Mustard Herb Buttermilk Biscuits Recipes

HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

TENDER HERB BUTTERMILK BISCUITS

Steps:

• Heat oven to 450F.
• Pulse the flour, baking powder, and baking soda in the bowl of a food processor. Add the herbs and pulse a few more times to distribute them through the mix.
• Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 1-second pulses.
• Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.
• Pat the dough into a circle or oblong shape at an even 1 inch high.
• Grease a 2 inch biscuit cutter with butter and then coat it with flour. (Make a little hill of flour next to your biscuit dough.)
• Punch down with the cutter into dough with one decisive press down (no twisting!) and then straight up. Move the biscuit to a baking sheet. Continue punching out biscuits, cutting them as close together as possible and dipping the cutter into that hill of flour in between each cut.
• Now take the scraps of dough and pat them together into a new 1 inch high oblong. Punch out as many more biscuits as you can.
• Bake for 10-12 minutes, or until lightly browned and puffed.

BUTTERMILK-HERB BISCUITS

Steps:

• Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
• On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

PULL-APART HERB BISCUITS

Steps:

• Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. , Bake at 450° for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.

MUSTARD-HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in herbs.
• Whisk mustard into buttermilk, then slowly drizzle over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with mustard and ham.

FLAKY BISCUITS WITH HERB BUTTER

Steps:

• In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.

HERBED BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
• Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
• Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
• Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
• Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
• Gently reshape the dough, and repeat until no more dough is left.
• Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
• Serve warm, with pats of butter or cheese spread, if desired.
• Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.

SADIE'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
• Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
• Bake in the preheated oven until tops are golden, about 12 minutes.