Savoury Garlic and Thyme Buttermilk Biscuits

Savoury Garlic and Thyme Buttermilk Biscuits

Nothing beats the delicious flaky goodness of homemade buttermilk biscuits. This side dish is infused with herbs, spices, and garlic butter to complement the light texture. I dare you just to have one.

Servings: 15 Pieces



All-purpose Flour

4 cups + extra for dusting

Baking Soda

½ tsp.


4 tbsps., freshly chopped, divided


1 tsp.

Creole Seasoning

1 tsp.


16 tbsps., cold, divided


2 cups


1, beaten

Sea Salt

To Taste

Cracked Black Pepper

To Taste

Garlic Cloves

2, minced


  1. Preheat your oven to 415 degrees F. Dust a large cookie sheet pan lightly with some of the flour.
  2. In a bowl combine the flour, baking soda, baking powder, 2 tablespoons of the chopped thyme, salt and seasoning. Whisk with a fork.
  3. Chop 12 tablespoons of the butter roughly into cubes and place in the flour mixture.
  4. Using a pastry cutter or your fingertips, break the butter down by rubbing it with the flour until it becomes pea size.
  5. Add the buttermilk and slowly stir until most of the dough has come together.
  6. Dust your table with some flour and dump the mixture onto it.
  7. Without working the dough too much, shape it into a ball. If it becomes sticky add a little more flour to the table.
  8. Roll the dough out in the shape of a rectangle to a thickness of about 1 inch.
  9. Using a pizza cutter, slice the dough into a grid to produce 15 square biscuits. Don’t worry if the corner ones are a little smaller.
  10. Transfer the biscuits to your pan making sure to keep them in the same formation that you sliced. Place them close to one another on the pan.
  11. Brush each biscuit with the egg and sprinkle with the remaining 2 tablespoons chopped thyme, sea salt and black pepper.
  12. Bake in the oven for 25-28 minutes and golden brown.
  13. Melt the remaining 4 tablespoons of butter and add the garlic.
  14. Once the biscuits come out of the oven, brush them liberally with the garlic butter.
  15. Serve warm with extra butter.


Gerry Speirs – As seen on FoodnessGracious – November 19, 2015



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