Mixed Herb and Buttermilk Biscuits

    18 minutes

    These are American-style biscuits, which means they resemble scones and are meant to be eaten with soup or stew like dumplings. You can usually find kelp powder at health food shops.

    16 people made this

    Makes: 12 biscuits

    • 2 cups plain flour
    • 1 tablespoon baking powder
    • pinch salt
    • 1 1/2 teaspoons white sugar
    • 1 1/2 teaspoons thyme
    • 1 1/2 teaspoons savoury
    • 1 teaspoon powdered kelp
    • 1 tablespoon dried parsley
    • 1 tablespoon dried basil
    • 1/3 cup unsalted butter, softened
    • 3/4 cup buttermilk

    Preparation:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Preheat oven to 230 degrees C.
    2. Sift all dry ingredients, including spices, into a mixing bowl. Lightly toss with a fork to mix, then rub in the butter until it forms pea-sized pieces.
    3. Slowly drizzle in the buttermilk while lightly tossing the mix with a fork. Stir until all the ingredients are moistened, but don't over mix.
    4. Turn dough out onto a floured surface and knead 4-5 times or until it just comes together. Pat it down into a circle about 2cm thick and cut into biscuits with a 5cm round cutter.
    5. Place biscuits on a baking tray and bake 8 minutes or until golden brown. Serve warm with soup or stew.

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    Reviews in English (19)


    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.  -  10 May 2009  (Review from Allrecipes USA and Canada)


    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!  -  24 Feb 2015  (Review from Allrecipes USA and Canada)


    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.  -  20 Mar 2010  (Review from Allrecipes USA and Canada)