Italian Herb Buttermilk Drop Biscuits Recipes

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HERB BUTTERMILK BISCUITS



Herb Buttermilk Biscuits image

Light and fluffy, melt-in-your-mouth goodness!

Provided by PrincessZelda

Categories     Bread     Quick Bread Recipes     Biscuits

Time 28m

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 ½ teaspoons white sugar
1 ½ teaspoons dried thyme
1 ½ teaspoons dried savory
1 teaspoon kelp powder
1 tablespoon dried parsley
1 tablespoon dried basil
⅓ cup unsalted butter, softened
¾ cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
  • Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
  • Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g

ITALIAN HERB BISCUITS



Italian Herb Biscuits image

Italian Biscuits are spiced, light, flaky, & buttery biscuits. With Italian seasoning & Parmesan cheese these will the best crouton you will ever have.

Provided by Sandra

Categories     Bread

Time 25m

Number Of Ingredients 10

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon Italian seasoning
1 tablespoon grated parmesan cheese (optional)
1 teaspoon salt
1 tablespoon sugar
6 tablespoons chilled butter
1 1/2 cups milk
1 tablespoon olive oil
1 teaspoon Italian seasoning

Steps:

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • In a medium mixing bowl, sift together flour, baking powder, 1 tablespoon Italian seasoning, sugar, salt, and Parmesan cheese if you are using.
  • Using a pastry blender, your hands, or a knife and fork, cut in the 6 tablespoons of butter until the flour resembles coarse crumbs.
  • Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth.
  • Roll out dough until it is 1 inch thick. Cut out dough using a 3 inch biscuit butter, or you can cut into squares. With remaining dough, reform and roll out to 1 inch and repeat until all the dough is used and made into biscuits.
  • Arrange biscuit dough on prepared baking sheet. Combine the remaining 1 tablespoon of Italian seasoning with olive oil, then brush the olive oil on top of each biscuit, generously coating. Place in the oven and bake for 15-18 minutes, or until risen and a golden brown.
  • Serve immediately, or set on counter or serving dish until ready to serve.

Nutrition Facts : ServingSize 1 biscuit, Calories 158 kcal, Carbohydrate 22 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 210 mg, Sugar 2 g, TransFat 1 g, Fiber 1 g

EASY HERB BUTTERMILK DROP BISCUITS



Easy Herb Buttermilk Drop Biscuits image

Easy Herb Buttermilk Drop Biscuits

Provided by Kimberly Hickok

Categories     Poultry

Time 15m

Yield 6

Number Of Ingredients 7

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon finely chopped parsley, rosemary or tarragon
1/4 teaspoon freshly ground pepper
4 tablespoons salted butter, at room temperature
1 cup buttermilk

Steps:

  • In a large bowl, combine all the dry ingredients, herbs and pepper. Stir until combinedAdd the salt and buttermilk.Mix on low speed (or stir) until the wet ingredients are combined with the dry.
  • To top on a pot pie or stew: Drop spoonfuls of the biscuit mix on top and bake for 20 minutes or until the biscuits are golden brown.
  • If serving the biscuits on their own: grease a cookie sheet and drop onto cookie sheet. Bake at 350 for 10-12 minutes.
  • Thanksgiving Dinner - part two: leftover turkey with carrots, peas, onions and mushrooms in a sauce made with leftover gravy, broth and a splash of white wine.

Nutrition Facts : Calories 200, Fat 20 grams

PARMESAN HERB DROP BISCUITS



Parmesan Herb Drop Biscuits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 biscuits

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1/4 teaspoon kosher salt
Pinch of garlic powder
1 stick (1/2 cup) salted butter, cold, cut into small pieces, plus 2 tablespoons, melted, for brushing
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
3/4 cup whole milk

Steps:

  • Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
  • Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
  • Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
  • Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
  • Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

FLUFFY HERB DROP BISCUITS



Fluffy Herb Drop Biscuits image

I grow many herbs, so I can just go out to the garden and pick them. These biscuits contain my favorite ones. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1/3 cup canola oil
2 tablespoons minced fresh basil
2 teaspoons minced fresh rosemary

Steps:

  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

Nutrition Facts : Calories 137 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 208mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HERBED BUTTERMILK BISCUITS



Herbed Buttermilk Biscuits image

Herbed buttermilk biscuits are a great twist on your typical biscuit. Flaky, buttery layers with fresh herbs to break up the richness.

Provided by Rachel Gurk

Categories     Breads & Muffins

Time 25m

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped chives
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450°F.
  • In a food processor, combine flour, baking powder, baking soda, salt and herbs. Pulse 2-3 times to combine. Scatter butter over dry ingredients and pulse 5-6 times or until the mixture looks like coarse meal. Do not overmix. Add the buttermilk and again pulse until it just begins to come together.
  • Dump dough onto a lightly floured surface and shape into a large rectangle approximately 3/4-inch thick. Using a 3-inch round cutter, cut out biscuits and place onto a parchment paper-lined baking sheet. Press together scraps of dough and continue cutting out rounds until all the dough is used up. Don't mess with the dough too much, work quickly as you don't want to warm it up too much.
  • Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.

