These Fresh Herb Buttermilk Biscuits are the ultimate comfort food, offering a perfect balance of flaky layers and tender crumb. The tangy buttermilk reacts with the baking powder and soda to create a light, airy rise, while the cold butter ensures distinct, buttery flakes. A generous mix of fresh herbs like parsley, chives, and thyme infuses every bite with aromatic freshness, elevating this classic Southern staple. They are wonderfully versatile, serving as a perfect side for hearty stews, a vessel for savory fillings, or simply enjoyed warm with honey or jam. Easy to prepare with pantry staples, these biscuits bring a rustic, homemade charm to any breakfast, brunch, or dinner table.
Fresh Herb Buttermilk Biscuits
Description
These Fresh Herb Buttermilk Biscuits are the ultimate comfort food, offering a perfect balance of flaky layers and tender crumb. The tangy buttermilk reacts with the baking powder and soda to create a light, airy rise, while the cold butter ensures distinct, buttery flakes. A generous mix of fresh herbs like parsley, chives, and thyme infuses every bite with aromatic freshness, elevating this classic Southern staple. They are wonderfully versatile, serving as a perfect side for hearty stews, a vessel for savory fillings, or simply enjoyed warm with honey or jam. Easy to prepare with pantry staples, these biscuits bring a rustic, homemade charm to any breakfast, brunch, or dinner table.Ingredients
Directions
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Preheat oven to 400F (200C). Lightly butter a baking sheet.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Cut cold butter into small cubes and add to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining.
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In a separate small bowl or measuring cup, combine the beaten egg, buttermilk, and chopped fresh herbs.
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Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until the dough just begins to come together. Add a splash more buttermilk if the dough is too dry, but do not overmix.
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Turn the dough out onto a lightly floured surface. Gently knead the dough 4 to 6 times to form a cohesive ball. Do not overwork.
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Pat or roll the dough out to a thickness of about 3/4 inch.
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Use a 2-inch round cutter to cut out biscuits. Press straight down without twisting to ensure even rising.
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Place biscuits on the prepared baking sheet about 1 inch apart.
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Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are cooked through.
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Serve immediately while warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1203.1kcal
- % Daily Value *
- Total Fat 54.0g84%
- Saturated Fat 25.4g127%
- Cholesterol 97.7mg33%
- Sodium 4766.5mg199%
- Total Carbohydrate 154.8g52%
- Dietary Fiber 7.4g30%
- Sugars 11.8g
- Protein 26.3g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
