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!
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 homemade 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 that 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!
And if you’ve ever heard of Angel Biscuits, they have yeast added along with baking powder and soda! They are fabulous, too!
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
- Plus if you love biscuits, you’ll go nuts for these tender Buttermilk Goat Cheese Biscuits!
Skinny Tip
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.
Herbed Buttermilk Biscuits
Tender, flaky biscuits with buttermilk and herbs.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 790mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 7g
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59 Comments on “Herbed Buttermilk Biscuits”
This buttermilk biscuits looks like the scones ! So good! Love your photos Liz 🙂
I simply adore Gruyere cheese so the fact that you added it into your herbed biscuits has my heart beating fast! These look wonderful, Liz!
I had never heard of laminating. Now that you explained it, it makes so much sense in terms of achieving the right texture for a biscuit. Can’t wait to try this recipe.
Your skinny tips are fantastic! I sort of have a black thumb too! But you have magical baking hands, my friend. I’m so happy I saw you again in Orlando. LOVE your biscuits!
So glad that the rain has helped out and turned your black thumb curse around, because these look absolutely divine. All of your recipes never fail to get me craving something!
Those biscuits look perfect and sound so, so good! Buttermilk always makes them better for sure. I must try your pseudo laminating technique. A fine trick I learned from Bev on Mennonite Girls Can Cook is to use a box grater to grate frozen butter into biscuit batter – it works “grate”!!
I remember your other laminated pastry which I made for one of our progressive dinners (when I realized my puff pastry had expired). It was fantastic so I have no doubt that this one will be as well.
They look delicious and pretty.
I love all the herbs in these. They must be so flavorful!
I don’t recall eating any biscuits with these herbs. Gosh, they must’ve smelled good!
Sage, rosemary and thyme: a very rich bread. Twelve Loaves each month surprise me with your creativity.
What a beautiful biscuit. I am right there with you and your black thumb. LOL Me too and especially with herbs. My kids joke that I can’t grow anything too well. Thanks for sharing this month.
Liz, I am a bread lover. I’d rather eat a biscuit (or roll or slice of bread) than a piece of cake. But it has to be a good, homemade biscuit; and these certainly fill the bill!
Interesting technique, Liz! I need to give this a try. We were always told not to work the biscuit dough or it wouldn’t rise, but clearly, that was bad advice! Yours look fluffy and wonderful. Especially with the melted butter dripping off them.
Looks like so much effort and quite challenging ones,
i guess this recipe is worth to try!!!
I adore good homemade biscuits straight from the oven and they have to be flakey! I love that you turned them into a savory version. Pinned for later baking!
And there’s cheese in them biscuits too! Yummy Liz.
I found our favorite yeast roll recipe, maybe I’ll focus on biscuits this year! Yours sound great with the herbs Liz:@)
I love that despite your incredibly busy schedule, you still manage to find time and energy to make such amazing recipes! It’s inspiring and totally impressive. I’m so glad you get to join such wonderful roundups! I know I’d love to, and this one is so swell, just like you. Have a wonderful Tuesday, Liz!
These biscuits look like flaky perfection, love the herbs!