Herbed Buttermilk Biscuits
March 15, 2013
Categories: Breads, Dinner, Dinner rolls or other breads, Dairy, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Christmas, Easter, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Quick Breads, Flour, Buttermilk more
"A great alternative to rolls. Goes well with fried chicken or beef stew."
- Serving Size: 1 (38.8 g)
- Calories 105.2
- Total Fat - 4.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 11.2 mg
- Sodium - 308.8 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.5 g
- Sugars - 1.1 g
- Protein - 2.3 g
- Calcium - 88.8 mg
- Iron - 0.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Preheat the oven to 425 degrees F.
In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
Gently reshape the dough, and repeat until no more dough is left.
Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
Serve warm, with pats of butter or cheese spread, if desired.
Tips & Variations
- Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.