Herb Buttermilk Biscuits

Sometimes known as "angel biscuits," this type of biscuit is made with yeast, which makes the end result extra light and tender. You can find fresh poultry herbs (a mixture of thyme, sage, rosemary, and marjoram) packaged together in many produce sections along with other fresh herbs. Otherwise, blend your own herbs as desired.


20 biscuits (serving size: 1 biscuit)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 15 Minutes
Other: 1 Hours

Nutritional Information

Calories 188
Caloriesfromfat 28 %
Fat 5.8 g
Satfat 3.4 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 29.3 g
Fiber 1.2 g
Cholesterol 15 mg
Iron 1.7 mg
Sodium 267 mg
Calcium 51 mg


1 (1/4-oz.) package active dry yeast
1/2 cup warm water (100° to 110°)
4 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
9 tablespoons butter, divided
2 cups low-fat buttermilk
1/4 cup finely chopped fresh poultry herbs
Butter-flavored cooking spray


Combine yeast and warm water (100° to 110°) in a 1-cup glass measuring cup; let stand 5 minutes.

Whisk together flour and next 5 ingredients in a large bowl. Cut 1 stick of butter into small pieces. Cut into flour mixture with a pastry blender until mixture resembles coarse meal. Add yeast mixture, buttermilk, and herbs; stir with a fork just until dry ingredients are moistened. Cover and chill dough for 1 hour.

Turn out dough onto a floured surface; knead lightly 5 times. Roll dough to 1/2" thickness; cut with a 2 1/2" round biscuit cutter. Place biscuits on 2 large baking sheets coated with cooking spray. Melt remaining 1 Tbsp. butter; brush lightly over biscuits.

Bake at 450° for 12 to 15 minutes or until golden.