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Category: Bread
Prep Time: Cook Time: Total Time:
2 cups flour, plus more for rolling out
3/4 tsp salt
1 tsp baking soda
1 tbsp baking powder
1/2 tsp freshly ground black pepper, or to taste
4 tbsp (1/2 stick) cold butter, cut into 8 pieces
2 tbsp minced parsley
1 tbsp minced thyme leaves
1 tbsp minced sage leaves
1/2 tsp minced oregano leaves
7 oz buttermilk
Olive oil for brushing biscuits
In a mixing bowl, sift together the flour, salt, baking soda and baking powder. Stir in the black pepper.
Using a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Add the herbs and toss the mixture with a fork to combine.
Add the buttermilk, and stir with a fork until just combined. Scrape down the bowl, and continue stirring until the mixture holds together as a soft dough.
Turn out dough onto a lightly floured surface. Use the back of a spoon dipped in flour to pat out the dough to a circle about 1/2-inch thick.
Heat oven to 400 degrees. Use a biscuit cutter, small glass rim, or if small biscuits are desired, a 1 1/4-inch round cutter, dipped in flour, to cut out biscuits.
Place biscuits on an ungreased baking sheet 2 inches apart. Brush tops of biscuits lightly with olive oil.
Bake biscuits in hot oven until pale golden on top, 16 to 18 minutes.
Makes 30 2-inch biscuits.
NOTE: These freeze well, tightly wrapped, for about 2 months.
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SAVORY HERBED BISCUITS
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Category: Bread
Prep Time: Cook Time: Total Time:
2 cups flour, plus more for rolling out
3/4 tsp salt
1 tsp baking soda
1 tbsp baking powder
1/2 tsp freshly ground black pepper, or to taste
4 tbsp (1/2 stick) cold butter, cut into 8 pieces
2 tbsp minced parsley
1 tbsp minced thyme leaves
1 tbsp minced sage leaves
1/2 tsp minced oregano leaves
7 oz buttermilk
Olive oil for brushing biscuits
In a mixing bowl, sift together the flour, salt, baking soda and baking powder. Stir in the black pepper.
Using a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Add the herbs and toss the mixture with a fork to combine.
Add the buttermilk, and stir with a fork until just combined. Scrape down the bowl, and continue stirring until the mixture holds together as a soft dough.
Turn out dough onto a lightly floured surface. Use the back of a spoon dipped in flour to pat out the dough to a circle about 1/2-inch thick.
Heat oven to 400 degrees. Use a biscuit cutter, small glass rim, or if small biscuits are desired, a 1 1/4-inch round cutter, dipped in flour, to cut out biscuits.
Place biscuits on an ungreased baking sheet 2 inches apart. Brush tops of biscuits lightly with olive oil.
Bake biscuits in hot oven until pale golden on top, 16 to 18 minutes.
Makes 30 2-inch biscuits.
NOTE: These freeze well, tightly wrapped, for about 2 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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