Buttermilk Herb Biscuits bring a delightful twist to the classic biscuit with a burst of fresh herbs in every bite. These biscuits are perfect for any occasion, whether you're serving them at a family brunch or as a cozy dinner side. Let’s dive into how you can make these fluffy, fragrant treats!
All-purpose flour forms the base of these biscuits, providing the structure they need to rise and hold their shape. Baking powder and baking soda are your leavening agents that help the biscuits puff up beautifully. A pinch of salt enhances all the other flavors. Unsalted butter, used cold, ensures flakiness and a rich taste. Buttermilk adds moisture and a slight tang, balancing the richness of the butter. Fresh herbs like rosemary, thyme, and chives infuse the biscuits with a garden-fresh aroma.
These biscuits pair wonderfully with a hearty soup or stew. They're also delightful served alongside scrambled eggs and bacon for a complete breakfast. For a more indulgent treat, split them open and slather with honey butter or your favorite jam.
Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will prevent the biscuits from sticking and encourage even browning. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed throughout the flour.
Next, add the cold, diced butter to the dry ingredients. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. It's important that the butter remains cold to create those lovely, flaky layers.
Once your mixture is crumbly, stir in the chopped herbs. This is where the biscuits get their burst of flavor, so make sure the herbs are evenly distributed. Create a well in the center of your dry mix and pour in the cold buttermilk. Gently mix until just combined; overmixing can make the biscuits tough.
Turn the dough onto a lightly floured surface. Knead it gently just a few times to bring it together. Roll the dough out to about 1-inch thickness. Use a round cutter to cut out your biscuits, being careful not to twist the cutter — this can seal the edges and prevent them from rising properly.
Place the biscuits on your prepared baking sheet so they are slightly touching; this helps them rise upwards rather than spreading out. Pop them in the oven for 12-15 minutes, or until the tops are golden brown. Allow them to cool slightly on a wire rack before serving them warm.
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