August 2, 2011

Herb Buttermilk Biscuits

Old-Fashioned Breads

Prep time:

25 minutes

Bake time :

12-15 minutes

“Grandma used her fresh garden herbs in these rolls in the summer and dried herbs in the winter.”

Ingredients

Serves 18

1/4 cup hot water (130°F)
1 1/2 teaspoons fast-rising active dry yeast
2 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
5 tablespoons cold butter, cut into pieces
2 teaspoons each finely chopped fresh parsley, fresh basil and fresh chives
3/4 cup buttermilk

Directions

1
Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray.
2
Combine hot water and yeast in a small cup; let stand for 2 to 3 minutes. Mix flour, sugar, baking powder, baking soda and salt in a medium bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs.
3
Mix in parsley, basil and chives. Stir in buttermilk and yeast mixture to make a soft dough. Turn out dough onto a lightly floured surface. Knead about 15 to 20 times.
4
Roll dough to 1/2-inch thickness. Cut out hearts or other shapes with 21/2-inch cookie cutter. Place biscuits on prepared baking sheet. Bake until browned, about 12 to 15 minutes. Cool on wire racks.

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Grandma's Secret Tip

Fresh herbs were abundant in Grandma's garden, and she used them in all types of dishes. When it came to chopping fresh herbs, Grandma discovered that the best kitchen tool for the job was kitchen scissors. A food processor usually mashed the leaves unevenly, and chopping with a knife took too long, but the scissors quickly snipped even the thickest herb leaves into small pieces.

Everyday Cooking My Way

Jun

18

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