There’s something magical about a warm biscuit fresh from the oven, and these Herbed Buttermilk Biscuits take it to the next level with a burst of fresh herbs. Perfect for brunch or a cozy dinner, these biscuits are sure to impress with their buttery flakiness and aromatic flavors.
The base of these biscuits is all-purpose flour, which provides the right texture and structure. We use a good amount of baking powder and a touch of baking soda to ensure these biscuits rise beautifully and are wonderfully fluffy. A pinch of salt balances the flavors. The star of the show, cold unsalted butter, is what makes these biscuits irresistibly rich and flaky. The buttermilk adds a slight tang and helps keep the dough moist. Fresh herbs like chives, thyme, and rosemary bring a fresh, earthy flavor that elevates these biscuits from ordinary to extraordinary.
These biscuits are divine served alongside roasted chicken or turkey, making them perfect for holiday gatherings. They also pair beautifully with a hearty soup or stew. For breakfast, try them with scrambled eggs or a dollop of homemade jam.
First off, preheat your oven to 425°F (220°C). Getting the oven nice and hot is crucial for achieving those fluffy, golden biscuits. While the oven heats, grab a large mixing bowl and whisk together your dry ingredients: flour, baking powder, baking soda, and salt. This step ensures that everything is evenly distributed, which is key for consistent texture.
Next, introduce the cold butter cubes to the flour mixture. Use a pastry cutter if you have one, or just your fingers will do the trick. Aim to get the mixture to a point where it resembles coarse crumbs. You want the butter bits to be about the size of small peas. These little pockets of butter are what will create the flaky layers as they bake.
Stir in the fresh herbs — chives, thyme, and rosemary. They’ll distribute their flavors throughout the dough and add beautiful specks of color. Pour in the buttermilk and gently fold the mixture together until it just comes together. Over-mixing can make the biscuits tough, so be gentle!
Lightly flour your work surface and turn the dough out onto it. Knead it a few times just until it holds together. Pat the dough out to about 1/2 inch thick. Use a biscuit cutter or a glass to cut out your biscuits. Try not to twist the cutter as you press down; a straight cut helps the biscuits rise evenly.
Place the cut biscuits on a baking sheet lined with parchment paper. Give them a little space to grow. Pop them into the preheated oven and bake for 12-15 minutes, or until they’re golden brown and smell heavenly. Let them cool slightly before serving, if you can resist!
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