Savory Herbed Buttermilk Biscuits
What's living in the south without a biscuit recipe in your back pocket? I don't think its possible, everyone's got a recipe including me. I took my buttermilk biscuit recipe and clucked it up with our Somethin' To Cluck About herb blend. This fluffy and flaky biscuit packs a wallop of savory and herby flavor that goes along with any dish - perfect for fried chicken or as the topping on a chicken pot pie. I love to eat these with a slice of white cheddar cheese and onion jam!
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 tablespoon smoked salt * See notes on salt below.
1 tablespoon Somethin' To Cluck About
8 tablespoons unsalted butter, grated and frozen
3/4 cup buttermilk
2 tablespoons melted butter, for brushing
Preheat oven to 425 degrees.
Dust a bowl with flour to prevent the butter from sticking and then shred the cold butter using the box grater into a cold bowl. The finer the butter, the better. Move butter and bowl to the freezer.
In a second large bowl, combine flour, baking powder, sugar, salt and Somethin' To Cluck About together, mixing thoroughly.
Once the oven is preheated completely, remove the butter from the freezer and begin cutting it into the flour until the mixture looks like crumbs. Ideally, cut the butter using a biscuit cutter, bench scraper or your fingertips only. If the butter starts to melt, place the whole bowl in the freezer for 10 minutes to setup and continue mixing.
Add the buttermilk and using a spoon, stir until combined. the dough should be loose and sandy.
Transfer dough to a well floured surface and dust the top with flour.
Gently work the dough until it comes together, then fold in half using a bench scraper and gently flatten using your knuckles. Repeat this process 5 more times, folding the dough in half.
Using your knuckles, flatten the dough to approximately 1 inch in size and press the biscuit cutter straight down, cutting as many biscuits as possible without reworking the dough.
Place the cut biscuits on a baking sheet with the biscuits touching. Lightly press your thumb into the middle of the biscuit.
Rework the dough and repeat the process until you have as many biscuits as you can get. Be aware though that these biscuits will be tougher than the original folded dough.
Bake at 425 for approximately 15 minutes. at 12 minutes, start checking the biscuits - the bottoms should be a light golden brown. once the bottom is perfect, turn on the broil and brown the biscuits for 30 seconds.
Brush with butter, and if necessary, sprinkle with salt. Serve hot.
A note about salt and saltiness:
In this recipe, I used a smoked salt. The saltiness was about equal with Diamond Kosher. If one of my recipes calls for plain salt, I use Diamond Kosher salt. Diamond Kosher is about 1/4 as salty as regular table salt and 1/2 as salty as Morton's Kosher salt. Please reflect the salt values accordingly.
Here are the guidelines:
If you are using Diamond Kosher salt - use 1 tablespoon
If you are using Morton's Kosher - use 2 teaspoons
If you are using regular iodized table salt - use 1 teaspoon
Always taste your dough and check for saltiness and adjust accordingly. Remember, you cannot remove salt, but you can always add!
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