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Savory Almond-Buttermilk Biscuits

 Savory Almond-Buttermilk Biscuits
Chock-full of almonds, these biscuits are an updated version of a Southern classic. With their crunchy character, they always garnered praise from patrons at Dairy Hollow House, the inn I ran with my husband, Ned. The inn is now a non-profit retreat for writers. It provides them with the solitude they need to create.—Almond Board of California, x, California
12 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup shortening
  • 1 cup buttermilk
  • 1/2 cup coarsely chopped almonds, toasted
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme


  • In a skillet, melt 1 tablespoon butter; saute onion and garlic until
  • tender. Cool completely. Combine the flour, baking powder, salt and
  • baking soda. Cut in shortening until mixture resembles coarse
  • crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme

2 of 2

Savory Almond-Buttermilk Biscuits (continued)

Directions (continued)

  • and onion mixture; stir just until mixed.
  • Turn onto a floured surface; knead lightly for 1 minute. On a floured
  • surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round
  • biscuit cutter. Place on an ungreased baking sheet. Bake at 450°
  • for 10 to 15 minutes or until golden brown. Melt remaining butter
  • and brush over warm biscuits. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 193 calories, 11 g fat (3 g saturated fat), 8 mg cholesterol, 401 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.