8 Reviews

Amazing bikkies!!!! Lovely fluffy, flaky and tender on the inside with such a great taste! Mmmm, the herbs really shine through and make for a great tasting treat! I liked the sour touch from the buttermilk and the sweetness from the sauteed onion. YUM! I used whole spelt flour, doubled the herbs and left out the sugar. Other than that though I stuck to your recipe and it was perfect! THANK YOU SO MUCH for sharing this easy and rewarding recipe with us, ~Rita~! Ill make it again! :) Made and reviewed for Veggie Swap #24 July 2010.

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Lalaloula June 30, 2010

These biscuits are wonderful. I love the flavor of the onions and herbs in the biscuit. They were quick and easy to make, the crumb was wonderful. The herbs were very subtle, the sweet onion was the predominent flavor. They taste just like stuffing. Thanks for sharing a recipe that I will be enjoying often. :)

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Baby Kato April 27, 2010

These were really awesome biscuits! I loved the seasonings. I'm freeing some to sop up a stew later on and I can't wait!

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MC Baker July 12, 2008

These will go right beside my copycat Olive Garden Cheddar biscuit recipe. Went together fast and easy, very tasty and they keep better than most biscuits. Didn't get hard or dry like so many do. Lovely flavors with the fresh herbs. Made for ZWT4 Daffy Daffodils.

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Ma Field June 30, 2008

This recipe made delightful little biscuits! The only change I might make when I do these again would be to omit the sage. That's just a personal preference though. Made for the Tastebud Tickling Travellers during ZWT 4.

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Dreamgoddess June 24, 2008

mmmm DH said these were the best biscuits I've made! they were delicius. A little picky to make but worth it. Love the combination of onions and herbs! I did make mine a little bigger and just got 9. I guess because they were a little bigger I had to bake them for 17 minutes. Lovely biscuits that i will be making again, thanks for posting.

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Derf January 13, 2008

tasty, great!

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sonnenschein November 27, 2006

Made these for supper last night to have with French Canadian ragout. The flavour was exceptional, however, they did not rise very much, nor were they quite cooked through. I will definitely make them again, but will add 1/2 tsp. baking soda with the dry ingredients and two more tablespoons of buttermilk and see what happens. I may try cranking the oven up to 450 as well. Thanks.

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Gwen35 November 20, 2006
Onion and Herb Buttermilk Biscuits