Triple Herb Biscuits [Recipe]

Tender & flaky with robust herb flavor

  • 2-1/4 cups all-purpose flour
  • 1/2 cup All-Bran
  • 2 tablespoons sugar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon baking powder
  • 1 tablespoon minced fresh thyme
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 large egg, room temperature
  • 2/3 cup plus 2 teaspoons 2% milk, divided


  1. In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk egg and 2/3 cup milk; stir into flour mixture just until moistened. Turn onto a floured surface; knead 10 times.
  2. Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Brush tops with remaining milk. Bake at 425° until golden brown, 12-15 minutes. Serve warm.

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