Herbed Buttermilk Biscuits Recipe
Summary
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Tablespoon | |
| Ground pepper | 1/4 Teaspoon | |
| 4 tablespoons ice-cold unsalted butter, cut into small pieces | ||
| Minced parsley | 2 Tablespoon | |
| Thyme | 1 Tablespoon | |
| Sage | 1 Tablespoon | |
| 3/4 cup plus 2 tablespoons buttermilk | ||
Directions
Mix the first 6 ingredients in a bowl, until the butter pieces are no larger than peas.
Add the herbs and buttermilk, stirring just to blend well.
Turn the dough out onto a lightly floured work surface; then, using your fingertips, press the dough into a circle about 1/2 inch thick.
Cut 2-inch rounds with a biscuit cutter or use the rim of a drinking glass.
Reshape any remaining dough and cut more biscuits.
Place the rounds on an ungreased baking sheet.
Brush the biscuits with olive oil.
Bake until golden brown, about 18 to 20 minutes.
Add the herbs and buttermilk, stirring just to blend well.
Turn the dough out onto a lightly floured work surface; then, using your fingertips, press the dough into a circle about 1/2 inch thick.
Cut 2-inch rounds with a biscuit cutter or use the rim of a drinking glass.
Reshape any remaining dough and cut more biscuits.
Place the rounds on an ungreased baking sheet.
Brush the biscuits with olive oil.
Bake until golden brown, about 18 to 20 minutes.
Chef
