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Savory Almond Buttermilk Biscuits

Savory Almond Buttermilk Biscuits
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 3 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 2 Cloves garlic, minced
  • 2 cups Flour
  • 1 tablespoon Baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon Baking soda
  • 1/3 cup Vegetable shortening
  • 1 cup buttermilk
  • 1/2 cup slivered California almonds, toasted and coarsely chopped*
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh herbs (combination of sage, rosemary and thyme)



1 Preheat oven to 450°. In small skillet over medium heat melt 1 tablespoon butter; add onion and garlic.

2 Cook 5 minutes, stirring occasionally. Remove from heat; cool completely.

3 In medium bowl mix flour, baking powder, salt and baking soda; cut in shortening with pastry blender or 2 knives.

4 Particles of fat should remain; pea size is too big and coarse meal is too small. Stir in buttermilk, almonds, onion mixture, parsley and remaining herbs to make a soft dough.

5 Turn dough out onto lightly floured surface; knead just until dough comes together.

6 Place biscuits on ungreased baking sheet, spacing 1 inch apart; bake 10 to 15 minutes or until golden brown.

7 Remove from oven. Melt remaining 2 tablespoons butter; brush on biscuit tops. Serve hot or warm.

Source: Almond Board of California

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