Herbed Buttermilk Biscuits
These Herbed Buttermilk Biscuits are tender and buttery with a boost of flavor from fresh herbs! This twist on my favorite biscuit recipe is irresistible!
This Buttermilk Biscuit Recipe is the perfect texture and the savory twist makes them perfect to eat with chili, stews and any comfort food!
Why You Must Make
- If you are a fan of flaky biscuits, you’ll go nuts for this recipe.
- The addition of herbs adds a delicious twist.
- 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.
- These are perfect with a bowl of soup or chili!
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 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 homemade Buttermilk Biscuits.
- 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. This helps to creat tender, flaky buttermilk biscuits.
- For these biscuits, work the cold butter and shortening into the flour mixture with your fingers, forming flat pieces of fat that create 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 process 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!
And if you’ve ever heard of Angel Biscuits, they have yeast added along with baking powder and soda! They are fabulous, too!
Frequently Asked Questions
Buttermilk adds richness, moisture, and tenderness. The acid in buttermilk will help loosen the gluten strands making a more tender crumb.
Your Baking Powder may be expired. Baking powder has a much shorter shelf life compared with baking soda. To check its potency, put a spoonful of baking powder into a cup of very hot water. If it’s active, it will bubble vigorously. If it doesn’t, replace it before making this recipe.
The dough was probably overworked. This will break down the tiny pieces of butter that give biscuits their flakiness. You should be able to see tiny pieces of butter in your dough. Knead the dough just until it comes together.
Biscuits can be kept at room temperature for 1-2 days if stored in an airtight container. After that, keep them in the refrigerator for up to a week.
You Will Also Like:
- 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
- Plus if you love biscuits, you’ll go nuts for these tender Buttermilk Goat Cheese Biscuits!
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- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ 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 ½ cups cold buttermilk
- 2 tablespoons butter, melted
- Preheat oven to 450°.
- 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 a 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 the dough onto a lightly floured surface and shape it into a large rectangle approximately ¾-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 ¾-1 inch in thickness.
- Using a 3-inch round cutter, cut out biscuits and place them 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 the tops with melted butter.
Use any of your favorite herbs. Basil is another tasty option.
Amount Per Serving: Calories: 414Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 790mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 7g
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