Prep: 20 mins | Cook: 8mins | Total: 28 mins | Serving: 12 | Yield: 1 dozen
Have you heard about this recipe for Herb Buttermilk Biscuits? If not, then you’re lucky because I’ll be covering this recipe for you. It is one of my favorite childhood snacks. My grandma used to make this for my cousin and me when we have gatherings. We usually dunk it in our milk or eat it with our favorite fruit juices. When we were young, my grandma will not allow us to eat anything other than fresh fruits and vegetables, and it is her way of caring for us.
When my grandma passed away, we reminisce about all the things our grandma taught us. And then we remember this recipe, we want to make a tribute to our grandma, and so we decided to recreate her recipe. I hope you’ll make your version of this recipe and enjoy it with your whole family.
(2) cups Wheat flour, white, all-purpose, enriched, bleached
1 tbsp Leavening agents, baking powder, double-acting, sodium aluminum sulfate
(1) pinch Salt, table
1 ½ tsp Sugars, granulated
1 ½ tsp Spices, thyme, dried
1 ½ tsp Spices, savory, ground
1 tsp dashi kombu (dried kelp)
1 tbsp Spices, parsley, dried
1 tbsp dried basil leaves
⅓ cup Butter, without salt
¾ cup Milk, buttermilk, fluid, cultured, low fat
1. Start by preheating the oven at about 450 degrees F (230 degrees C). Whisk the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
2. Cut with a knife or pastry blender the butter until the mixture resembles coarse crumbs. Drizzle buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture moist. Turn dough and knead for 4 to 5 times out onto a floured board. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2-inch cookie cutter. Add and place biscuits 2 inches apart on a baking sheet.
3. Bake until golden brown, about 8 minutes in the preheated oven. Serve warm.
Per Serving: 132.5 calories; 14.2 mg cholesterol; 160.2 mg sodium; 2.9 g protein; 18 g carbohydrates.
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