Nutrition Facts : ServingSize 1 biscuit, Calories 378 kcal, Carbohydrate 45 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 673 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g

ITALIAN HERB BUTTERMILK DROP BISCUITS



Italian Herb Buttermilk Drop Biscuits image

These are a nice variation of the typical drop biscuit. Super quick and just as delicious, they go with almost any meal.

Provided by Cynna

Categories     Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
1 tablespoon baking powder
1/4 cup butter
1/2 tablespoon sugar
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon basil
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees.
  • Lightly spoon flour into measuring cup.
  • Combine flour, baking powder, sugar, herbs, garlic and onion powder, and salt in a bowl, cut in butter until the mixture resembles coarse meal.
  • Add milk, stir just until moist.
  • Drop batter by spoonfuls onto lightly greased baking sheet.
  • Bake at 450 degrees for 12 minutes or until golden.
  • Remove from sheet immediately, place on a wire rack.
  • Store any leftover biscuits in a zip loc plastic bag.

Nutrition Facts : Calories 121.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 243.5, Carbohydrate 17.9, Fiber 0.6, Sugar 1.6, Protein 2.9

TENDER HERB BUTTERMILK BISCUITS



Tender Herb Buttermilk Biscuits image

You can't beat homemade! These easy and fluffy herb buttermilk biscuits are the best. Quick to whip up, delicious, and can be made as drop or cut biscuits.

Provided by justalittlebitofbacon

Categories     Bread

Time 30m

Number Of Ingredients 7

2 cups (10 oz) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
4 tbsp chopped fresh herbs
8 tbsp unsalted butter, (cut into 1/2 inch cubes)
3/4 cup buttermilk

Steps:

  • Heat oven to 450F.
  • Pulse the flour, baking powder, and baking soda in the bowl of a food processor. Add the herbs and pulse a few more times to distribute them through the mix.
  • Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 1-second pulses.
  • Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.
  • Pat the dough into a circle or oblong shape at an even 1 inch high.
  • Grease a 2 inch biscuit cutter with butter and then coat it with flour. (Make a little hill of flour next to your biscuit dough.)
  • Punch down with the cutter into dough with one decisive press down (no twisting!) and then straight up. Move the biscuit to a baking sheet. Continue punching out biscuits, cutting them as close together as possible and dipping the cutter into that hill of flour in between each cut.
  • Now take the scraps of dough and pat them together into a new 1 inch high oblong. Punch out as many more biscuits as you can.
  • Bake for 10-12 minutes, or until lightly browned and puffed.

Nutrition Facts : Calories 150 kcal, ServingSize 1 serving

CHEDDAR-HERB BISCUITS



Cheddar-Herb Biscuits image

Savory and buttery? Yes, please! Bake these yummy Cheddar-herb biscuits and pair them with a pasta dish, or enjoy them as a snack! We won't tell.

Provided by Hy-Vee Seasons Magazine

Yield 15 1 biscuit each

Number Of Ingredients 8

2 c. of Hy-Vee all-purpose baking mix
1 c. of buttermilk
0.25 tsp. of Hy-Vee garlic powder
1 c. of Hy-Vee shredded extra-sharp Cheddar cheese
1 tbsp. of chives
1 tbsp. of fresh Italian parsley
0.25 c. of Hy-Vee unsalted butter
0.25 tsp. of Hy-Vee garlic salt

Steps:

  • 1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray. Combine baking mix, buttermilk, and garlic powder in a bowl. Fold in Cheddar cheese, chopped chives, and parsley. Drop batter onto prepared baking sheet using about 2 tablespoons per biscuit.
  • 2. Bake 10 to 12 minutes, or until biscuit bottoms are golden brown. Let stand 5 minutes on baking sheet. Combine melted butter and garlic salt; brush mixture on warm biscuits. Remove to a wire cooling rack; cool slightly before serving.

Nutrition Facts : Calories 140, Fat 8g, SaturatedFat 4g, TransFat 0g, Cholesterol 15mg, Sodium 280mg, Carbohydrate 13g, Fiber 0g, Sugar 1g, Protein 4g

CHEDDAR AND HERB BISCUITS



Cheddar and Herb Biscuits image

Provided by Mel

Categories     Breads

Time 29m

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter (cold)
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Steps:

  • Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed).
  • Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
  • While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt.
  • Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Nutrition Facts : ServingSize 1 Biscuit, Calories 180 kcal, Carbohydrate 17 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 323 mg, Fiber 1 g, Sugar 1 g

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