Your cart is Empty.
Featured Menu Browse Recipes By Learn About Recipes By

Herbed Biscuits

Fragrant biscuits to complement any meal.

Herbed Biscuits


2 cups White Lily Self-Rising Unbleached Flour
1/4 cup chopped fresh herbs such as chives, parsley, tarragon and chervil
1/4 cup vegetable shortening
2/3 to 3/4 cup milk

Cooking Instructions

The herbs in these biscuits form the classic French quartet known as fines herbes. If you cannot find chervil, substitute thyme, or compose your favorite combination of herbs.

Preheat oven to 500 F.

Put flour and herbs in a large mixing bowl and stir to combine. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl.

Transfer dough to lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2 3/4-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits.

Place biscuits into wells of ungreased Lodge cast-iron biscuit pan. Bake until biscuits are golden brown, 8 to 10 minutes.

Makes 7 biscuits.

Adapted from White Lily.

Equipment List

Mixing Bowls
CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Get Email Exclusives
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!