Discover the delightful simplicity of homemade Buttermilk Herb Biscuits, a perfect blend of rustic charm and elegant flavor. These easy-to-make biscuits boast an irresistibly flaky texture, a rich buttery taste, and a beautiful herbed presentation that makes them ideal for any occasion, from a cozy family breakfast to a festive holiday spread. Forget store-bought options; this recipe promises tender, savory biscuits fresh from your oven, destined to become a staple in your kitchen.
For another delightful baked treat, you might enjoy these rhubarb scones – they are truly exceptional.
In many parts of the world, the word “biscuits” often refers to what Americans call cookies – a sweet, typically crisp confection. However, the American buttermilk biscuit is an entirely different culinary experience. Imagine a beautifully crafted, light, flaky, and buttery baked good, made from scratch, that effortlessly graces any meal. These savory biscuits are incredibly versatile, serving as a delightful accompaniment to breakfast, lunch, or dinner. Their golden crust hides a tender, airy interior, making them an instant favorite for anyone who appreciates truly comforting food.
The Journey to the Perfect Biscuit
My own culinary journey with biscuits began with a delightful surprise. Growing up, the word “biscuit” exclusively meant a sweet cookie. So, when I first encountered the round tubs of what were labeled “buttermilk biscuits” in American stores, I naturally assumed they were another variety of cookie. Being a fervent sweet tooth, I eagerly bought a tub, expecting a sugary treat. To my utter astonishment, they were something else entirely – a savory, fluffy, and incomparably flaky bread-like item!
That initial surprise quickly turned into adoration. Once we tasted these unique biscuits, they became an instant hit and a constant presence in our home. They pair wonderfully with sweet jams and butter for a morning indulgence, and they serve perfectly as a hearty bread alongside savory dishes for lunch or dinner. The unparalleled flakiness of these buttermilk biscuits captured my heart and palate from the very first bite, inspiring me to recreate that magic in my own kitchen.
Baking as a Source of Comfort
Life, particularly raising children, presents its unique challenges. There are moments when you reflect and perhaps wonder if a smaller family might have been simpler. Yet, the desire for a bustling household, with as many children as one is blessed with, is a common sentiment in my cultural background. As my eldest child transitioned into the challenging teenage years, I found myself navigating a new landscape of emotions and dynamics. My once obedient, shy, and top-ranking student seemed to transform overnight. Moments of bewilderment led to thoughts of aliens and clones, before the simple truth dawned: “Welcome to raising teenagers.”
Hormones, it seemed, were the culprits behind this rollercoaster. During these intense periods of parenting, when emotions run high, I often find solace and release in baking. There’s a therapeutic quality to the process – the methodical mixing, the scent of dough, the anticipation of a warm treat – that helps channel and dissipate negative energy. It was during one such moment that I stumbled upon a photograph of exquisite, eye-catching biscuits in a Cooking Light magazine. The image sparked an idea, a culinary project to soothe the soul: I decided I had to make them.
After a particularly long and draining debate with my spirited teenager, I retreated to the comforting embrace of my kitchen. With my laptop open, I began searching for the best and easiest biscuit recipe, determined to recreate those beautiful herb-adorned biscuits. I streamlined the process, opting to pulse cold butter with the flour in a food processor, but carefully avoiding a sandy texture. The goal was to achieve butter pieces roughly the size of peas, ensuring those coveted flaky layers.
The results were phenomenal from the very first attempt. Not only did these biscuits taste incredible, but their appearance was truly stunning. There’s an unmatched satisfaction in presenting a dish that is both delicious and visually appealing. It adds a personalized, heartfelt touch to any meal and brings smiles to every face around the table. These homemade herb buttermilk biscuits are more than just a recipe; they’re a moment of joy, a testament to the comforting power of baking, and a versatile delight that will enhance your culinary repertoire.
