Young Herb Biscuits


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Using yogurt instead of sour cream keeps the fat content down in these tasty biscuits.

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  • 2 C. buttermilk baking mix
  • 2/3 C. plain yogurt or sour cream
  • 2 Tbs. snipped parsley
  • 1 Tbs. snipped chives

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Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes.

Yield: 10-12 biscuitsĀ 

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