Mixed Herb and Buttermilk Biscuits

    Recipe Picture:Mixed Herb and Buttermilk Biscuits

    Mixed Herb and Buttermilk Biscuits


    16 people made this

    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.

    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 (13)


    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)

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