Ingredients for Flaky Buttermilk Biscuits:
Crafting perfect buttermilk biscuits requires a few simple, high-quality ingredients. Each component plays a crucial role in achieving that signature flaky texture and rich flavor.
- All-purpose flour: The foundation of our biscuits, providing structure.
- Cold butter: The secret to flakiness! Keeping the butter very cold ensures it creates pockets of steam during baking, leading to distinct layers.
- Sugar: Just a touch enhances the flavor and promotes a golden crust without making the biscuits overly sweet.
- Salt: Essential for balancing flavors and bringing out the best in the butter and buttermilk.
- Baking powder: The primary leavening agent, responsible for the biscuits’ rise and airy texture.
- Buttermilk: Provides tenderness, a slight tangy flavor, and reacts with the baking powder to give an extra lift.
- Fresh herbs: Such as parsley, green thyme, or marjoram, for a beautiful presentation and a subtle savory aroma.
Step-by-Step Instructions to Homemade Perfection:
Follow these detailed steps to achieve light, fluffy, and perfectly flaky buttermilk herb biscuits. Precision and gentle handling are key!
- Combine Dry Ingredients: In a food processor, combine the all-purpose flour, salt, sugar, and baking powder. Pulse a few times until all ingredients are thoroughly mixed.
- Incorporate Cold Butter: Add the cold butter, cut into small chunks, to the dry mixture in the food processor.
- Pulse to Pea-Sized Butter: Pulse the butter with the dry ingredients until the butter is roughly the size of small peas and the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture.
- Add Buttermilk: Transfer the butter-flour mixture to a deep mixing bowl. Pour in the cold buttermilk. Gently mix with a spoon or a fork until just combined. Be careful not to overmix, as this can lead to tough biscuits.
- Prepare the Dough for Folding: Lightly flour a clean work surface. Transfer the biscuit dough onto this surface.
- Gentle Folding Technique: Using your fingers, gently press and fold the dough. Do not knead it like bread dough. Continue pressing and folding until it just comes together to form a soft ball.
- Flatten the Dough: Gently flatten the dough into a rectangular shape, approximately 9×6 inches.
- Create Layers: Visually divide the rectangle into thirds. Fold one third over the middle, then fold the other third over the top of that, creating three layers. This folding technique is essential for building those beautiful, flaky layers.
Preparing the Herbs and Baking the Biscuits:
These steps ensure your herbs retain their vibrant color and your biscuits bake to golden perfection.
- Blanch the Herbs: Gently bring a small pot of water to a boil over medium heat. Add your chosen fresh herbs (parsley, thyme, etc.) for less than 10 seconds.
- Shock in Ice Water: Immediately transfer the blanched herbs into a bowl of iced water to stop the cooking process and preserve their bright green color.
- Dry and Press Herbs: Remove the herbs from the iced water and carefully flatten them onto a layer of paper towels. Cover them with another paper towel and place a light weight on top for a few minutes to press out excess moisture.
- Preheat Oven & Cut Dough: While the herbs dry, preheat your oven to 400°F (200°C). Re-flatten the dough again into a 6×9 inch rectangle. Using a round cookie cutter, cut out individual biscuits.
- Egg Wash & Herb Placement: Place the cut biscuits on a baking sheet lined with parchment paper. Lightly brush the tops of the biscuits with a beaten egg. Carefully place a blanched herb leaf on top of each biscuit, pressing gently to adhere.
- Final Egg Wash & Bake: Brush the tops of the biscuits (including the herbs) with another light layer of beaten egg. Bake in the preheated oven until they are golden brown and puffed up, typically 12-15 minutes depending on your oven.
Tips for the Flakiest Buttermilk Biscuits:
- Keep Everything Cold: This is paramount! Cold butter and cold buttermilk are essential for creating those desirable flaky layers. The small pieces of cold butter melt in the oven, releasing steam and pushing the dough apart.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined.
- Gentle Handling: When pressing and folding the dough, handle it as little as possible. The less you work the dough, the more tender your biscuits will be.
