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Herbed Buttermilk Biscuits

Amy Albert

Yield: Yields about eight 3-inch or twelve 2-inch biscuits.

Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.


  • 9 oz. (2 cups) unbleached all-purpose flour   
  • 2 tsp. baking powder
  • 3/4 tsp. table salt
  • 1/2 tsp. baking soda
  • 2 Tbs. chopped fresh dill or 2 tsp. dried dill
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks
  • 2 Tbs. unsalted butter, well chilled and cut into small chunks
  • 3/4 cup plus 2 Tbs. buttermilk

Nutritional Information

  • Nutritional Sample Size per 2-inch biscuit
  • Calories (kcal) : 130
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 5
  • Sodium (mg): 300
  • Carbohydrates (g): 17
  • Fiber (g): 1
  • Protein (g): 3


  • Position an oven rack on the center rung and heat the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that’s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 min.
  • Remove the cutting board with the dough-from the refrigerator. Cut the dough with a sharp biscuit cutter—avoid twisting the cutter— trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Position the biscuits at least 1/2 inch apart on a parchment-lined baking sheet. Bake, rotating the pan halfway through to ensure even cooking, until raised and golden brown (10 to 12 min. total for 3-inch biscuits; 9 to 11 min. for 2-inch biscuits).


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Reviews (1 review)

  • PepLV | 09/15/2008

    These were absolutely delicious. My husband thought all biscuits were dry and tasteless due to his mom's lack of cooking skills growing up. These were tender and delicate with a nice balance of herbal flavor.

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