Buttery Basil Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and a tender crumb to the biscuits.

Milk: Provides moisture and helps bind the ingredients together.

Basil: Freshly chopped, it adds a fragrant and flavorful note to the biscuits.

When cutting in the butter for the biscuits, make sure it is very cold. This helps create a flaky texture. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the heat can melt the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and may contain more minerals.

• cold unsalted butter - Substitute with cold coconut oil: Coconut oil can mimic the texture of butter and adds a subtle coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits fluffier.

• fresh basil - Substitute with dried basil: Use 1 tablespoon of dried basil for every ¼ cup of fresh basil, though the flavor will be less vibrant.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the biscuits soggy.

• For short-term storage, place the cooled biscuits in an airtight container. They can be kept at room temperature for up to 2 days.

• To extend their freshness, store the biscuits in the refrigerator. Place them in an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week.

• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• Biscuits can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, you can reheat individual biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the biscuits on a baking sheet lined with parchment paper.
  3. Lightly cover the biscuits with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.

• Microwave Method:

  1. Place a damp paper towel over the biscuits to keep them moist.
  2. Microwave on medium power for 20-30 seconds.
  3. Check if they are warm enough; if not, continue to heat in 10-second intervals.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the rack or on a small baking sheet.
  3. Heat for 5-7 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a skillet over low heat.
  2. Place the biscuits in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the biscuits in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes or until they are warmed through.

• Oven: Used to bake the biscuits at the specified temperature of 450°F (230°C).

• Mixing bowl: Used to combine the dry ingredients (flour, baking powder, and salt) and later to mix in the milk and basil.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Used to measure the baking powder and salt.

• Baking sheet: Used to place the spoonfuls of dough on for baking.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Knife: Used to chop the fresh basil.

• Cutting board: Used as a surface to chop the basil.

Pre-measure ingredients: Measure out flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the butter by pulsing the dry ingredients and butter together in a food processor.

Chill the butter: Keep the butter in the freezer for a few minutes before using to make it easier to cut into the dry ingredients.

Prepare baking sheet: Line your baking sheet with parchment paper before starting to save time during cleanup.

Batch preparation: Double the recipe and freeze half of the dough for future use.