Best Buttery Basil Biscuits Recipes

BEST BUTTERY BASIL BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Sift flour, 1 tablespoon basil, baking powder, 2 teaspoons salt, and cayenne together in a bowl. Blend in 1/2 cup butter using a fork until it resembles coarse crumbs. Add milk slowly, working the dough as you add. Mix in pesto.
• Chill the dough for about 15 minutes in the refrigerator.
• Work the dough on a floured surface until no longer sticky. Roll to your desired thickness and cut into 12 medium biscuits using a round cookie cutter. Place on a baking sheet and spread the tops of each with about 1/3 tablespoon of butter. Sprinkle with remaining dried basil and salt.
• Bake in the preheated oven until golden, about 15 minutes, turning them over after 10 minutes have passed so that the top browns a little too.

PARMESAN BASIL BISCUITS

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

Steps:

• In a large bowl, whisk together flour, baking powder, and baking soda.
• Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
• Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
• Cover the bowl and refrigerate for at least 30 minutes.
• When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
• Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
• Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
• In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
• Bake for 15-20 minutes, or until the tops are golden brown.
• Let cool slightly before devouring! They're best eaten out of the oven, day of.
• Serve with your favorite sausage gravy, jam, or clotted cream.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

PARMESAN BASIL BISCUITS

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture looks like coarse meal. Stir in grated Parmesan cheese and basil. Add buttermilk, stirring just until moistened.
• Onto cookie sheet, drop dough evenly into 8 mounds. Lightly spray tops of biscuits with cooking spray; sprinkle with shredded Parmesan cheese.
• Bake 10 to 12 minutes or until golden. Serve warm.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.