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–+ servings
autumn seasoned biscuits on parchment paper lined baking sheet.

Autumn Seasoned Biscuits

Fluffy autumn biscuits infused with sage, rosemary, thyme, and a hint of nutmeg—perfect for breakfast, brunch and cozy fall meals
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Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Bread, Brunch, Fall, Thanksgiving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 biscuits

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 pastry cutter
  • 1 cookie sheet

Ingredients

  • 2 c ap flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ½ tsp dried rosemary
  • ½ tsp ground sage
  • ¼ tsp dried thyme
  • ¼ tsp ground nutmeg
  • ¼ tsp black pepper
  • 6 tbsp butter (cold)
  • 1 c buttermilk

Instructions 

  1. Whisk together 2 c ap flour, 1 tbsp baking powder, ¼ tsp baking soda, 1 tsp salt, ½ tsp dried rosemary, ½ tsp ground sage, ¼ tsp dried thyme, ¼ tsp ground nutmeg, ¼ tsp black pepper.
  2. Cut in 6 tbsp butter (cold) with a pastry cutter
  3. Mix in 1 c buttermilk. Preheat oven to 450 °F
  4. Roll out dough and fold over like a pamphlet, so that it's in 3 layers. Repeat this process at least 3 times, folding in opposite directions, for balance
  5. Roll out the dough a final time, and cut into 8 squares, or use a biscuit cutter of your choice. If you prefer a super thick and fluffy biscuit don't roll the dough out too flat, and cut into 6 squares.
  6. Put biscuits on to cookie sheet, and let the cookie sheet chill in the freezer while the oven heats up. Bake for 10-12 minutes on 450 °F