Herb Buttermilk Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

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

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Enhances the flavor of the biscuits.

Fresh herbs: Adds a burst of fresh flavor; use parsley, chives, and dill.

Cold unsalted butter: Creates flaky layers in the biscuits.

Cold buttermilk: Reacts with the baking soda to help the biscuits rise and adds a tangy flavor.

When cutting in the cold butter with a pastry cutter, make sure to work quickly to keep the butter from warming up. The goal is to have small, pea-sized pieces of butter throughout the dough. This will create pockets of steam during baking, resulting in flaky and tender biscuits.

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

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it to simplify the recipe. Adjust the salt accordingly.

• baking soda - Substitute with additional baking powder: Use 2-3 times the amount of baking powder to replace baking soda, as baking powder is less potent.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• chopped fresh herbs - Substitute with dried herbs: Use one-third the amount of dried herbs as fresh herbs, as dried herbs are more concentrated in flavor.

• cold unsalted butter - Substitute with cold margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• cold buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice or vinegar with enough milk to make ¾ cup. Let it sit for 5 minutes to curdle, creating a buttermilk substitute.

• To keep your herb buttermilk biscuits fresh for a few days, store them in an airtight container at room temperature. This will help maintain their flaky texture and herbaceous flavor.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable plastic bag or airtight container and refrigerate. This method will keep them fresh for up to a week.

• If you want to enjoy your biscuits weeks later, freezing is the way to go. First, let the biscuits cool completely after baking. Then, place them on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable plastic freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness. Frozen biscuits can be stored for up to three months.

• When you're ready to enjoy a frozen biscuit, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for about 10-15 minutes, or until they are heated through and the edges are crisp. This will bring back their delightful fluffiness and herb-infused aroma.

• For a quicker option, you can also reheat the frozen biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the biscuit tough.

• To add an extra touch of freshness, brush the reheated biscuits with a bit of melted butter and sprinkle with a pinch of sea salt or additional chopped herbs. This will enhance their flavor and give them a just-baked feel.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the biscuits in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the biscuits' flaky texture.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the biscuits directly on the rack or on a small baking sheet. Heat for 8-10 minutes. This is a great option for reheating a small batch without using the full-sized oven.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat, as this can make the biscuits rubbery.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the biscuits a slightly crispy exterior while keeping the inside soft.

• Steaming Method: If you have a steamer basket, place the biscuits in the basket over boiling water. Cover and steam for about 5 minutes. This method keeps the biscuits moist and soft, similar to how they were when freshly baked.

• Oven: Preheat to 450°F (230°C) to bake the biscuits.

• Large mixing bowl: Used to whisk together the dry ingredients and mix in the herbs.

• Whisk: Helps to combine the flour, baking powder, baking soda, and salt evenly.

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

• Measuring cups: Essential for measuring the flour, baking powder, and buttermilk accurately.

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

• Chopping board: Provides a surface to chop the fresh herbs.

• Knife: Used to chop the fresh herbs finely.

• Spatula: Helps to stir the buttermilk into the dry mixture until just combined.

• Floured surface: A surface to turn out and knead the dough gently.

• Rolling pin: Optional, but can be used to pat the dough into a 1-inch thick rectangle.

• Round cutter: Used to cut out the biscuits from the dough.

• Baking sheet: Place the cut biscuits on this for baking.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it.

Pre-measure ingredients: Measure out all ingredients before starting to save time during preparation.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill tools: Keep your pastry cutter and mixing bowl in the fridge to ensure the butter stays cold.

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Batch work: Double the recipe and freeze extra biscuits for a quick bake later.