Classic Herb Infused Buttermilk Biscuits
Get ready for a delightful twist on a classic comfort food with these Herb Infused Buttermilk Biscuits. Packed with fragrant rosemary, thyme, and chives, these biscuits are the perfect blend of buttery goodness and fresh garden herbs.
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Ingredients for Classic Herb Infused Buttermilk Biscuits
All-purpose flour forms the base of the biscuit, giving it structure. Baking powder and baking soda are both leavening agents that help the biscuits rise and become fluffy. Just a touch of salt and sugar enhance the flavor without overpowering the herbs. Cold unsalted butter is key for achieving that irresistibly flaky texture. Buttermilk adds a pleasant tang and helps tenderize the dough. Finally, the trio of fresh herbs — rosemary, thyme, and chives — infuse the biscuits with a fresh, aromatic flavor.
Classic Herb Infused Buttermilk Biscuits Tips & Tricks
- Keep your butter as cold as possible; this helps create those perfect flaky layers.
- If you don't have a biscuit cutter, a glass with a sharp edge works in a pinch.
- To make sure your biscuits rise nicely, don't twist the cutter when you cut the dough.
Serving Ideas for Classic Herb Infused Buttermilk Biscuits
These herb-infused biscuits are delightful on their own, but they shine even more paired with a hearty soup or stew. Try them alongside roasted chicken or as a base for savory breakfast sandwiches with scrambled eggs and cheese.
Frequently Asked Questions
- Can I use dried herbs instead of fresh?
- Yes, you can use dried herbs, but reduce the quantity by about half since dried herbs are more concentrated in flavor.
- What if I don't have buttermilk?
- No worries! You can make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Classic Herb Infused Buttermilk Biscuits Recipe Walkthrough
First things first, preheat your oven to 425°F and line a baking sheet with parchment paper. This step ensures that your biscuits bake evenly and don't stick.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This dry mixture acts as the foundation of your biscuit dough.
Now, grab your chilled butter cubes and a pastry cutter. Blend the butter into the dry ingredients until the mixture looks like coarse crumbs. This step is crucial for creating flaky layers in your biscuits.
Next, toss in the chopped rosemary, thyme, and chives. Give it a quick stir to distribute the herbs evenly throughout the flour mixture.
Time to add the buttermilk. Pour it in and gently mix until everything just comes together. Be careful not to overmix, as this can make the biscuits tough.
Turn the dough out onto a floured surface and knead it lightly a few times. This helps to fully combine the ingredients without overworking the dough.
Roll the dough out to about 1 inch thick. Use a biscuit cutter to cut out rounds and place them on your prepared baking sheet, leaving some space between each one.
Bake the biscuits for 12-15 minutes, until they’ve risen and the tops are a beautiful golden brown. Serve them warm, and enjoy the delicious aroma of fresh herbs.
Why This Classic Herb Infused Buttermilk Biscuits Works
- Quick and easy to make with a few simple ingredients.
- Perfectly flaky and buttery texture.
- The fresh herbs add a layer of flavor that elevates the traditional biscuit.
- Versatile enough to pair with a variety of dishes.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh chives, chopped
Step-by-step Instructions
- 1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- 3. Add the chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- 4. Stir in the chopped rosemary, thyme, and chives.
- 5. Pour in the buttermilk and gently mix until the dough just comes together.
- 6. Turn the dough onto a floured surface and knead lightly a few times to combine.
- 7. Roll out to about 1 inch thick and use a biscuit cutter to cut out rounds.
- 8. Place biscuits on the prepared baking sheet, leaving space between each.
- 9. Bake for 12-15 minutes until risen and golden brown on top.
- 10. Serve warm and enjoy.