Welcome to the world of Herb-Infused Buttermilk Biscuits! These are not your average biscuits. Infused with fragrant herbs, they're the perfect way to elevate a simple classic into something truly memorable.
The base of our biscuits is all-purpose flour, providing the structure. You’ll need baking powder and baking soda for leavening, which makes them rise beautifully. A pinch of salt enhances the flavors, while a touch of sugar adds a subtle sweetness. Our secret to rich, flaky biscuits is cold unsalted butter, cut into the flour for that signature texture. Buttermilk keeps them tender and adds a slight tang. Finally, fresh herbs like rosemary, thyme, and parsley bring a delightful aroma and flavor.
These biscuits are fantastic alongside a hearty soup or stew. They also pair beautifully with roasted chicken or a fresh salad. For a delightful brunch, serve them with honey butter and a selection of cheeses.
First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures your biscuits won’t stick and will bake evenly. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything is evenly distributed, so each bite tastes consistent.
Next, add the cold butter cubes into the flour mixture. Use a pastry cutter or your fingers to blend it in until the mixture looks like coarse crumbs. The key here is to keep the butter cold, as this helps the biscuits stay flaky.
Once that’s done, stir in the chopped herbs. This is where the magic happens! You want those little bits of rosemary, thyme, and parsley to be evenly dispersed throughout the dough for the best flavor.
Now, slowly pour in the buttermilk. Use a spatula or spoon to stir gently, mixing just until the dough comes together. Be careful not to overmix, as that can make the biscuits tough.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Then, roll it out to about 1/2-inch thickness. Using a biscuit cutter, cut out your biscuits. Try to make the most of the dough with each roll-out to avoid overworking it.
Place the biscuits onto the prepared baking sheet, leaving about 1 inch between each. They’ll expand a bit, so give them room to breathe. Bake for 12-15 minutes, or until the tops are golden brown. Once done, remove them from the oven and allow them to cool slightly before serving.
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