HERB BUTTERMILK BISCUITS
Light and fluffy, melt-in-your-mouth goodness!
Provided by PrincessZelda
Categories Bread Quick Bread Recipes Biscuits
Time 28m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
- Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g
HERBED BUTTERMILK BISCUITS
Make and share this Herbed Buttermilk Biscuits recipe from Food.com.
Provided by PalatablePastime
Categories Breads
Time 28m
Yield 15 biscuits
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.7, Sodium 288.8, Carbohydrate 13.8, Fiber 0.6, Sugar 0.7, Protein 2.3
MUSTARD-HERB BUTTERMILK BISCUITS
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 9 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in herbs.
- Whisk mustard into buttermilk, then slowly drizzle over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
- To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with mustard and ham.
HAM TEA BISCUITS WITH BLACKBERRY MUSTARD OR LEMON HERB BUTTER
My MIL hosted a Mother's Day tea for the ladies at the church she attends and served these delicious little biscuits. They can be topped with either the Blackberry Mustard, my personal favorite, or Lemon-Herb Butter. For the biscuits, she used Mary B's and you can also use thin slices of deli ham if you would like. The amount of ham I have listed is an estimate. The amount needed will depend on how much ham you want to fill the biscuits with. Recipe is from Southern Living.
Provided by Dreamgoddess
Categories Ham
Time 20m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Bake the tea biscuits according to the directions on the package.
- Brown the ham in a hot skillet 1-2 minutes on each side. Cut into small pieces (about the size of the biscuits).
- Split the biscuits in half and fill with the hot ham.
- Place a small amount of either the Blackberry Mustard or Lemon-Herb Butter on top of the ham and replace the biscuit tops.
- Serve while still warm.
- Blackberry Mustard: Stir together the preserves and mustard. Yields about 2/3 cup.
- Lemon-Herb Butter: Combine all ingredients; mix well. Yields about 1/2 cup.
Nutrition Facts : Calories 53.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 43.6, Carbohydrate 4.7, Fiber 0.1, Sugar 3.3, Protein 0.1
BUTTERMILK-HERB BISCUITS
Homemade herb biscuits, warm from the oven, are a favorite comfort food!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
- On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 1 g, TransFat 1 g
FLAKY BISCUITS WITH HERB BUTTER
Nothing says "spring" like fresh herbs, and these flaky, flavorful biscuits are the ideal way to showcase tarragon and chives. They can be on the table in 30 minutes, which makes them an ideal choice for last-minute entertaining. -Theresa Stanek, Evans City, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.
Nutrition Facts : Calories 229 calories, Fat 16g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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