Herbed Biscuits are delightful. I love biscuits. Any kind will do. 🙂 I love Buttermilk Biscuits, Sweet Potato Biscuits and even Red Lobster’s Cheddar Bay Biscuits. Biscuits with salad, biscuits with Fried Chicken, biscuits for breakfast–I’ll take biscuits any time of the day or night! These biscuits are supposed to be rolled out one-and-a-half inches thick. By the time they bake they are nice and plump, not flat disks like a lot of biscuits. We thought they were superb in taste and texture.
Last week I was making a meal for some friends who recently had a death in their family. I made up a batch of these biscuits to go with the meal. However, I had a few samples before I sent the meal to them. When I brought the meal to them, they invited me to stay and eat with them. So I had a few more! Slathered with butter and a honey spread, these Herbed Biscuits were some of the best biscuits I’ve ever eaten.
I found this delicious recipe and clipped it out of the Dallas Morning News years ago. It’s one of the many recipes I’ve clipped over the years and finally got around to making. The original recipe said the recipe made about 8 or 9 per batch. I doubled the recipe (because I wanted to give our friends more than eight measly biscuits). The recipe actually made 13 each for a total of 26 biscuits.
This is a delicious biscuit recipe with the tasty addition of garden herbs. We found Herbed Biscuits to be the ticket for great comfort food! Give them a try. You will be so glad you did. And so will your family!
Herbed Biscuits are a wonderful side for any main dish.
See how nice and thick these biscuits are? You have to roll out the dough 1 1/2 inches thick. Otherwise, the biscuits end up like disks.
These nice and fluffy biscuits are amazing.
Herbed Biscuits work wonderfully for family, company or even holiday menus.
Here’s what I did.
I used these ingredients.
Melt part of the butter. Add chopped parsley and green onions.
Add self-rising flour.
Add chilled butter. Cut in butter with a pastry blender until coarse crumbs form.
This is what the mixture looks like after working in the butter.
Add buttermilk or soured milk.
I measured regular 2% milk into a measuring cup. Then I added a couple of tablespoons of vinegar and allowed the milk to sit out for about 5 minutes. The milk will be adequately soured by then.
Stir ingredients to combine well.
Place about 1/2 cup of flour onto work surface. Place biscuit dough on top of flour.
Sprinkle remaining flour over top of dough and work flour in with fingers. Knead lightly – about 3 minutes until biscuit dough is of the right consistency.
Roll the dough out one-and-a-half inches thick. It’s imperative that the dough be rolled out thickly. If you roll the dough out too thin the biscuits are more like hockey pucks and won’t be as nice and puffy as they need to be.
Round the biscuit dough. Here you can see that the dough is almost two inches deep.
Cut into biscuits with a cookie or biscuit cutter. I used up all the scraps and made that dough into biscuits, too.
Place biscuits on a cookie sheet that’s been sprayed with cooking spray. Brush biscuits with melted butter.
Bake biscuits about 15-20 minutes at 400. Brush biscuits with butter again as they come out of the oven.
Place Herbed Biscuits in a basket to serve.
Add a little butter and, if you prefer, a little honey. Yum, yum.
This is one of the biscuits made from the scraps. That’s why it has lines in it. I didn’t want to overwork the dough or the biscuits become too tough. They are still delicious with honey butter or jelly on top.
Herbed Biscuits turned out delectable. I ought to know. I sampled four of them!
This close up allows you to see the texture of these tasty biscuits.
Here’s the recipe.
- 12 tbsp. melted butter
- 6 cups self-rising flour (plus an additional cup of flour to knead and shape the dough)
- ½ cup chopped fresh parsley
- ½ cup chopped green onions
- 2/3 cup chilled butter
- 2 ½ cups buttermilk or soured milk
- melted butter
- Melt butter and allow it to cool slightly.
- Add parsley, green onions and flour and stir with a fork to combine.
- Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs.
- Add buttermilk or soured milk and stir with a wooden spoon to combine until it forms a ball.
- Don’t over mix the batter.
- Pour about ½ cup of flour out a flat surface.
- Add biscuit mixture.
- Add remaining ½ cup of flour over top and work flour into mixture with your fingers.
- Fold in and knead slightly until you get the right consistency for biscuits.
- This took me about 3-5 minutes.
- Roll out 1 ½ inches thick.
- Cut biscuits with a biscuit cutter and place on greased baking sheets.
- Brush top and sides of biscuits with melted butter.
- Bake at 425° for 15-20 minutes or until done.
- Brush biscuits with melted butter again.
These thick Herbed Biscuits are marvelous. They’d be great biscuits to use for serving Chicken A La King, too.
We’ve always enjoyed our biscuits with jam or honey, even when they’re a dinner biscuit.
Better grab one before they’re all gone!