Recipe for Chive and Herb Buttermilk Biscuits
I'm going to have to blame the accidental making of these decadent chive and herb biscuits and the 3-4 pounds I gained after inhaling the entire batch on my southern husband. One morning he was like- hey, I bought all this breakfast sausage and I don't know what we should make with it. And I was like- oh, I know. Let's completely ruin the last couple trips I made to the gym by making buttermilk biscuits and then putting pork sausage and fried eggs between them. Real smart. Also, real, real effin good. So, maybe it wasn't exactly worth it in the health department, but totally worth it in the delicious southern cooking, butter laden, flavorful herb biscuit department. I plucked the chives and herbs straight from my back deck, used some buttermilk and butter I got from the farm stand down the road and spent the morning crafting the most delicious biscuits I've ever made. These are perfect to take to a summer BBQ or just to eat on the back deck on a warm summer morning with your family.
Yield: Makes 9 biscuits
- 1/2 cup finely chopped fresh herbs and chives
- 2 cup all purpose flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp unsalted butter
- 1 cup buttermilk
- Preheat oven to 450°.
- Combine all of the ingredients except for the butter and buttermilk in a mixer or food processor. Mix them together just until blended.
- Cut the butter into 1/2 inch cubes, add to the mixer or food processor and mix on low speed or pulse until the butter is in pea size bits.
- Add the buttermilk and mix just until the dough forms. Don’t over mix or you will end up with tough biscuits.
- Turn the dough out onto a floured surface and press gently with your hands into a 1/2 inch round. Fold the dough in on itself 5 times, then press gently into a 1 inch round.
- Use a 2 1/2 -3 1/2 inch round cutter to cut the biscuits out of the dough. Press the scraps back together gently and use the cutter to cut biscuits out of the remaining dough. Discard any remaining scraps.
- Place the biscuits on an un-greased baking sheet with about 1/4 inch distance between the biscuits. Bake for 10-12 minutes or until the tops are golden brown.