Monday Recipe: Herbed Biscuit

Today’s FMS Photo A Day challenge asked that I share a picture of what I was doing at 4:00 pm today. I happened to be making herbed biscuits for the week. Here‘s the original recipe and I’ll share my modified health-ish version.

Herbed Biscuit (makes 8)


  • 1 stick of butter
  • 2 cups of whole wheat flour, plus more for surface
  • 1 tsp of brown sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt substitute
  • 3/4 tsp baking soda
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh tarragon
  • 3/4 cup of low-fat buttermilk


  1. Preheat oven to 450°F.
  2. Combine dry ingredients in a food processor; pulse to combine. Drop in butter and pulse until mixture resembles coarse cornmeal. Pour in buttermilk and pulse until ­mixture just comes together.
  3. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4-by-12-inch rectangle. Cut in half lengthwise and then into 8 square biscuits. Bake on a parchment-lined baking for 10 to 12 minutes.

The way I make them don’t turn out golden but brownish (whole-wheat). The taste is still fabulous. I let them cool and then wrap them individually with napkins and place them in a big ziploc bag and leave them on the kitchen counter for up to 4 days.

If you give them a try, please let me know how you liked them 😀


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