Fresh Herb Buttermilk Biscuits
Yield
1 1/2 dozenPrep
25 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | tablespoons |
baking powder
double-acting |
*
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ¾ | cup |
butter
cold |
|
| 1 | each |
eggs
slightly beaten |
|
| ¾ | cup |
buttermilk
|
|
| ½ | cup |
herbs
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 23 | ml |
baking powder
double-acting |
*
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 177 | ml |
butter
cold |
|
| 1 | each |
eggs
slightly beaten |
|
| 177 | ml |
buttermilk
|
|
| 118 | ml |
herbs
fresh |
* |
Directions
Sift dry ingredients together.
Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal.
Stir parsley, chives, and oregano/thyme with ½ cup buttermilk into beaten egg and add mixture to flour mixture.
Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball.
Turn onto floured surface and knead once.
Let dough rest for a minute, then roll out to ¾ inch thickness.
Cut into 2 inch rounds.
Place biscuits on buttered baking sheet, 1 inch apart.
Bake at 400℉ (200℃). for 15 minutes or until golden brown.
