Herbed Buttermilk Biscuits Recipe
Ingredients
1 1/3 cups all-purpose flour
1/3 cup toasted wheat germ
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon each snipped fresh dill, parsley, and chives or green onion tops
2 tablespoons unsalted butter, cut into pieces
2/3 cup buttermilk
2 tablespoons olive oil
Directions
1 Preheat the oven to 450° F.
Lightly grease a baking sheetand set aside.
In a large bowl, stirtogetherthe flour, wheat germ, sugar, baking powder, baking soda, and salt.
Stir in the dill, parsley, and chives.
2 Usinga pastry blender or 2 knives, cut in the butter un til the mixture resembles coarse crumbs.
With a mixing spoon, make a well in the center of the dry ingredients and pourin the butter milk and oil.
Stir until just combined.
3 Place the dough on a lightly floured surface.
Using a lightly floured rolling pin, roll out the dough until 1/2 inch thick.
Using a 3-inch biscuit cutter, cut out rounds, gently rerolling the scraps, to make 9 biscuits.
Transfer the biscuits to the prepared baking sheet and bake for 10 to 12 minutes or until golden.
Lightly grease a baking sheetand set aside.
In a large bowl, stirtogetherthe flour, wheat germ, sugar, baking powder, baking soda, and salt.
Stir in the dill, parsley, and chives.
2 Usinga pastry blender or 2 knives, cut in the butter un til the mixture resembles coarse crumbs.
With a mixing spoon, make a well in the center of the dry ingredients and pourin the butter milk and oil.
Stir until just combined.
3 Place the dough on a lightly floured surface.
Using a lightly floured rolling pin, roll out the dough until 1/2 inch thick.
Using a 3-inch biscuit cutter, cut out rounds, gently rerolling the scraps, to make 9 biscuits.
Transfer the biscuits to the prepared baking sheet and bake for 10 to 12 minutes or until golden.
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