
  • 3/4 cup + 2 tbsp buttermilk
  • 1 1/2 tbsp olive oil for brushing
  • Preheat the oven to 425 degrees
  • In a large bowl combine the flour, salt, baking soda, baking powder and pepper.
  • Scatter the butter over the top.  Using a pastry cutter or your fingertips, work the butter into the flour until the butter pieces are no larger than peas.
  • Add the herbs and buttermilk, stirring just to blend well.
  • Turn the dough out onto a lightly floured surface, then, using your fingertips, press the dough out into a circle about 1/2 inch thick
  • Cut 2 inch rounds with a biscuit cutter or use the rim of a drinking glass.
  • Reshape any remaining dough and cut more biscuits
  • Place biscuits on an ungreased baking sheet
  • Brush the biscuits with olive oil and place in hot oven
  • Bake 18-20 minutes, or until golden brown


  • Thanksgiving specifics: Freshly baked biscuits can be complicated with everything else that is happening on Thanksgiving, so I make the biscuits ahead of time and put them in the fridge.  After we pull the turkey out and let it rest, I put the biscuits in the oven while the turkey is being carved.  Then, they go from the oven to the table, piping hot!
Written by Melissa @ Ever Growing Farm