Flaky Biscuits With Herb Butter Recipes

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

FLAKY BISCUITS WITH HERB BUTTER

Steps:

• In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.

SAVORY GARLIC AND THYME BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 415 degrees F. Dust a large cookie sheet pan lightly with some of the flour.
• In a bowl combine the flour, baking soda, baking powder, 2 tablespoons of the chopped thyme, salt and seasoning. Whisk with a fork.
• Chop 12 tablespoons of the butter roughly into cubes and place in the flour mixture.
• Using a pastry cutter or your fingertips, break the butter down by rubbing it with the flour until it becomes pea size.
• Add the buttermilk and slowly stir until most of the dough has come together.
• Dust your table with some flour and dump the mixture onto it.
• Without working the dough too much, shape it into a ball. If it becomes sticky add a little more flour to the table.
• Roll the dough out in the shape of a rectangle to a thickness of about 1 inch.
• Using a pizza cutter, slice the dough into a grid to produce 15 square biscuits. Don't worry if the corner ones are a little smaller.
• Transfer the biscuits to your pan making sure to keep them in the same formation that you sliced. Place them close to one another on the pan.
• Brush each biscuit with the egg and sprinkle with the remaining 2 tablespoons chopped thyme, sea salt and black pepper.
• Bake in the oven for 25-28 minutes and golden brown.
• Melt the remaining 4 tablespoons of butter and add the garlic.
• Once the biscuits come out of the oven, brush them liberally with the garlic butter.
• Serve warm with extra butter.

CHEDDAR-THYME FLAKY BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

FLAKY HERB BISCUITS RECIPE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed.
• Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas.
• Add milk to bowl and stir just until a dough forms.
• Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet.
• Bake until golden, about 17 minutes. Serve immediately.