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Recipe Detail Page
Herby Buttermilk Biscuits
Autumn 2023
These dreamy biscuits are filled with layers of buttery flakes and all the fresh herbs that feel like fall. The trick to getting them just right is to work quickly to keep the butter as cold as possible. A final quick chill in the freezer will help create an extra boost of steam in the oven, baking them up sky-high.
Makes 12 biscuits
3 1/2 cups (875 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) fine sea salt
Freshly ground black pepper to taste
Freshly grated nutmeg to taste
2 tbsp (30 mL) finely chopped chives
2 tsp (10 mL) finely chopped sage
1 tsp (5 mL) finely chopped rosemary
1 cup (250 mL) cold, unsalted butter, cut into 1/2-inch (1-cm) cubes
1 1/4 cups (310 mL) cold shaken buttermilk, plus extra for brushing
1. Position rack in centre of oven. Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk flour with baking powder, baking soda, sugar and salt. Season with pepper and nutmeg. Whisk in chives, sage and rosemary. Add butter and work gently between fingers and thumbs until mixture is crumbly with some flakes scattered throughout. Drizzle in buttermilk. Mix with a fork to combine. Lightly knead a few times in the bowl until flour is just incorporated, being careful not to overwork. Transfer to a lightly floured surface.
3. Roll dough into a rough rectangle about 1/2-inch (1-cm) thick. Using a sharp knife, cut crosswise into thirds. Stack each third on top of the other. Give the dough a quarter turn and roll out again to 1/2-inch (1-cm) thick. Repeat cutting and stacking. Give the dough a quarter turn and roll out into a 7 x 10-inch (18 x 25-cm) rectangle, about 3/4-inch (2-cm) thick. Trim edges, if needed. Cut lengthwise into thirds then crosswise into quarters to create 12 even squares. Arrange on prepared baking sheet at least 1 inch (2.5 cm) apart. Freeze for 10 minutes.
4. Brush buttermilk lightly overtop of each biscuit. Bake in centre of oven until deeply golden, 15 to 17 minutes. Transfer to a rack and let cool. (Biscuits will keep in an airtight container up to 3 days.)
Makes 12 biscuits