Herbed Buttermilk Biscuits |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A great alternative to rolls. Goes well with fried chicken or roasts. Ingredients:
2 cups all-purpose flour |
3/4 teaspoon salt |
1 teaspoon baking soda |
1 tablespoon baking powder |
1/4 teaspoon black pepper |
4 tablespoons cold unsalted butter, cut into small pieces |
2 tablespoons finely chopped fresh parsley |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh sage |
3/4 cup buttermilk, plus |
2 tablespoons buttermilk |
melted butter (for brushing) |
Directions:
1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
3. Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
4. Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
5. Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
6. Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
7. Gently reshape the dough, and repeat until no more dough is left.
8. Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
9. Serve warm, with pats of butter or cheese spread, if desired.
10. Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.
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