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
PULL-APART HERB BISCUITS
Serve any main dish with these biscuits from Nancy Zimmerman of Cape May Court House, New Jersey. She writes, "This easy-to-prepare bread incorporates many different flavors including garlic, cheese and various herbs. And it bakes up golden and aromatic."
Provided by Taste of Home
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. , Bake at 450° for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.
Nutrition Facts :
RUSTIC GARDEN HERB BISCUITS
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Time 50m
Yield 12 biscuits (1/4 cup rosemary butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.
Nutrition Facts : Calories 377 calories, Fat 22g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 599mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
FLUFFY HERB DROP BISCUITS
I grow many herbs, so I can just go out to the garden and pick them. These biscuits contain my favorite ones. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.
Nutrition Facts : Calories 137 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 208mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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.
GARLIC-HERB BUTTER DROP BISCUITS
Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Provided by slyorkie
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
- Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
- Bake in preheated oven until lightly browned, about 15 minutes.
- Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.2 g, Cholesterol 37.3 mg, Fat 13.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.5 g, Sodium 214.3 mg, Sugar 1.8 g
HERBED BISCUITS
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
- Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
- Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g
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