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Cheddar Herb Buttermilk Biscuits

Cheddar Herb Buttermilk Biscuits are the perfect side for any soups and casseroles! Buttery and bursting with fresh herb flavor, you can 't go wrong with these biscuits!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 14 Biscuits
Author: Rachel Alexandra


  • ¾ cup Organic Valley lactose free whole milk
  • 1 Tbsp apple cider vinegar
  • cups brown rice flour
  • ¾ cup chickpea flour
  • 2 tsp baking powder
  • 1 tsp Celtic sea salt
  • ½ tsp xanthan gum
  • ¼ tsp baking soda
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 7 Tbsp Organic Valley salted butter chilled
  • 2 Tbsp fresh basil chopped
  • 1 Tbsp chives chopped


  • Prepare a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 425°F.
  • In a small bowl, mix the milk and vinegar. Set aside for 10 minutes.
  • In a large bowl, mix the flours, baking powder, baking soda, xanthan gum, salt, and dried herbs.
  • Use a cheese grater to shred the cold butter into the bowl. Then use your hands or a pastry blender to distribute the butter until it is evenly dispersed in pea-sized pieces. Mix in the fresh herbs.
  • Add the buttermilk to the dry ingredients and mix together with a wooden spoon..
  • Use a ¼ measuring cup to scoop dough onto the baking sheet. Space them 1-2 inches apart and shape them into even circles.
  • Bake the biscuits for about 10-12 minutes at 425°F.  They should be golden brown on top when ready. Insert a toothpick in the center to make sure it comes out clean. Enjoy with Organic Valley butter and a drizzle of local, raw honey.
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