Mustard Herb Buttermilk Biscuits Recipes

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HERB BISCUITS



Herb Biscuits image

This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled.

Provided by BRENDATX

Categories     Bread     Quick Bread Recipes     Biscuits

Time 22m

Yield 8

Number Of Ingredients 5

1 (12 ounce) package refrigerated buttermilk biscuit dough
½ cup melted butter
1 ½ teaspoons dried parsley
1 ½ teaspoons dried dill weed
¼ teaspoon dried minced onion

Steps:

  • In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
  • Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
  • Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 18.4 g, Cholesterol 30.9 mg, Fat 17.2 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 8.8 g, Sodium 502.1 mg, Sugar 3.1 g

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

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

Provided by Food Network Kitchen

Time 40m

Yield about 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment.
  • Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
  • Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

MUSTARD-HERB BUTTERMILK BISCUITS



Mustard-Herb Buttermilk Biscuits image

We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 9 biscuits

Number Of Ingredients 12

3 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 stick plus 2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes, plus more for serving
1/3 cup chopped flat-leaf parsley leaves
1 tablespoon chopped chives
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard, plus more for serving
1 cup buttermilk, plus more for brushing
Sliced ham, for serving

Steps:

  • Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in herbs.
  • Whisk mustard into buttermilk, then slowly drizzle over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
  • To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with mustard and ham.

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

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