Fresh Herb Biscuits
This post is sponsored by Bob's Red Mill. All opinions are my .
Nothing tastes better first thing in the morning here at the farm than fresh biscuits with spring herbs and a good slather of butter. In all honesty, I have my husband to thank for this recipe because he's had a hankering for biscuits recently and biscuits haven't been on my radar in quite a while. But thankfully, now that we've whipped up this recipe we're going to keep biscuits on the menu weekly because they're so easy to prepare and we've been enjoying them toasted with butter or as a vehicle for breakfast sandwiches. This recipe makes about 12 biscuits which is perfect to get through a week of breakfasts and side rolls with dinner. I hope you all enjoy this simple recipe as much as we do.
Cheers from Tumbleweed Farm
Fresh Herb Biscuits
Ingredients
- 4 cups Bob's Red Mill all-purpose flour, spooned and leveled, plus more for the work surface
- 2 tablespoons baking powder
- 1 1/2 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups buttermilk
Preparation
- Preheat your oven to 400° F.
- In a large bowl, whisk together the flour, baking powder, thyme, salt, and baking soda. Add the butter and, using a pastry blender or two knives, cut in until crumbly. Add the buttermilk and stir until just moistened, being careful to not overmix.
- Transfer the dough onto a lightly floured surface and knead it a few times to bring it together. Gently shape into a 1¼-inch-thick disk. Using a 2½-inch round cookie cutter or a small glass, cut out 12 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on 2 baking sheets and bake, rotating the baking sheets halfway through, until golden, 15 to 20 minutes.
- Remove from the oven and let slightly cool before slicing and enjoying!
Notes
*This recipe is adapted from Real Simple Magazine
Comments