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
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12
- 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
Can a nut milk be used in place of buttermilk? I sadly can’t eat dairy
I have not tried these with an alternative milk so I’m not sure how they’ll turn out but I would imagine they’ll be fine but the consistency may be a little different. Let me know if you try them!
I would add 1 Tablespoon of either apple cider vinegar or lemon juice to the nut milk. This creates a vegan buttermilk.
Sounds and looks so yummy am trying them for the weekend.
yay! Let me know how you like them!
Woah! These look absolutely delicious. I must say I am definitely trying out your recipe soon! Will share the feedback 🙂
Sending loads of love!
Laura
https://www.ceraonline.org/
Hi, in Brazil we don’t have buttermilk. How can I do it? Tks
try whole milk
Do you have kefir in Brazil ? you could use plain kefir with some regular milk added to make the amount you need in recipe. Try that and see if it works if not use plain full fat yogart and add regular full fat milk to it until you get the desired amount for recipe. Let us know how it works.. I’m going to make some may have to do what I recommended to you if I don’t have enough buttermilk. Or goodness I forgot measure the amount of buttermilk the recipe calls for add a tsp or two of vinegar stir let sit 5-15 minutes and you have soured milk substitute for buttermilk
These biscuits are really delicious! I followed the recipe with the exception of the buttermilk…..used half plain yogurt, half almond milk. The less you handle the dough the fluffier the biscuit. Instead of using a round cutter I shaped the dough into a 6″x12″ rectangle and cut into 12, 2″x3″ biscuits. These make great breakfast sandwiches the next day!