These Herbed Buttermilk Biscuits are tender and buttery with a boost of flavor from fresh garden herbs!
This Buttermilk Biscuit Recipe is the perfect texture and the savory twist makes them perfect to eat with chili, stews and any comfort food!
Flaky Herbed Buttermilk Biscuits
I generally have a black thumb. I’m all gung ho when I plant my herb garden in the spring…but by late July, I tend to forget the all important “watering” task. Thank goodness we’ve had regular rainfall this summer, so my little plot is flourishing.
I had no excuse to miss August’s Twelve Loaves event since Summer Herbs was our chosen theme. But since I’d just returned from visiting my parents in Denver, I wanted to showcase my garden herbs in a quick and easy recipe.
I remembered a flaky biscuit dough that required a pseudo-laminating. I snipped a few fragrant stems and leaves from my garden and baked up some Herbed Buttermilk Biscuits.
Tips for Making a Tender, Flaky Buttermilk Biscuit Recipe
What is laminating, you ask? It’s basically the technique used to make puff pastry. Folding, turning and rolling layers of dough and butter to form layers upon layers of pastry.
With these biscuits, I worked the cold butter and shortening into the flour mixture with my fingers, thus forming flat pieces of fat which created layers when baked. But besides that step, I also folded the dough into thirds, thus “laminating” before the final rolling and cutting step.
With puff pastry, this is done numerous times, with chilling between each “fold.” This would be just one “turn” versus the many in a true laminated dough. So a pseudo-lamination, per se. Besides this extra folding, the addition of buttermilk ensured a tender biscuit. Feel free to adjust the amount and type of herb and cheese. Mine had a lovely, subtle herb flavor. No dominant flavor, so perfect with every meal and cuisine. But the options are endless. I hope you’ll give them a shot!
August Twelve Loaves: Herbs
- Basil Buns by Rise of The Sourdough Preacher
- Gluten Free Basil Parmesan Popovers by Simply Gourmet
- Herbed Skillet Cornbread by Magnolia Days
- Keema Naan by Food Lust People Love
- Pesto Bread by Karen’s Kitchen Stories
- Pesto Quick Bread by Rhubarb and Honey
- Rosemary Grissini by Cake Duchess
- Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #33: Herbs are an excellent way of boosting the flavor of lower calorie foods and recipes. You don’t have to sacrifice taste, just because you’ve reduced calories doesn’t mean your food should be bland! Add basil to your fresh garden tomatoes, thyme to your grilled zucchini or tuck sage leaves under the skin of your roasted chicken.Print
Herbed Buttermilk Biscuits
Tender, flaky biscuits with buttermilk and herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Bread, Quick Bread
- Method: Processing, Mixing, Folding, Baking
- Cuisine: American
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon finely chopped fresh parsley or chives
- 1 tablespoon finely chopped sage
- 12 tablespoons cold butter, cut into small pieces
- 1 and 1/2 cups cold buttermilk
- 2 tablespoons butter, melted
- Preheat oven to 450 degrees .
- In a food processor, combine flour, baking powder, baking soda, salt and herbs. Pulse 2-3 times to combine. Scatter butter over dry ingredients and pulse 5-6 times or until the mixture looks like coarse meal. Do not overmix. Add the buttermilk and again pulse until it just begins to come together.
- You can also mix the butter in by hand using a pastry blender. I like to use my fingers to flatten out any larger bits of butter.
- Dump dough onto a lightly floured surface and shape into a large rectangle approximately 3/4-inch thick. Fold about a third of the dough towards the middle from one side, then repeat on the other side, making a 3 layer piece of dough. Gently roll to about 3/4-1 inch in thickness.
- Using a 3-inch round cutter, cut out biscuits and place onto a parchment paper-lined baking sheet. Press together scraps of dough and continue cutting out rounds until all the dough is used up. Don’t overwork the dough.
- Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.