Prep 10 mins
Cook 18 mins
A great alternative to rolls. Goes well with fried chicken or roasts.
- 2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1⁄4 teaspoon black pepper
- 4 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 3⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk
- melted butter (for brushing)
- Preheat the oven to 425 degrees F.
- In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
- Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
- Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
- Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
- Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
- Gently reshape the dough, and repeat until no more dough is left.
- Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
- Serve warm, with pats of butter or cheese spread, if desired.
- Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.
These were excellent with breakfast this morning. The only change I made was to cut back on the herbs a tad. Thanks
These were a good, savoury companion to my pork loin roast - thanx Sue!