Tender Herb Buttermilk Biscuits
You can't beat homemade! These easy and fluffy herb buttermilk biscuits are the best. Quick to whip up, delicious, and can be made as drop or cut biscuits.
Servings 12 biscuits
Calories 150kcal
Ingredients
- 2 cups (10 oz) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 4 tbsp chopped fresh herbs
- 8 tbsp unsalted butter, cut into 1/2 inch cubes
- 3/4 cup buttermilk
Instructions
- Heat oven to 450F.
- Pulse the flour, baking powder, and baking soda in the bowl of a food processor. Add the herbs and pulse a few more times to distribute them through the mix.
- Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 1-second pulses.
- Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.
- Pat the dough into a circle or oblong shape at an even 1 inch high.
- Grease a 2 inch biscuit cutter with butter and then coat it with flour. (Make a little hill of flour next to your biscuit dough.)
- Punch down with the cutter into dough with one decisive press down (no twisting!) and then straight up. Move the biscuit to a baking sheet. Continue punching out biscuits, cutting them as close together as possible and dipping the cutter into that hill of flour in between each cut.
- Now take the scraps of dough and pat them together into a new 1 inch high oblong. Punch out as many more biscuits as you can.
- Bake for 10-12 minutes, or until lightly browned and puffed.
Notes
- Herbs: Stick with a mild herb for half or more of the amount. I like to use mostly parsley or basil myself. The rest can be a mix of chives, oregano, thyme, mint, scallions, garlic scapes, or whatever you have which will go with your meal.
- Flour: For the lightest and fluffiest biscuits, use a low protein all-purpose flour (such as White Lily) or switch to using half cake flour. King Arthur Flour (my usual) is a hard Northern flour so I often use the half and half method.
- Measuring: For cups of flour which are 5 oz by weight, scoop the cup into the flour then sweep off the excess. (scoop and sweep)
- Gluten Free: An all purpose baking blend can be used 1:1 for the flour in this recipe.
- Drop Biscuits: If you prefer, split up the dough into 12 parts and lightly shape into balls. Bake as directed in the recipe.
- Butter: Keep very cold! I often cut it up then pop it in the freezer while I measure out the rest of the ingredients.
- Reshaping the dough: You will get the best rise and fluffiest biscuits from the first shape. The second shape will be a little lower but still very nice and I don't recommend a third shape (you'll have very little left anyway).
Nutrition
Calories: 150kcal