Rustic Herb Biscuits

Side Dish

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  • Six (6) cups of all-purpose flour
  • Four (4) tablespoons baking powder
  • 1/3 cup granulated sugar
  • Two (2) tbsp. rosemary
  • One (1) tbsp. thyme
  • 1 ½ tsp. sea salt
  • 2 ½ cups unsalted butter, frozen and shredded
  • Five (5) eggs
  • 1 ¾ cups buttermilk



  • Preheat oven to 425 F.
  • Mix flour, baking powder, sugar, rosemary, thyme and salt. If using a mixer, use lowest setting.
  • Shred frozen butter (we use our cheese grater) and add to the flour mixture. Again, use the lowest setting so that the butter stays cold. 
  • Place dough on a lightly floured surface and roll out to about 1 ½ inch thick. In order to get a tall and flaky biscuit, don’t over roll.
  • Cut dough with a round cutter.
  • Spray two cast iron skillets with cooking spray.
  • Place dough in skillets and bake for 15 – 18 min. or until golden brown.


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