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Herbed Buttermilk Biscuits

Prep Time: 10 mins

Cook Time: 10 mins

Servings: 10-12 biscuits

A light and flaky biscuit that's easy enough for even the most novice of dough makers. Seasoned with a subtle herb flavor, these biscuits are perfect for all types of savory or sweet applications.


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons granulated sugar
  • 1/2 cup shortening
  • 2/3 cup buttermilk
  • 1 1/2 teaspoons fresh minced herbs (your choice)


Preheat oven to 450 degrees.
Sift the flour, baking powder, salt, cream of tartar and sugar over
the bowl of a food processor.
Add the shortening and pulse until you see coarse crumbs. Do not
over mix.
Transfer the mixture to a bowl and create a well in the center. Add all of the buttermilk to the well and sprinkle the chopped herbs in. Quickly stir with a fork just until the milk is incorporated. The dough will be very soft at this point.
Turn the dough out onto a lightly floured silicone mat or countertop and press together until it begins to hold shape.
Knead ten times then gently press out into a circle that is ½" thick.
Use a fluted circle cutter and press straight down to cut the biscuits. Do not twist the cutter into the dough. Transfer the biscuits to a sheet pan covered with a nonstick mat.
Bake for 10 minutes or until golden brown on top. To enhance browning, brush tops of unbaked biscuits with a small amount of milk.

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