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Herbed Buttermilk Biscuits

It took me much practice and patience to perfect the "biscuit method."

As time went by, i'd watch those cooking shows on TV and wish my biscuits would come out half as perfect as these looked.

Then one night, I decided to try again.... I swore it would be my last if I messed up these biscuits one more time... It wasn't.... because these were absoloutely perfect... With a dab of fruit jam, jelly, butter or even cheese which is my daughter's favourite thing in this world... the posibilities are endless

The tops are nice and crispy while the insides are tender and pillowy, these are truly perfect! 

Ingredients

  • 2 1/2 Cups Flour

  • 4 Tsp Aluminum free Baking Powder

  • 1 Tsp salt

  • 1 Tsp Finely chopped Rosmary

  • 2 Tsp Finely chopped Parsley

  • 1 Tsp Garlic Powder

  • 6 Tbsp Butter (cubed, chilled)

  • 2 oz Cream Cheese (cubed, chilled)

  • 1 Cup Buttermilk (cold)

  • 2 Tbsp Milk

Directions

In a medium bowl, combine flour, herbs, baking powder and salt.

Add butter and cream cheese and cut into flour (using a fork, two knives or hands; avoiding working the dough too much else the warmth from your hands will melt the butter)

The dough should be looking similar to coarse bread crumbs.

Slowly add buttermilk, while mixing, using a fork until dough is dry but holds when pressed together. Turn out onto a lightly floured surface and bring together to form a disc about 1 inch thick.

Cut into desired shape and place on a sheet pan. 

Brush with milk and bake in a preheated oven at 425 F  for 15 minutes or until golden brown.

Remove from sheet and allow to cool for 10 minutes on a wire cooling rack.

Enjoy!!!

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