downloademail this post

Herbed Buttermilk Biscuits

Active Time: 25 minutes • Total Time: 40 minutes • Makes: about 13 biscuits


nonstick baking spray
4 cups Schnucks all-purpose flour, plus additional for dusting
4 teaspoons baking powder
2 teaspoons Schnucks granulated sugar
1 teaspoon salt
1/2 teaspoon Schnucks baking soda
4 tablespoons finely chopped assorted fresh herbs including basil, parsley, rosemary and thyme leaves
3/4 cup cold Schnucks unsalted butter (1-1/2 sticks), cut into small pieces
1/2 cup cold Schnucks all-vegetable shortening
1-1/2 cups cold buttermilk
1 tablespoon Schnucks vitamin D whole milk

1. Preheat oven to 425°F. Spray large cookie sheet or rimmed baking pan with nonstick baking spray. In large bowl, with whisk, stir flour, baking powder, sugar, salt and baking soda; stir in herbs. With pastry cutter or 2 knives used scissors-fashion, work in butter and shortening until pea-sized crumbs form. Make a well in center of dry ingredients and add buttermilk. With wooden spoon, gently mix until dough forms into a ball.

2. Lightly dust work surface with flour. Transfer dough to floured surface; knead dough briefly to evenly distribute moisture. With lightly floured rolling pin, roll dough into 10-inch round, about 3/4-inches thick. With lightly floured 2-1/2- to 3-inch round biscuit cutter or glass, cut rounds by pressing straight down and coming up without twisting cutter. Place biscuits in single layer 1 inch apart on prepared baking pan. Gather scraps and re-roll to cut additional biscuits.

3. Brush top of biscuits with milk. Bake 12 to 14 minutes or until tops are golden brown. Transfer biscuits to wire rack to cool slightly; serve warm.


Each serving: about 327 calories, 20 g total fat (10 g saturated), 33 mg cholesterol, 399 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein