Herbed Buttermilk Biscuits are my absolute favorite biscuit to make and have become a Thanksgiving tradition because 1) Fish Girl always helps me with the prepping of all the herbs that go into them and 2) Brother could eat every single one I make, and would if I let him. He LOVES them and that makes me happy. Unfortunately, I don’t tend to make these biscuits any other time of the year. I don’t have a reason not to, I just don’t, and I know I should change that, which is why I’m posting this now; as inspiration!
This recipe comes out of The Thanksgiving Table.
- 2 cups flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp ground pepper
- 4 tbsp ice cold unsalted butter, cut into small pieces
- 2 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 3/4 cup + 2 tbsp buttermilk
- 1 1/2 tbsp olive oil for brushing
- Preheat the oven to 425 degrees
- In a large bowl combine the flour, salt, baking soda, baking powder and pepper.
- Scatter the butter over the top. Using a pastry cutter or your fingertips, work the butter into the flour until the butter pieces are no larger than peas.
- Add the herbs and buttermilk, stirring just to blend well.
- Turn the dough out onto a lightly floured surface, then, using your fingertips, press the dough out into a circle about 1/2 inch thick
- Cut 2 inch rounds with a biscuit cutter or use the rim of a drinking glass.
- Reshape any remaining dough and cut more biscuits
- Place biscuits on an ungreased baking sheet
- Brush the biscuits with olive oil and place in hot oven
- Bake 18-20 minutes, or until golden brown
- Thanksgiving specifics: Freshly baked biscuits can be complicated with everything else that is happening on Thanksgiving, so I make the biscuits ahead of time and put them in the fridge. After we pull the turkey out and let it rest, I put the biscuits in the oven while the turkey is being carved. Then, they go from the oven to the table, piping hot!