These herb biscuits are light and fluffy with melt-in-your-mouth goodness!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried savory
- 1 teaspoon kelp powder
- 1 pinch salt
- 1/3 cup unsalted butter, softened
- ¾ cup buttermilk
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Whisk together flour, baking powder, parsley, basil, sugar, thyme, savory, kelp powder, and salt in a large bowl.
Step 3
Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Drizzle buttermilk slowly over flour mixture while tossing lightly with a fork, just until flour mixture is moistened.
Step 4
Turn dough out onto a floured board; knead 4 to 5 times. Pat dough into a 3/4-inch-thick circle. Cut out 12 biscuits with a 2-inch cookie cutter, re-shaping dough as needed. Place biscuits 2 inches apart on a baking sheet.
Step 5
Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 133 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 17% |
Cholesterol14mg | 5% |
Sodium160mg | 7% |
Total Carbohydrate18g | 7% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein3g | |
Vitamin C1mg | 3% |
Calcium104mg | 8% |
Iron2mg | 9% |
Potassium63mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: Pomplemousse
- 13 years ago
Very good! I don’t make biscuits very often bc I’m not a fan of rolling out and cutting (just one of my least favorite things) but I had milk I needed to use and these looked good. So I perservered past my dislike of rolling pins and made them. I used fresh thyme bc I had it–for the rest of the herbs I used dried. These are pretty easy if I can get past the rolling out part, and taste quite good. I paired with sausage gravy (another recipe on here–Drop Biscuits with Suasage Gravy, subbing these biscuits for the Drop Biscuits) and bf was pleased, although he criticized my choice to make it for dinner. But hey–I’m the cook! Thanks for the recipe!
-
- by: Redhotcaed
- 11 years ago
When I was a bachelor 50 years ago Pillsbury sold a variety of stews with herbed biscuits. Creamed chicken, tuna, et al. As a widower 40 years later, this is the answer I’ve been searching for!! Probably have to go to Trader Joe’s for the kelp. Great single dish suppers!!
-
- by: Cookdap Member
- 9 years ago
I’ve tried some good biscuit recipes and some not so good. I know what I like. I like a biscuit that rises high and pretty, that kind of splits in half just by gently separating it with your fingers. I like a biscuit that’s light and tender and certainly not one that’s kind of a grease wad (I’ve tried one or two of those). This one meets all that criteria. They’re a good basic biscuit, made special with the addition of herbs. I kind of had the feeling, however, that these biscuits might need a little lift to ensure they would rise as high as I would like. I decreased the baking powder to 2-1/2 tsp. and ADDED 1/2 tsp. of baking soda. I figured since buttermilk, which is acidic, needs baking soda it would love more than what is contained in baking powder. I thought a little straight sodium bicarbonate wouldn’t hurt. My suspicions proved to be correct because there was no rising issue with what came out of my oven! I did not add kelp powder. I did add 1/2 tsp. salt and another 1/2 tsp. sugar. As for the herbs, I used fresh thyme along with the dried basil and parsley, although I’m confident any herbs would be good. (Just remember you need three times fresh herbs than dried) I did have to add a little more buttermilk to make the dough pull together. I felt more comfortable baking these at 425* and once out of the oven I brushed them with melted butter to which I added garlic powder and dried parsley. I loved them. They’ll go great with our soup tonight!
-
- by: Molly
- 9 years ago
I made this biscuit based on a picture that naples34102 had posted. The picture is beautiful and I wanted a nice fluffy, splitting biscuit like hers. I followed the changes she made to this recipe, and they turned out great. I didn’t brush with butter when they came out of the oven as I baked them in the morning and heated them up at dinner time. They paired quite well with “Minnesota Wild Rice Soup’ from AR. I took half the batch in to co-workers and they were well received there, also. A great biscuit recipe for something savory and different, and one I would make again.
-
- by: Allyssa
- 7 years ago
Really yummy. Followed the advice of some reviewers, adding 1/2 tsp of baking soda in place of that much baking powder. Really good rise. Added LOTS of finely chopped raw parsley and some salt replacer, “Veggit”, but no kelp powder (not something I keep in stock!). A single recipe only makes 6 at the recommended size — not 12!
Leave feedback about this