Savory Almond-Buttermilk Biscuits Recipe

Savory Almond-Buttermilk Biscuits Recipe
Savory Almond-Buttermilk Biscuits Recipe photo by Taste of Home
Publisher Photo

Savory Almond-Buttermilk Biscuits Recipe

Be the first to add a review
Publisher Photo
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
Recommended: Biscuits
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons butter or margarine, 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
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Directions

In a skillet, melt 1 tablespoon butter; saute onion and garlic until transparent, about 5 minutes. Cool completely. Combine flour, baking powder, salt and baking soda. Cut in shortening until mixture is the size of peas. Add buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. Turn out onto a floured board; 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 on warm biscuits. Yield: 1 dozen.
Originally published as Savory Almond-Buttermilk Biscuits in Taste of Home October/November 1993, p19

Nutritional Facts

1 each: 193 calories, 11g fat (3g saturated fat), 8mg cholesterol, 401mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 4g protein.

Popular Videos

  • 3 tablespoons butter or margarine, 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
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  1. In a skillet, melt 1 tablespoon butter; saute onion and garlic until transparent, about 5 minutes. Cool completely. Combine flour, baking powder, salt and baking soda. Cut in shortening until mixture is the size of peas. Add buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. Turn out onto a floured board; 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 on warm biscuits. Yield: 1 dozen.
Originally published as Savory Almond-Buttermilk Biscuits in Taste of Home October/November 1993, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSavory Almond-Buttermilk Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review