Print Recipe

Jumbo Herb Biscuit

Categories: Biscuits & Scones

Submitted by:

These biscuits are perfect for Thanksgiving leftovers! Stack stuffing, carved turkey, cranberry sauce and fresh spinach in between slices of a light herb biscuit for the perfect post-Thanksgiving feast!


  • 4 c. all-purpose flour
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 1/2 tsp. salt
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 3/4 c. buttermilk
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. sage (fresh, minced)
  • 1 Tbsp. rosemary (fresh, minced)
  • 1 Tbsp. thyme (fresh, minced)
  • 1 egg (beaten)
  • 8 oz. butter cold and cut into bits


Heat Oven to 400 degrees F.

In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture.

Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together.

Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles.

Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray.

Bake until golden brown on top (about 16 minutes).