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Triple-Herbed Biscuits

If the tenderness and flakiness of these biscuits isn't reason enough to fall in love with them, the robust herb flavor is! Serve them with any number of main dishes, or just enjoy one all by itself. —Roblynn Hunnisett, Guelph, Ontario
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    9 biscuits

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1/2 cup All-Bran
  • 2 tablespoons sugar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon baking powder
  • 1 tablespoon minced fresh thyme
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 large egg, room temperature
  • 2/3 cup plus 2 teaspoons 2% milk, divided

Directions

  • In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk egg and 2/3 cup milk; stir into flour mixture just until moistened. Turn onto a floured surface; knead 10 times.
  • Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Brush tops with remaining milk. Bake at 425° until golden brown, 12-15 minutes. Serve warm.
Nutrition Facts
1 biscuit: 242 calories, 12g fat (7g saturated fat), 49mg cholesterol, 334mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 5g protein.

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