Skip To Content
Home Recipes Browse Recipes Herbed Biscuits
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 28 g
(Approx. 20 Servings)
Amount Per Serving
Calories 80 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 2 g 11%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 115 mg 5%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 2%
Sugars 1 g
Protein 2 g
Vitamin A 4% • Iron 0%
Vitamin C 0% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Herbed Biscuits

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
20  People

Ingredients

Recipe makes 20 Servings

1 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
2 1/2 Tsp H-E-B Baking Powder
1/2 Tsp salt
1/2 Tsp black pepper
6 Tbsp unsalted butter, chilled, cut into slices
2 Tbsp fresh chives, chopped
3 Tbsp fresh basil, chopped
3 Tbsp fresh cilantro, chopped
1 Tbsp fresh mint, chopped
3/4 cup(s) low fat cultured 1% buttermilk
2 Tbsp H-E-B Real Egg
Check All
Uncheck All
Add to list

Instructions

1
Heat oven to 425°F.
2
Combine flour, baking powder, salt, pepper and butter chunks in a food processor bowl and pulse 4-5 times until texture is chunky. Add herbs and pulse once. Add buttermilk and pulse twice.
3
Transfer dough to lightly floured surface.
4
Lightly knead dough 1 minute and press into a circle with 7-inch diameter.
5
Use 2-inch biscuit cutter and cut out biscuits.
6
Press dough scraps together into a circle 1/2 inch thick, cut into additional biscuits.
7
Brush biscuits with Real Egg and bake 13 minutes or until golden.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print