Herbed Buttermilk Biscuits

Herbed Buttermilk Biscuits
Photo by Amy Albert


  • 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 Tbs. unsalted butter, well chilled and cut into small chunks
  • ¾ cup plus 2 Tbs. buttermilk
  • 2 Tbs. chopped fresh dill or 2 tsp. dried dill
  • ¾ tsp. table salt
  • 2 tsp. baking powder
  • + 2 more ingredients
    • ½ tsp. baking soda
    • 2 Tbs. chopped fresh flat-leaf parsley

Position an oven rack on the center rung and heat the oven to 450°F. 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...

View full recipe at Fine Cooking


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