Buttermilk Herb Biscuits

Easy, flaky herb buttermilk biscuits elegantly decorated with herbs for a delicious presentation especially during the holidays.

Next time, try these rhubarb scones, so good.

Biscuits where I grew up was simply a word used for cookies, but these homemade buttermilk biscuits are totally different from what I knew. A beautifully looking, flaky, buttery and soft buttermilk biscuits from scratch that you can use for breakfast, lunch or dinner.

Ingredients:

• All purpose flour.
• Cold butter.
• Sugar.
• Salt.
• Baking powder.
• Buttermilk.
• Different herbs like parsley, green thyme ..etc.

Instructions:

1. In your food processor, pulse flour,salt,sugar and baking powder until well combined. Add cut butter.
2. Pulse butter with the dry ingredients until butter is almost peas size and mixture resembles coarse crumbs.
3. Dump the butter flour mixture in a deep bowl and add the cold buttermilk, gently mix with a spoon or a fork until just combined, do not over mix.
4. 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.
5. Divide the dough into thirds and stack them. Image 5 and 6.

1. Gently boil water over medium heat, add the herbs for less than 10 seconds.
2. Take them out into an iced water.
3. 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.
4. Flatten the dough again into a 6×9 rectangle and cut using a round cookie cutter.
5. Place in a lined baking sheet and brush the top with a beaten egg.
6. Add the herb on top pressing gently. Brush the top again with egg. Bake until golden brown.

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Buttermilk Biscuits

When I first saw these round tubs of buttermilk biscuits in stores here I thought they were some sort of cookies. They sure looked different than cookies but I thought maybe it is some sort of American cookies and being a sweet tooth I bought one to try. Surprise!!, they turned to be something else 😄.
But once we tried them, they have become a staple at our home. They go perfectly with jam and butter or cheese in the morning, and they act pretty well as bread for dinner and lunch. The flakiness or these buttermilk biscuits hooked me from the first bite.

I've never imagined that raising kids will be that hard!!, sometimes I tell myself if I just knew.. I would have been content with only one :). But again, this is natural and one likes to have as many kids as you can, or at least this is the mindset from where I came from.
My oldest kid has always been that kind of kid who is not a troublemaker, always obedient and shy and who used to rank top of his class, but oh boy did it change. Sometimes I get the feeling that something happened to him or may be he was switched somewhere. Perhaps this is a clone and my sweet boy is out there in the space abducted by a spaceship . What the heck is going on?!!

The answer was whispered in my ears " Welcome to raising teenagers" , Really!!! is this what it is all about.. hormones!!. I've recently read an inspiring article by my friend Marie, about accepting kids as they are and maybe.. letting go.. even a little. So should I let him be? or may be loosen my grip a little? and how little is acceptable? do you have an idea?.
So, during this parenting roller coaster I am riding, when I am deep down I feel like baking, there is something about baking that releases my energy specially bad/negative energy. One day I saw these beautiful, eye-candy biscuits in a Cooking Light magazine, and I decided to make them.

One day after a long and tiring debate with - my formerly kid, currently teenager - I retreated to my kitchen and laptop, searching for the best and easiest biscuit recipe and recreating the herb biscuits that I saw in that magazine. I've made it a little easier by pulsing the cold butter with the flour, but not reaching a sandy texture, just a little to get the butter to a pea size.

These turned out really great from the first time, and it looked so nice. Nothing is better than a good looking and tasty recipe, it adds a personalized touch to your table and puts a smile on everyone's face.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Buttermilk Herb Biscuits

Homemade buttermilk biscuits are delicious and looks beautiful with these herbs on top. Buttery flaky and soft fresh out of the oven biscuits that will make any meal a feast.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Diet: Halal

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 10 pieces

Calories: 116kcal

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 peas size.
• Dump the butter flour mixture in 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 floured surface.
• Press and fold it with your fingers, do not knead, until it forms a ball.
• Flatten the dough into a 9x6 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, take them out into an 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.
• Flatten the dough again into a 6x9 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.