Recipe by Jazdyne
"Light and fluffy, melt-in-your-mouth goodness!"
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sifted all-purpose flour
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
unsalted butter, softened
Yum, great with a hearty stew on those cold nights! Its important to know that the kelp is instead of salt. It really just gives it a richer, and slightly salty flavour but these would be good with a pinch of salt as well. The kelp just adds extra minerals and iron.
I have to agree..light and fluffy...needs a little more sugar perhaps two teaspoons instead of 1 & 1/2. Would not need that if putting jam on them.
I've tried some good biscuit recipes and some not so good. I know what I like. I like a biscuit that rises high and pretty, that kind of splits in half just by gently separating it with your fingers. I like a biscuit that's light and tender and certainly not one that's kind of a grease wad (I've tried one or two of those). This one meets all that criteria. They're a good basic biscuit, made special with the addition of herbs. I kind of had the feeling, however, that these biscuits might need a little lift to ensure they would rise as high as I would like. I decreased the baking powder to 2-1/2 tsp. and ADDED 1/2 tsp. of baking soda. I figured since buttermilk, which is acidic, needs baking soda it would love more than what is contained in baking powder. I thought a little straight sodium bicarbonate wouldn't hurt. My suspicions proved to be correct because there was no rising issue with what came out of my oven! I did not add kelp powder. I did add 1/2 tsp. salt and another 1/2 tsp. sugar. As for the herbs, I used fresh thyme along with the dried basil and parsley, although I'm confident any herbs would be good. (Just remember you need three times fresh herbs than dried) I did have to add a little more buttermilk to make the dough pull together. I felt more comfortable baking these at 425* and once out of the oven I brushed them with melted butter to which I added garlic powder and dried parsley. I loved them. They'll go great with our soup tonight!
these are very yummy we all loved them. will make them again
Very good! I don't make biscuits very often bc I'm not a fan of rolling out and cutting (just one of my least favorite things) but I had milk I needed to use and these looked good. So I perservered past my dislike of rolling pins and made them. I used fresh thyme bc I had it--for the rest of the herbs I used dried. These are pretty easy if I can get past the rolling out part, and taste quite good. I paired with sausage gravy (another recipe on here--Drop Biscuits with Suasage Gravy, subbing these biscuits for the Drop Biscuits) and bf was pleased, although he criticized my choice to make it for dinner. But hey--I'm the cook! Thanks for the recipe!
When I was a bachelor 50 years ago Pillsbury sold a variety of stews with herbed biscuits. Creamed chicken, tuna, et al. As a widower 40 years later, this is the answer I've been searching for!! Probably have to go to Trader Joe's for the kelp. Great single dish suppers!!
These were quick to make and came out just right. They were good with spaghetti.
Good recipe. I didn't have all of the herbs but they still had a lot of flavor. It is probably my fault for not letting the baking powder sink in longer but they came out of the oven rather flat.
* Percent Daily Values are based on a 2,000 calorie diet.
Herb Buttermilk Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 49
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