- Avoid Twisting the Cutter: When cutting the biscuits, press straight down and lift up. Twisting the cutter can seal the edges of the dough, preventing a good rise.
- Stacking for Layers: The folding and stacking technique (like folding a letter) creates multiple layers in your dough, which translate into the beautiful flaky interior.
Serving Suggestions for Your Buttermilk Herb Biscuits:
These versatile biscuits can elevate any meal. Here are some ideas:
- Breakfast: Serve warm with butter and your favorite jam, honey, or a drizzle of maple syrup. They’re also fantastic with scrambled eggs and bacon.
- Lunch: Perfect as a side to a hearty soup or chili. You can also slice them open and fill with deli meat and cheese for a quick sandwich.
- Dinner: An excellent accompaniment to roasted chicken, pot roast, or a stew. Their savory notes complement a wide range of main courses.
- Special Occasions: The herb decoration makes them particularly suitable for holiday meals or dinner parties, adding an elegant touch to your table.
Variations to Try:
- Cheesy Biscuits: Fold in ½ cup of shredded cheddar, gruyere, or parmesan cheese with the dry ingredients.
- Garlic Herb Biscuits: Add ½ teaspoon of garlic powder to the dry ingredients for an extra savory kick.
- Spicy Biscuits: Incorporate a pinch of cayenne pepper or finely chopped jalapeños for those who enjoy a little heat.
- Sweet Biscuits: For a sweeter version, increase the sugar to 2-3 tablespoons and omit the herbs, serving with fruit preserves or a lemon glaze.
Making these flaky, buttery Buttermilk Herb Biscuits from scratch is a rewarding experience that yields a truly spectacular result. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and designed for success. Enjoy the process, savor the aroma, and delight in the incredible taste of fresh, homemade biscuits that are sure to impress everyone at your table.
If you love this recipe, please don’t forget to give it a ⭐⭐⭐⭐⭐ star rating and share a photo of your finished dish! It’s always a pleasure to see your creations and unique interpretations of the recipe. Thank you for baking with me!
Buttermilk Herb Biscuits
Homemade buttermilk biscuits are delicious and look beautiful with these herbs on top. Buttery, flaky, and soft fresh out of the oven, these biscuits will make any meal a feast.
Course: Breakfast
Cuisine: American
Diet: Halal
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 pieces
Calories: 116 kcal
Author: Amira
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter cold, cut into chunks.
- ¾ cup buttermilk.
- Some herbs for decorations: like parsley, green thyme, marjoram, etc.
Instructions
- In your food processor, pulse flour, salt, sugar, and baking powder until well combined.
- Add cut butter.
- Pulse butter with the dry ingredients until butter is almost pea-sized.
- Dump the butter-flour mixture into a deep bowl and add the cold buttermilk, and gently mix with a spoon or a fork until just combined, do not overmix.
- Transfer the dough to a lightly floured surface.
- Press and fold it with your fingers, do not knead, until it forms a ball.
- Flatten the dough into a 9×6 rectangle.
- Divide the dough visually into thirds and stack them.
To prepare the herbs
- Gently boil water over medium heat, add the herbs for less than 10 seconds, then take them out into iced water.
- Take them out of the iced water and flatten them on a paper towel, cover with another towel, and put a load on top for a few minutes until you finish cutting the dough.
- Preheat your oven to 400F (200°C).
- Flatten the dough again into a 6×9 rectangle and cut using a round cookie cutter.
- Place in a lined baking sheet and brush the top with a beaten egg.
- Add the herb on top, pressing gently.
- Brush the top again with egg.
- Bake until golden brown.
Notes
Please check the nutrition disclaimer policy.
Recipe adapted from dessertnowdinnerlater.
Nutrition
Calories: 116kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 392mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Calcium: 109mg | Iron: 1mg
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First Published September 2016, last updated October 2019 for editorial content.