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!
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.
- 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.
Amount 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”
These are my go-to biscuit recipe. So flavorful.
Makes me want to eat these right now!
Who new that buttermilk biscuits could be so light?! Mine must be hockey pucks compared to these – I’m newly inspired to try your laminating technique.
oops – make that Knew, not New.
Those look delicious. I laughed aloud. At least you’re a mediocre gardener. I am the gardener of death! Black thumb!!
I love making buttermilk biscuits, but I’ve never added herbs and cheese to them. I will be doing it next time. Scrumptious biscuits Liz!
I would eat a baker’s dozen of these if I could. They look so tempting. 🙂
this post reminds me that I need to water my plants! lol
and I LOVE that technique for biscuits-it makes them so insanely flaky and these herbs just are the perfect compliment!
The Mr is the biscuit maker in the family and he is quite a purist No funny stuff as he calls it allowed. I on the other hand would make them and relish every bite.
Lovely…they look perfect!
Liz, these biscuits look so good…delicious! I love a good biscuit, and these biscuits look beyond good…thanks for sharing!
Oh my – these look so light and fluffy! Can’t wait to try them – maybe this weekend since our temps are down in the low 100’s 🙂
I’m craving these so badly Liz! I love laminating… and biscuits… and herbs
I am so obsessed with herbs and they pack such a nutritional and flavorful punch in such a small package. I don’t grow anything in a garden, but I have been enjoying the bounty at my farmers’ market.
Who doesn’t like biscuits? Particularly when flavored with herbs. Love the idea! Terrific recipe — thanks.
I love thesd biscuits dear Lizzy!
Thank you for the explanation of laminating. My first thought was of art projects and then I thought, perhaps, laminating referred to brushing the tops of the biscuits with an egg wash and ‘laminating’ an herb to it! OY!!
Liz, you sound very clever explaining all of that folding and folding to make puff pastry. It might sound silly but I didn’t know anyone ever tried to make their own!
Anyway, I digress … the biscuits sound incredible. I love that you added gruyere cheese!
I am always looking for ways to use fresh herbs. Love you you incorporated the herb leaves on top of the biscuits.