The Henry Repeater
The Henry Repeater

Buttermilk Biscuits With Fresh Thyme

Contributed by The Outdoors Chef

January 23, 2020

Henry Rifles- Recipes- Biscuits

These biscuits aren’t exactly a wild game recipe, but just imagine a bit wild hog sausage inside for a breakfast sandwich like no other or our West Virginia Squirrel Gravy smothered all over the top. If you’ve never experienced the unparalleled, soul-warming joy of fresh biscuits right out of the oven then you owe it to yourself to whip up this recipe on a Sunday morning. As an added bonus, it will make your entire house smell better than any potpourri on the market.

Recipe written by The Outdoors Chef. For more great recipes, hunting live streams, and cooking shows follow The Outdoors Chef on Facebook.


  • All Purpose Flour- sifted 7½cups/940g
  • Baking Powder- 3tbsp
  • White Granular Sugar- 1tbsp
  • Baking Soda- 1tsp
  • Fine Sea Salt- 1tsp
  • Buttermilk- 3cups/750ml
  • Fresh Thyme- rinsed and leaves stripped, plus more for garnish- 1tbsp
  • Unsalted Butter- chilled and cubed- ¾lb/340g


  1. Position rack in the center of a convection oven, preheat to 375°F (190°C) or gas mark 5
  2. In a large mixing bowl combine flour, baking powder, sugar, baking soda, fresh thyme, and salt, whisk to combine
  3. Add butter to bowl, use fingers to cut the butter into the flour mixture, continue until consistency is sand-like texture
  4. Pour buttermilk over mixture and using a rubber spatula mix to combine
  5. Do not overmix the dough, fold until JUST combined, turn out onto floured surface
  6. Gently press the dough into a uniform, round shape, approximately 1” thickness
  7. Using a 2½ to 3” round cookie cutter or a reserved tin can, cut biscuits from the dough, transfer to a baking sheet
  8. Arrange biscuits with space between for a firm, textured edge, or, arrange just touching for a softer, moist edge
  9. Gather scraps together and continue cutting biscuits or combine and bake in a cast-iron skillet for a “Hoe-Cake”
  10. Place in the oven for 25-30 minutes, or until golden brown, transfer to a cooling rack

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