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Herbed Biscuits | Can't Stay Out of the Kitchen | these homemade #biscuits puff up big and beautiful. With the addition of fresh herbs they are absolutely scrumptious. Perfect side dish for company, family or #holiday meals like #FathersDay. #bread #HerbedBiscuits

Herbed Biscuits

Teresa Ambra
Delicious herb-flavored biscuits with green onions and parsley. These thick biscuits are wonderful for breakfast, lunch or dinner! If biscuits are your comfort food of choice, you'll find these some of the best you'll ever eat. Great for family, company or holiday dinners.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 26
Calories 214 kcal

Equipment

  • 1 cookie sheet pan
  • 1 large mixing bowl
  • 1 pastry blender
  • 1 pastry brush
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 biscuit cutter or glass to cut biscuit dough

Ingredients
  

  • 12 tbsp. unsalted butter melted
  • 6 cups self-rising flour plus an additional cup of flour to knead and shape the dough
  • 1/2 cup fresh parsley chopped
  • 1/2 cup green onions chopped
  • 2/3 cup unsalted butter chilled
  • 2 1/2 cups buttermilk or soured milk (see note below)
  • 1 tbsp. unsalted butter melted (to brush the tops of the biscuits with)

Instructions
 

  • 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.

Notes

NOTE: To sour milk for buttermilk, measure milk into a large measuring cup. Add about 6 tbsp. white vinegar. Allow milk to sit out about 5 minutes to sour.
 
NOTE: You must allow the thickness of the biscuit dough to be about an inch and a half. Otherwise, you will end up with disks or hockey pucks for biscuits. They will not turn out light and fluffy.
 
Recipe adapted from The Dallas Morning News; recipe source: Kathleen's Sky Diner
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 214kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 27mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 485IUVitamin C: 2mgCalcium: 37mgIron: 0.4mg
Keyword biscuits, bread, breakfast
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