Easy Herb Biscuits
These easy homemade herb biscuits are perfect for breakfast or brunch! Serve them fresh from the oven with butter and honey or use them as a base for eggs benedict or biscuits and gravy!
FULL RECIPE:
Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Nobody can deny the deliciousness of a flaky, buttery biscuit.
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Southern Biscuits
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 1 dozen
Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
EASY BUTTERMILK BISCUITS with Cheddar & Chives
#weekendatthecottage #easydeliciousrecipes #EasyButtermilkbiscuits
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These EASY BUTTERMILK BISCUITS made with cheddar and chives are a favourite treat anytime. Just make them and see!
RECIPE BELOW!!!
This is one of those recipes that forever stays top of mind; I often make these biscuits. They’re especially perfect for weekends since biscuits seem to go with pretty much everything. So, whether you’re eating them plain, still warm out of the oven, topped with jam or ham to make into a sandwich, expect them to go pretty quick. There’s something so satisfying about flaky, buttery biscuits.
If you’ve always wondered how to make buttermilk biscuits, here’s your tutorial, and I guarantee you’ll have great success. Don’t be surprised by the way your family and weekend guests devour them soon after they come out of the often - mine always do.
Since this recipe is simple and straightforward, I better cut to the chase and help you with expectations: allow at least two of these biscuits per guest. People always seem to eat one and then a second soon after. If your number of guests is greater than six, best to double this recipe.
Here are a few things to remember when you go to make these EASY
BUTTERMILK BISCUITS:
INGREDIENTS
All of the ingredients used to make this flaky biscuit recipe are readily available. To maximize flavours, we always suggest using organic products whenever possible. In this case, you can up the flavour quotient by using farm-fresh buttermilk and eggs. Also, consider a more flavourful cheddar cheese; in fact, making these cheese biscuits with sharp cheddar is preferred. And how about those chives? Homegrown whenever possible, please!
JUST DOUGH IT!
The first few times I made homemade biscuits, I always seemed to stall at the “pull the dough together” part. There’s something quite unique about flaky biscuit dough. At first, it seems like a classic pie dough but once you add the buttermilk (way more liquid than in pie dough) everything changes. The dough is surprisingly wet and looks quite shaggy, but don’t worry. Knead it together a little, roll it out a bit and keep going – you’ll see.
CUT IT OUT!
No fooling around here – cut purposefully and with confidence. The goal is to cut the biscuits clean and to then transfer them to the baking sheet with as little fiddling as possible. Remember this especially if you’re using fluted cookie cutters – don’t twist them in the dough. A clean cut ensures the biscuits puff up in the oven.
BOOSTER FEAT!
There are two important steps help these biscuits climb to new heights. First is to boost the oven temperature from 375°F to 425°F as soon as the biscuits go in. It will take about 5-6 minutes for the oven to come to temperature, and while it does, the biscuits get hot and climb in height mighty quickly.
The second step is the reverse. As soon as the oven hits 425°F, rotate the pan and immediately reduce the temperature back down to 375°F for the duration of the cook time. This ensures the biscuits cook evenly and the bottoms don’t burn. Works like a charm every time.
Flaky, cheesy and slightly spicy, these EASY BUTTERMILK BISCUITS are like magic - make them soon then watch them disappear before your very eyes!
INGREDIENTS
2 cups of unbleached all-purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of kosher salt
¼ teaspoon cayenne pepper (optional)
8 tablespoons of butter, cold
1 cup of cheddar cheese, grated
1 tablespoon of chopped chives
2/3 cup of buttermilk, cold
INSTRUCTIONS
1) Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Add the butter, cutting it into small pea-sized bits using a pastry cutter or two knives. Add the cheese and chives and toss together.
2) Add the buttermilk and stir together until combined. The dough will be wet and shaggy. Transfer onto an unfloured work surface and knead together a few times.
3) Flour surface and roll dough out to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter and transfer to the baking sheet. Recombine the scraps to get more biscuits. Repeat until all of the dough is used.
4) Transfer biscuits to oven and immediately increase the temperature to 425°F. As soon as that temperature is reached (about 5-6 minutes), rotate the baking sheet and reduce oven temperature back down to 375°F. Bake the biscuits for an additional 12-15 minutes, until tall and golden brown. Serve warm.
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Best Ever Vegan Buttermilk Biscuits | Herbed Biscuit Recipe Bonus | EASY
Makes 12 biscuits
OMG, these vegan biscuits are as flaky & tasty as they are beautiful. They couldn’t be easier to make & both the plain and herbed versions of our biscuits have a real buttermilk flavor to them which is unlike other vegan biscuits we tried. Making the perfect vegan biscuit is easy once you learn a few key steps and tips. We tell you what those things are in our video. Meanwhile, once you watch this video you will want to go make them for yourself. Serve our vegan buttermilk biscuits with butter & jam at tea time or breakfast. Or add a vegan sausage & gravy for a heartier delicious breakfast. Any way you eat them you will find yourself wanting seconds… we promise! Delicious & Easy.
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Farmhouse Buttermilk Biscuits (with EINKORN) ~ How to make Einkorn Flour Buttermilk Biscuits
Hello Friend! Thanks for watching and checking out the channel!
I'm sorry the audio in this video took up so much background noise from the fireplace! I will be sure to find a much less noisy spot next time.
You can find the complete recipe and tutorial on the blog at:
If you want to make these on the camp stove see this tutorial!
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Moms Buttermilk Biscuit Bites Recipe ...... HEAVEN!!
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These buttermilk biscuit bites were a childhood favorite! They're so pillowy soft with some gorgeous layers! They are tender lke rolls with the taste of old fashioned, scratch- made buttermilk biscuits. Make these!
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Music by Kevin MacLeod